Ones to Watch: Sensory shift

The novel foods industry is undergoing a decisive pivot, and as Nick Bradley reports, its future will be defined less by green credentials than by the eating experience itself

Color, flavor, texture, and mouthfeel have become the decisive frontiers for the future of protein. Nutrition and sustainability remain important, but consumers ultimately judge with their senses: a burger that fails to brown, a yogurt that tastes too beany, or a meat alternative that crumbles instead of sizzling won’t win repeat purchases. As one expert remarks over the coming pages, being plant-based alone is no longer enough.

That realization is reshaping the entire sector. Innovators are racing to close the sensory gap by reproducing the vibrant colors, savory flavors, and satisfying textures of conventional foods. Traditional plant extracts can appeal but often lack stability or intensity, while synthetics face mounting regulatory and consumer scrutiny. Into this space come new solutions: fermentation-derived colorants, clean-label flavorings, and even cultivated fats designed to carry the true essence of meat.

The goal is not just to imitate but to improve. Whether enhancing protein with bioavailable iron, developing hybrid formats, or reducing salt without losing umami, the common thread is elevating the eating experience. And with tools such as precision fermentation, biotransformation, and even AI-powered texture modeling, the pace of innovation is only accelerating.

Ultimately, the winners will be those who can bridge science and pleasure – delivering foods that are sustainable, trusted, and, above all else, loved.

Shaping the sensory future of food

Igor Parshin, Global Marketing Manager Customer Foresight & Beyond at Givaudan Taste & Wellbeing, looks ahead by thinking in sensory systems, not single attributes. For him, flavor, texture, and color are related elements shaping the experiences consumers remember.

“At Givaudan, we strive to anticipate not only what consumers want today, but also what will inspire them tomorrow,” he says. “Foresight and digital tools allow us to imagine the future in broader terms and better understand how these pillars can work together to create products that delight all the senses and deliver consistent, memorable experiences.”

One of the clearest shifts Parshin has observed is the rise of co-creation. “Even five years ago, product cycles were longer and trends were slower to globalize. Today, social media and influencers provoke rapid cultural exchange, meaning an idea can become a global craving within weeks,” he says. In this environment, collaboration is no longer optional.

Co-creation allows Givaudan to combine its formulation, regulatory, and sensory expertise with customers’ market knowledge and brand vision in real time. “This powerful combination often leads to unexpected solutions that couldn’t have been brought about by working in silos,” he says. The benefit is not just novelty, but speed – development timelines shrink from years to months, ensuring companies can meet emerging desires before they peak.

Foresight at Givaudan is less about prediction and more about preparing for multiple possible futures. Parshin and his team use the company’s futurescaping platform to track cultural, environmental, and technological ‘signals of change’ that could reshape what consumers expect from flavor, texture, and color.

One example is Givaudan’s ‘Future of Hydration & Refreshment’ project. After analyzing over 120 signals, the company outlined a 2035 scenario called ‘More than just a drink’. “It captures a vision where hydration is personalized, sustainable, and enriched with health benefits,” Parshin says. In this world, drinks become lifestyle enablers, enhanced with wellness data, gamified health, and augmented sensory cues. For developers, the message is clear: categories will merge, and the line between functional and indulgent will blur.

Insights beyond surveys

Traditional consumer research rarely explains why people are drawn to certain tastes or textures. To fill that gap, Givaudan has built insights programs that combine explicit feedback with neuroscience-based tools. Its Moods & Emotions 2.0 study gathers data from over 6,500 consumers per country, while its collaboration with Thimus, a wearable tracking brain activity during eating, helps decode unconscious reactions.

Co-creation and collaboration take us further, faster. This approach ensures our customers can tap into our insights, while we benefit from their market knowledge and brand vision

“With Thimus, we can map the sensory journey from aroma through aftertaste far more precisely than self-reported methods allow,” Parshin explains. “That means our developers can guide flavor design so it not only works technically, but actually amplifies functional positioning in the mind of the consumer.”

Perhaps the most tangible expression of this innovation is Myromi, a handheld device that allows flavor prototypes to be created and adjusted instantly. Instead of weeks of sample shipping, teams can co-create in hours.

“Myromi has reshaped flavor innovation by putting the lab experience into a portable, handheld device,” Parshin suggests. “It bridges the language barrier between consumers, chefs, and formulators, because everyone can taste adjustments in real time. That creates a true co-creation moment.”

