New techniques allow for extensive use of high moisture texturised vegetable protein
Givaudan, the world’s leading flavour and fragrance company, has announced an entirely new approach to transform the taste experience of meat substitutes created from textured vegetable protein, a type of protein used extensively in plant-based meat alternatives.
Conventionally flavour has been added after the texturising process, producing an intense but short-lived experience. Adding flavour during or before texturising is not commonly done because the flavour affects the texture of the product, and the flavour performance is affected by the texturisation process.
Flavio Garofalo, Global Category Director, Savoury Flavours and Natural Ingredients explains: “Givaudan has studied how to best flavour high moisture texturised protein and has developed strategies to maximise performance and produce a much longer lasting authentic meat flavour which, when combined with post-texturising marinating, transforms the taste experience of plant-based texturised vegetable protein.”
Developed as part of Givaudan’s extensive, industry leading programme in protein, these advancements have been the result of many hours of research, trial and learning, where even minute changes in flavour composition, water or temperature can have a dramatic effect on the end result.
Textured vegetable protein, typically soya, has long been a staple of meat substitutes with the texture created by transforming the globular vegetable protein into long fibres that are typical in meat.
“Vegetable protein’s globular format is transformed into longer fibres to produce a meat-like texture by extrusion, essentially a kneading process similar to that of bread making. This has been successful in terms of texture, but not so much in terms of taste”, adds Garofalo.
“It is almost as much of an art as a science. In addition to great flavour, there is also texture and mouthfeel to consider, and we have developed the whole package.”
This new flavour technique is supported by skilled and knowledgeable food scientists who can create the optimum texture and appearance for applications such as meat free chicken pieces, nuggets, burgers and other applications for high moisture TVP. It is a unique offering from Givaudan for customers looking to give consumers the best-tasting meat alternatives available.
Givaudan is the global leader in the creation of flavours and fragrances. In close collaboration with food, beverage, consumer product and fragrance partners, Givaudan develops tastes and scents that delight consumers the world over. With a passion to understand consumers’ preferences and a relentless drive to innovate, Givaudan is at the forefront of creating flavours and fragrances that ‘engage your senses’. The Company achieved sales of CHF 5.5 billion in 2018. Headquartered in Switzerland with local presence in almost 150 locations, the Company has more than 13,500 employees worldwide. Givaudan invites you to discover more at www.givaudan.com.
About Givaudan Flavours
Givaudan’s comprehensive knowledge of local flavours, extensive global footprint and strategic insights enable close partnerships with customers wherever they may be. With a customised approach to product creation, the Flavour Division is a powerhouse of knowledge, innovation and creativity equipped to surprise customers and consumers with fresh, unique ideas and solutions. Givaudan creates lasting flavour and taste experiences that touch emotions across key segments including beverages, sweet goods, savoury and snacks; regardless of product category, Givaudan’s passion is to make food and beverage products taste delicious. We invite you to ‘engage your senses’ and learn more about Flavours at www.givaudan.com/flavours.
For further information please contact
Jeff Peppet, Givaudan Flavour Communications
T +1 513 293 3740
Debbie Daly, Instinctif Partners
T +44 1869 353 804