Givaudan announces flavour technique for texturised vegetable protein

Flavour and fragrance company Givaudan has announced a new flavouring approach to transform the taste of plant-based meat alternatives.

The new flavour technique has been developed as part of Givaudan’s extensive programme in protein and the Swiss company claims its the best approach in flavouring high moisture texturised vegetable protein – typically soya – used as meat substitutes.

It is the result of extensive research, trial and learning, where even minute changes in flavour composition, water or temperature can have a significant effect on the end result.

Flavour is usually added after the texturising process, as both components are affected if added during the process.

To create a meat-like texture, the globular format of vegetable protein is transformed into long fibres. While this has been successful in terms of texture, Dr. Flavio Garofalo, global category director of savoury flavours and natural ingredients at Givaudan, says it has not in terms of taste.

Garofalo said: “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.

“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.”

Givaudan reports that its new technique will allow for the extensive use of high moisture texturised vegetable protein.