Asked about the future of sensory development, Parshin points to AI. “In five years, digital tools will make development more predictive, personalized, and sustainable,” he says. “AI will assist formulation, perhaps drawing on live consumer data. Yet the more AI advances, the more human input will matter. Ultimately we are catering to the senses.”

For Givaudan, foresight is not abstract futurism but rehearsing tomorrow so customers can act today. “Working with our customers, we can craft food experiences that resonate emotionally, nourish physically, and delight the senses in ways we’re only beginning to imagine.”

Beetroot's limits, fungal fermentation, and why synthetics are living on borrowed time

Mariano Di Rubbo first encountered precision fermentation not in search of rainbows, but of better reds. “Coming from the world of traditional fermentation – I studied enology besides food engineering – when I discovered the beauty of precision fermentation to solve broken supply chains while providing innovative and well-performing alternatives to synthetic dyes, I said, ‘count me in‘!”

As Head of Regulatory at Michroma, Di Rubbo is helping build a new color palette for the food industry – one that blends biotechnology’s rigor with the vibrancy consumers expect, minus synthetic baggage. With artificial dyes under mounting scrutiny, especially in the USA where regulatory pressure is tightening, Di Rubbo sees the moment as pivotal. “It’s the biggest opportunity in history for biotech-based solutions in this field,” he says, pointing to recent comments by the Sensient CEO describing it as the “largest revenue opportunity in history” and citing supply chains as the bottleneck.

Michroma’s answer? Microbial colorants made with fungal precision fermentation – high-performing pigments that are stable, scalable, and ready for global food systems.

For decades, food makers relied on plant-derived pigments – betanins from beetroot, anthocyanins from berries – as natural alternatives to synthetics. But Di Rubbo is blunt about their limits.

“Betanins aren’t stable enough to resist the thermal processes some meat products, pastries, dairy, and confectionery need,” he says. “And, because of their low coloring power, they’re usually used at high doses, which can bring off-flavors.”

Anthocyanins, meanwhile, shift color dramatically with pH – “from red to purple as pH nears neutrality. A 0.5-point difference can make a shade undesirable.”

The case for fungal fermentation

Biotech-based colorants, Di Rubbo argues, not only solve stability issues – they raise the bar. “Our solutions perform where the rest fail,” he says. “Beyond that, the reproducibility of each batch, and the ability to run this bioprocess anywhere under unpredictable climate conditions, ensures consistent quality that seasonal crop-based alternatives can’t deliver.”

Michroma uses filamentous fungi, a platform proven at scale in producing penicillin, citric acid, and industrial enzymes. “Downstream processing and raw material consistency are always a challenge,” Di Rubbo concedes, “but through close collaboration with CMOs and experienced partners, we’re reaching industrial yields that match our lab performance.”

But color innovation doesn’t exist in a vacuum – it has to survive the gauntlet of global food law. “Latin America often mirrors the US approach,” Di Rubbo says. “The EU and Asia can be more complex, but the toxicological studies required are fairly consistent.”

Importantly, Michroma has seen progress where it matters. “New Color Additive Petitions have been accepted in the USA – one of the toughest markets – which signals prioritization from regulators and sets precedents for others to follow.”

But regulatory wins are only part of the equation. Even when the science holds up, consumer perception can lag. Di Rubbo notes that synthetic dyes still outperform in vibrancy – but that’s not the whole story. “We’ve had great feedback from companies who prefer the natural shade our color imparts. It makes their product look more authentic.”

Options like beetroot simply won’t be able to fill the gap that synthetics are gonna leave

Label language also plays a key role. “The closer the name is to one consumers recognize, the better. But ultimately, regulators will have the final word.”

From early-stage formulation to full-scale production, collaboration is essential. “Working with partners early helps you understand your product’s limitations – and those of the competition,” he says. An example? “A partner found that a component in their matrix stabilized our color in a way we’d never have predicted. We didn’t even have access to the same equipment. Without them, we’d have missed that interaction entirely.”

Looking ahead, Di Rubbo envisions a reshaped food color landscape. “The hours are numbered for synthetic additives – not just colors, but any ingredient perceived as non-natural,” he feels.

As consumers demand more transparency and sustainability, biotech is well-positioned to lead. “These solutions can outperform traditional extraction methods, especially with proper technoeconomic assessments,” Di Rubbo concludes. “Much like in the protein transition, every tool in nature’s toolbox will have to work together to build the food systems of the future.”

