IFF Partners With Unilever and Wageningen University to Address Alt Meat Flavor Challenges

International flavor and fragrance producer IFF is teaming up with Unilever and Wageningen University and Research (WUR) to address flavor challenges in plant-based meat. Plant-based proteins can have off-notes like beaniness or bitterness, which are usually masked with other flavors but can result in undesirable aroma characteristics. The four-year project will focus on how flavors bind to protein molecules to develop new strategies for improving the sensory qualities of meat alternatives.

The collaboration aims to make sustainable, delicious plant-based foods more accessible. Unilever, known for products like The Vegetarian Butcher's meat alternatives and dairy-free Magnum ice creams, recommends plant-based diets for public health and sustainability. WUR, a key player in alt protein research, will contribute its expertise to the project. The goal is to understand and control flavors to create superior plant-based meat products that have the same great taste and texture as animal meat but with a lower environmental footprint.