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 flavor has been added after the texturizing process, producing an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process.