Why fava bean is powering the next wave of innovation

“Being plant-based alone is no longer enough,” says Fréderic Fernandes, Product Manager Functional Proteins at BENEO. “Especially for the large flexitarian segment in the market, you need consumer-centric innovation, with a clear nutritional value proposition in your final product.”

It’s a telling statement about where the alternative protein sector finds itself today. Health and sustainability still matter, but the consumers driving growth are increasingly demanding more – and topping the list are texture and taste.

“If you can win them over with the taste and texture of your plant-based products, they’re more likely to choose them over the animal counterpart,” Fernandes explains. “That means there’s a bigger potential audience – but they’re also becoming more critical in their expectations.”

Delivering parity with animal proteins on flavor and texture remains the category’s biggest challenge. “At a biochemical level, plant and animal proteins are quite different, so there’s an inherent hurdle to overcome,” says Fernandes. While technical advances are coming fast, he believes the ‘holy grail’ is still out of reach.

That’s why BENEO’s strategy focuses on combining its plant protein expertise with the capabilities of Meatless, the texturates specialist it acquired in 2022. This integration allows the company to address taste, texture, and price in tandem.

Among plant protein sources, fava bean is emerging as a star ingredient – and not just for its sustainability credentials. Naturally high in protein at around 30%, it offers versatile functional properties that make it ideal for texture development.

BENEO’s research has found that fava bean protein concentrate delivers particularly strong emulsification properties, which are essential when replacing eggs. Fernandes says this opens up opportunities across categories. “We’ve developed applications such as an egg-free meringue and a shortbread biscuit where the eggs are replaced,” he confirms. Beyond emulsification, the ingredient also delivers thickening and binding properties, making it a flexible egg replacer across bakery and other formats.

Crucially, BENEO’s fava bean protein concentrate has a more neutral taste than many market alternatives. “As a concentrate, our fava bean protein delivers excellent functionality and a more neutral taste than, for example, pea protein isolates in many applications – and that’s a major focus for us right now,” Fernandes notes.

The company’s new €50 million pulse-processing plant in Obrigheim, Germany, is central to scaling these capabilities. The site runs entirely on renewable energy, incorporates a rooftop photovoltaic system, recycles waste heat to warm the building, and uses a zero-waste approach in which all raw materials are fully utilized for food or feed. Located close to where BENEO’s REDCert2-certified fava beans are grown, the facility also benefits from a short supply chain, further boosting its sustainability profile.

Unlocking market opportunities

From a market opportunity perspective, BENEO sees the strongest growth potential in bakery, dairy alternatives, and meat and fish analogs. In dairy, plant-based yogurts are gaining traction, while hybrid dairy – blending animal and plant proteins – is emerging as a particularly exciting frontier.

“Hybrid isn’t just about replacing animal proteins for sustainability or nutrition – it’s about improving the end product’s texture and taste,” Fernandes says. “By partially replacing animal proteins, we can create familiar yet modern hybrid products that taste better, have better texture, and offer added benefits.”

The snack sector is fertile ground for innovation. Protein enrichment in bars, cookies, and other formats allows formulators to blend plant proteins for a balanced amino acid profile without losing sensory appeal.

Hybrid isn’t just about replacing animal proteins for sustainability or nutrition – it’s about improving the end product’s texture and taste

While crops such as lupin and mung bean are making waves, Fernandes believes technology will drive the biggest changes in flavor and texture. Fermentation and biotransformation can improve digestibility, enhance protein quality, and reduce off-notes – all essential in winning flexitarian consumers.

However, functionality alone won’t secure success. Fernandes advises product development should start with the consumer. “Think carefully about what the consumer needs,” he says. “Do they want high protein, a specific taste, or a texture? From there, decide which plant proteins to incorporate.”

Across Europe, the opportunity is growing. In 2023, 32% of consumers identified as flexitarian, while more than half reported reducing meat consumption compared to the year before. Taste, texture, cleaner labels, and price remain the deciding factors – and BENEO is betting that fava bean, with its functional versatility and neutral flavor, is well placed to meet them.

As Fernandes puts it, “It’s not just about swapping out animal proteins – you should aim to improve the end product compared to the original. If you do that, you’ll be well-positioned to compete in this evolving market.”

The flavor advantage: rethinking the role of cell-cultivated fat

“I learned early on that the number one barrier in plant-based meat was taste – consumers simply weren’t satisfied,” says George Zheleznyi, Founder & CEO of Cultimate. “I wanted to build my next venture around solving that problem and accelerating the growth of the plant-based meat market. That’s when the idea emerged: a simple, clean-label ingredient that could bring authentic meat taste to plant-based products. We chose a cultivated approach because it’s the only way to truly capture the full complexity of meat flavor.”

For Zheleznyi, the mission is rooted in experience. Having co-founded a plant-based meat company in 2018 and led it until 2021 (Greenwise), he saw the sector’s challenges up close. No matter how sophisticated the recipes became, most consumers still felt something was missing – the deep, complex flavor of meat.

Cultimate was founded to change that. Based between Berlin’s Biocube and the Institut für Technische Chemie at Leibniz Universität Hannover, the company develops cell-cultivated fat ingredients for a wide range of plant-based foods.

In April 2024, it closed a €2.3 million (US$2.5 million) seed round led by High-Tech Gründerfonds, with Life Science Valley Wachstumsfonds, b.value AG, Kale United, and Big Idea Ventures. The funding is helping scale production, expand collaborations, and strengthen operations.

When Cultimate launched, the food-tech space was alive with optimism. But in the past year, Zheleznyi has seen sentiment shift, particularly in plant-based meat. “We’ve seen negative trends in the market,” he confirms. “I believe it has entered a vicious circle: products don’t meet expectations, sales decline, and stagnating producers lack resources to invest in development.”

The macroeconomic climate has compounded the challenge. Inflation has squeezed household budgets, reducing consumers’ willingness to pay extra for sustainable alternatives. “Today, plant-based meat remains largely a niche market, driven mainly by vegans and vegetarians,” he adds. Under these conditions, relying solely on that market as the primary target became a risky proposition.

Cultimate has reframed its cultivated fat not as a structural input, but as a concentrated source of authentic meat flavor. The shift came from internal R&D and pilot collaborations. “We’ve learned it’s critical to pick your battles and focus,” Zheleznyi explains. “Through tastings and pilot work with target customers, we found the greatest value of our ingredient lies in flavor generation. By focusing on flavor rather than fat replacement, we tackle the biggest barrier to consumer adoption.”

This repositioning offers technical and commercial advantages. Flavoring applications require lower inclusion rates than fat replacements, easing costs and aiding scale-up. It also lets Cultimate reach a wider range of categories – bouillons, snacks, soups, and ready meals – beyond meat alternatives.

A versatile tool for flavor houses

The company’s recent work with flavor houses illustrates the potential. “We’re seeing strong traction in more mainstream categories, including culinary bouillons, puffed snacks, and instant soups,” says Zheleznyi. By embedding its cultivated ingredient into existing flavor systems, Cultimate taps into established distribution channels that already span global food categories.

“The uniqueness of our ingredient lies in its versatility – it sits in the middle of the flavor pyramid, delivering a strong, authentic meat flavor,” he continues. “Flavor creators can then build on it by adding top notes, such as fried bacon for chips or chicken notes for broth.”

We chose a cultivated approach because it’s the only way to truly capture the full complexity of meat flavor

Zheleznyi is overall pragmatic about the pressures facing startups. “Strong commercial potential and early traction are non-negotiable for food startups,” he says. For Cultimate, that has meant concentrating on flavoring applications in broad, established categories where the technology delivers maximum value and can achieve positive unit economics.

He highlights three key levers for success: small inclusion rates, a convenient format with a long shelf life, and a realistic scaleup plan. Equally important is targeting markets that already exist and are growing – rather than trying to create entirely new ones.

With refreshed positioning set to roll out in September 2025, Cultimate is preparing to meet rising demand from partners and customers. “We’re working hard to scale our in-house production line to meet demand for samples from our pipeline,” Zheleznyi says. That includes expanding collaborations with flavor creators and delivering larger batches. Once regulatory approval is secured, the company plans to launch its flavor ingredient commercially.

Looking ahead, Zheleznyi sees Cultimate as more than a single-product company. “We see Cultimate as a technology platform for cell-cultivated ingredients, serving multiple markets,” he says. Meat remains a core focus, but he also points to pet food as a category that could open up as the company scales and drives down costs – a shift he believes could push cultivated ingredients well beyond niche applications by 2030.

Flavor, fibre, and the future of mycoprotein

In alternative proteins, nutrition matters – but taste, texture, and appearance decide whether consumers come back for more. At Planetary, Chief Product Officer Dr Muyiwa Akintoye leads the effort to transform raw mycoprotein into something people want to eat.

“The real test is how the ingredient performs in food applications,“ Akintoye explains. “You can’t separate the two – raw material quality and processing together determine the final eating experience.”

Unlike plant proteins, which must be extracted, mycoprotein is grown through fermentation. “Like everything in life, you are what you eat,” Akintoye adds. “The fungus Planetary uses is shaped by what it’s fed. With the right inputs, it grows well and delivers a neutral taste. Feed it raw materials with strong traits, and those can show up in the final product.”

The fermentation media recipe matters as much as culinary ones. A balance of carbohydrate, nitrogen, minerals, and vitamins creates what Akintoye calls a “bland canvas” – a neutral biomass ready to take on flavor. “The real art is in carefully selecting those inputs,” he adds.

Mycoprotein’s natural taste can also be an advantage. “With umami or savory-type products, mycoprotein lends itself very well,” says Akintoye. “Its taste is already savory, so you start with a built-in umami base. In sausages, burgers, or chicken-style products, good-quality mycoprotein with a light savory note integrates beautifully. It means you don’t need to push too hard with seasonings.”

That built-in umami gives developers flexibility. Some choose simple seasoning systems – salt, onion, garlic – while others work with flavorists on bespoke blends. Either way, mycoprotein can be steered toward meat-like depth rather than working against its profile.

Still, off-notes can be a challenge. “If fermentation isn’t tightly controlled, the organism can produce off-notes or metabolites as a survival response,” Akintoye says. Planetary’s answer is its BioBlocks technology, which profiles the system, enables varied feedstocks, and fine-tunes both strain and media selection.

Fusarium venenatum, the classic strain in commercial mycoprotein, is reliable – but Planetary also tests other fungi. “We can influence hyphae length, coloration, or a pastier versus drier consistency, all leading to different textures,” he notes. “It’s not unlike a chef tweaking a recipe – adding spices, adjusting seasoning – except we do it at commercial scale.”

Planetary also avoids heavy-handed masking. “By carefully formulating the media, we can produce a bland-tasting mycoprotein that doesn’t require masking,” Akintoye notes. “That lets us keep things natural and straightforward, while still delivering on price and taste.”

Engineering texture

Flavor may win the first bite, but texture keeps consumers coming back. Under a microscope, mycoprotein looks like tangled spaghetti – fibers that can be coaxed into something meatier. “What Planetary and others try to do is align those fibers so they deliver the meaty characteristics consumers want,” Akintoye explains.

That begins with controlling fiber length during fermentation. “The faster mycoprotein grows, the shorter the fibers,” he says. Slower growth produces longer fibers, closer to muscle-like structures. Downstream processing then bundles fibers with binders or complementary proteins to create a satisfying bite. “The more we form dense, fibrous bundles, the closer the product comes to meat.”

While mycoprotein is often positioned as a meat analog, Akintoye sees broader potential. “There are already developments beyond meat into dairy-style applications like cheese, milk, and yogurt,” he says. The challenge is reducing savory notes to create a neutral base. “You can’t remove them entirely, but you can lower them until they’re imperceptible. Natural food acids in dairy-style products help mask what remains.”

Flavor may win the first bite, but texture keeps consumers coming back. Our job is to make sure the experience is compelling enough to keep them coming back

This adaptability points to mycoprotein’s future as more than another plant-protein rival. “The possibilities are only limited by the processes we haven’t yet fully optimized,” Akintoye says. “With mycoprotein, you’re working with an ingredient that naturally brings protein and fiber together. That’s a powerful foundation for innovation.”

At the end of the day, for Akintoye, the journey toward the perfect mycoprotein is part science, part art. Inputs, strains, and processing all shape how the ingredient looks, tastes, and feels. While no single solution exists, he believes the industry is closing in on something transformative.

“Ultimately, you can’t underestimate the consumer,” he reflects. “They know what they want and the price they’ll pay: when something appeals, they’ll adopt it. Our job is to ensure that first bite delivers flavor, texture, color, and an overall experience compelling enough to keep them coming back.”

The color of conviction: how myoglobin could transform plant-based meat

For all the progress in plant-based proteins, the industry still struggles with key aspects of the meat experience: the deep red of raw beef, the browning in a hot pan, and the savory flavors that follow. Texture and nutrition matter, but without convincing appearance and taste, even advanced products fall short. Paleo believes its breakthrough ingredient – non-GMO myoglobin made through precision fermentation – can tip the balance.

“Myoglobin is a molecule that naturally occurs in meat and fish,” explains Hermes Sanctorum, Co-founder & CEO of Paleo. “It contributes to meat’s natural appearance, helps develop characteristic aromas and taste during cooking, and is a source of bioavailable iron.”

Produced via precision fermentation with yeast, Paleo’s myoglobin is bioidentical to the version in beef, pork, or tuna – but made entirely without animals, and crucially for the European market, free of GMO. That distinction matters, Sanctorum stresses. “In Europe, consumers are not interested in GMO products. That’s why we made the extra effort. In our process, the yeast secretes the protein during fermentation, ensuring it is obtained free of genetically modified yeast cells.”

The technical achievement is one thing, but what excites him most is how little myoglobin is needed to transform the eating experience. “Even in small amounts, it helps deliver the familiar look and savory notes of meat that consumers crave.”

That aligns with what consumers say they want. Paleo recently ran research across the USA, UK, and Germany, and the results were clear. “The key priority for flexitarians is mimicking the meat experience,” adds Pierre Donck, Paleo’s Chief Business Officer. “When consumers say that, they mean taste, aroma, authentic appearance, and texture.”

The familiar changes during cooking – in appearance, aroma, and flavor – are what make plant-based products feel closer to meat. “Myoglobin supports these processes, which is why people perceive savory notes and grilled-meat aromas as it cooks,” Sanctorum continues. “Our partners tell us that taste and looks are the biggest gaps today,” Donck adds. “That’s why myoglobin is such a powerful tool – it closes both at once.”

A huge step forward for Paleo came when it shifted from liquid to powdered myoglobin. For the food industry, this was transformative. “Powder is more stable, easier to handle, and far more flexible in formulation,” Donck says. “Partners can add it at different steps of their process, which isn’t always possible with liquid.”

The challenge was ensuring the powder behaved correctly. “When you apply drying technologies, you need to make sure the protein still has the right properties,” Donck explains. With that hurdle cleared, partners could blend it into everything from beef-style burgers to salmon-like fillets, confident it would deliver the sensory impact.

Partners at the table

Since late 2024, Paleo has worked with manufacturers, distributors, and formulators to trial its ingredient. “From our exchanges with partners, it’s clear there’s a real need to improve the taste profile of plant-based products,” Donck says. “Nutrition and color are mentioned frequently, too – again, it comes back to the core features of myoglobin.”

Even in small amounts, myoglobin helps deliver the familiar look and savory notes of meat that consumers crave

Those features also span categories. “Myoglobin performs particularly well in beef and pork imitations,” Sanctorum notes. “In fish, too, you can see its impact – in salmon or tuna, for example.”

Nutrition is also part of the story. Sanctorum, a vegetarian, notes, “Iron is present in plants, but not in a form that’s easily absorbed. By adding yeast-fermented myoglobin, we can offer iron much closer to that found in meat – and easier for our bodies to absorb.”

That advantage resonates with flexitarians who want health benefits without compromise. “Highlighting myoglobin as a source of bioavailable iron really connects with them,” Donck says.

Challenges remain, not least regulatory approval in Europe, which Sanctorum describes as “the biggest challenge for the whole sector”. Yet he remains confident. Every time investors or partners visit their lab, he says, “they test it and are convinced. That’s our secret weapon”.

For Sanctorum, the ultimate reward will be simple. “I would be so proud if I could go almost anywhere in the world, walk into a supermarket, and buy a very convincing plant-based product that includes Paleo myoglobin. That would make me the happiest person in the world.”

Fermenting flavor: how Fungu’it is reimagining taste and texture with fungi

The success of any meat alternative lives or dies by what happens on the tongue: the savoriness of a broth, the depth of a roast, the color that signals flavor before the first bite. For Fungu’it, the answer lies in fermentation.

CEO Anas Erridaoui believes the company’s solid-state fermentation (SSF) platform can close the gap by turning agricultural by-products into clean-label flavorings and functional ingredients.

“Compared to MSG or yeast extract, our flavor brings greater depth and roundness – roasted, savory, and fermented notes with broader taste coverage and longer-lasting character,” he says. “It enhances flavor and mouthfeel, reduces the need for salt or yeast extract, masks off-notes from plant proteins, and supports a natural positioning.”

Formulators have long relied on MSG or yeast extract to deliver umami, but MSG can be seen as artificial, and yeast extract often adds sharpness without nuance. Fungu’it’s fermentation-derived powders aim to provide richness closer to slow-cooked food.

Internal trials also suggest the ingredient can reduce salt by up to 30% without compromising taste, positioning it as both an enhancer and a reformulation tool. “We are looking at flavor as both sensory impact and functionality,” Erridaoui explains. “The goal is to replace traditional enhancers with something more natural, while keeping intensity.”

But flavor is only valuable if it’s consistent, and that’s where SSF comes in. By selecting agricultural by-products for availability, aroma, and stability, Fungu’it ensures each batch of fermented powder retains its sensory profile. “The more a by-product is stable across time, the easier it is to deliver consistent outputs, particularly aromatic consistency,” Erridaoui notes.

At scale, trays of fermented substrate are blended to smooth variability, and every batch undergoes aromatic characterization to guard against fluctuations. This is critical in products like plant-based burgers, where off-notes from legumes or soy can undermine acceptance.

Yet, while umami is the flagship, the company is developing other flavors. Chocolate alternatives are a near-term focus, with smoky notes, savory stocks, and coffee-like bases also in view. “We are building a proprietary database that maps how co-products, fermentation conditions, and processing steps influence flavor outcomes,” Erridaoui says. “It lets us design ingredients more efficiently, based on partners’ sensory or functional needs.” That database-driven approach, he adds, gives Fungu’it flexibility to respond to shifting preferences, from indulgent cocoa replacements to subtle flavor modulators for savory snacks.

Texture and color potential

Beyond taste, though, Fungu’it’s technology is being tuned for texture and appearance. The process naturally enhances mouthfeel by retaining fibers and proteins from substrates. “We see potential for texture enhancements and nutritional benefits,” Erridaoui explains.

Fermentation also opens doors to natural colorants and gelling agents. Some by-products yield rich hues, while microbial metabolism produces pigments and stabilizers with clean-label appeal. In practice, the platform boosts taste and makes products juicier, creamier, or more appetizing, while adding fiber.

We want to offer natural flavorings that deliver not just umami intensity but a complete sensory experience

Fungu’it supplies ingredients to manufacturers rather than launching its own brand. Early collaborations are with organic meat-alternative producers, with trials expanding into sauces, snacks, and meals. Its powders are also compatible with standard food manufacturing methods, from blending to extrusion.

Already, its flavorings are in early commercial products in France, including burgers and snacks. Industrial trials with larger players are also underway, with launches expected as production scales. Flavor houses and ingredient companies are even showing interest.

In Europe, regulatory positioning is critical. To avoid delays, Fungu’it steers clear of substrates or strains needing novel food approval, instead using fungi with long histories of safe use.

This strategy aligns with Fungu’it’s broader competitive edge: sustainability, natural origins, and cost efficiency, all wrapped in a clean-label narrative. In an era when consumers scrutinize ingredient lists, a fermentation-derived powder made from upcycled by-products ticks every box.

Flavor has often been the missing piece for plant-based products, but Erridaoui is confident Fungu’it’s SSF approach can provide the complexity and consistency the sector needs. “Ultimately, we want to offer natural flavorings that deliver not just umami intensity but a complete sensory experience,” he says. “If we can help make meat alternatives taste better, feel better, and look better, we will have done our job.”

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From beetroot to beef: how MATR is bringing simplicity back to plant-based

Asked to sum up MATR Foods’ mission, CEO & Co-founder Randi Wahlsten is clear. “We want to bring food love back to plant-based. Only if you make food truly loved can you change anything with it. All other agendas come after.”

It’s a philosophy that cuts through the technological complexity dominating much of the category. While many plant-based meat players lean on advanced formulations, protein isolates, and binding agents, MATR takes another path: fewer ingredients, a culinary focus, and fermentation as the driver of taste, texture, and color.

From humble beginnings with home blenders, MATR now operates pilot-scale facilities near Copenhagen, producing around 50 tons annually. “We’ve gone from a few kilos to something that can meet market demand in Denmark and a little in Germany,” Wahlsten says. “Now we’re moving to factory scale to reach a much broader audience.”

That trajectory matters as MATR’s target is not just vegans or vegetarians, but “the rest of us who enjoy meat yet eat a bit too much for both our bodies and our planet”. Winning over mainstream consumers, in other words, is the real challenge.

One obstacle has been public concern over ultra-processed foods. Wahlsten acknowledges the debate but questions its value. “I wouldn’t dismiss it as irrelevant,” she says. “But the way it’s framed is a shame – unfocused and undefined. No one can really tell me what they mean by ultra-processed, and the broader audience doesn’t understand the term at all.”

This vagueness, she argues, fuels unnecessary fear. “I’ve even met people who said, ‘With all this talk, I’m not sure I can eat falafel anymore’. And that’s such a simple product – absolutely not ultra-processed. But because it’s plant-based, people assume it must be, which is wrong.”

MATR’s design aims to provide clarity. Its base recipe has five ingredients – potatoes, red beets, oats, lupins, and split peas. “The real secret is the sixth: fungi spores,” Wahlsten reveals.

Through solid-state fermentation, microbes create taste and texture naturally. “It’s very similar to sourdough,” she explains. “Mix flour and water and nothing happens. Add a starter and you get amazing structure and flavor.”

The result is a clean-label product with meat-like texture and umami depth, without additives such as methylcellulose. Wahlsten admits those shortcuts “really work” but says MATR’s path is harder. “It requires high precision to keep the ingredient list simple while still delivering the outcome we want.”

Fermentation with precision

That precision hinges on MATR’s bespoke fermentation technology. “Solid-state fermentation is significantly more challenging than liquid-state,” Wahlsten believes. “It’s harder to control bacterial load and ensure every part of the fermentation gets the same conditions.”

To master it, MATR built systems to manage gas composition, temperature, and other variables – “a combination of a big kitchen and some very exciting computers”. Automation and real-time monitoring play a central role, but the output still looks like food. “At the end of the day, it’s food made with classical ingredients – we’re just controlling the process very delicately.”

The real secret is actually the sixth ingredient: fungi spores. They create taste and texture without relying on chemistry or heavy processing

What sets MATR apart is integrating fermentation and product formation in one flow. “We don’t first create a protein and then an end product – we do the whole thing in one go,” Wahlsten reveals. “You could say we go from beetroot to ‘beef’ in just a couple of days!”

That efficiency, she argues, creates cost advantages. With no protein isolation step and no downstream waste, the process avoids many of the expenses typical of alternative protein production. MATR sees a pathway to true cost-competitiveness, even while conventional meat remains artificially cheap due to subsidies.

But for Wahlsten, economics and technology only matter if the food delights. “Food is tied up with identity, with how we share love and connect. Unless we bring this category back to where people feel safe, identify with it, and understand how it came about, we’ll never win over the majority.” That is why she insists impact must begin on consumers’ plates. “If we don’t make a difference there, we won’t make a difference on the sustainability agenda. Otherwise, it’s just lovely on PowerPoint – without real impact unless it convinces consumers.”

Textured wheat and the evolving world of plant proteins

Plant proteins today are not only about replacing meat – they’re about unlocking new ways of eating. Few companies have had a front-row seat to that shift quite like Roquette.

From its early wheat protein work in the 1980s to the rise of pea protein, it has seen the sector move from niche to mainstream. Its latest step – launching textured wheat protein alongside new pea-based formats – reflects how far the field has matured and how quickly expectations evolve.

“It really comes down to how our customers use these ingredients,” says Benjamin Voiry, Head of Marketing Plant Proteins at Roquette. “The requirements for a burger patty aren’t the same as for a chicken-style product or sausage. One product will never fit all, so adaptation is essential. We take feedback seriously, because often small details make a big difference.”

Roquette launched its pea protein program 30 years ago and opened its first factory 20 years ago, long before the plant-based boom. “But in the past five years demand has really accelerated,” Voiry notes. “We’ve seen growth across all applications, especially in plant-based meat and dairy. That’s where we’ve invested heavily to ensure we can provide a solid, relevant offering despite recent headwinds.”

For Voiry, the attraction is the dual challenge of nutrition and functionality. “Some once saw plant protein as just a transition – something to be replaced. But that’s not the case. All approaches coexist. Plant protein is exciting in its own right. By understanding origins – pea, fava, or wheat – we can create distinct functionalities and bring real value to customers.”

Why wheat, why now

Until now, Roquette’s textured range was dominated by pea-based offerings. The addition of wheat marks a milestone. “What wheat brings – particularly through gluten – is the ability to create a very fibrous texture,” Voiry explains. “With NUTRALYS T WHEAT 600L, we achieve a structure different from pea. It’s not better or worse, but better suited to certain applications. Wheat delivers the fibrous texture and bite many customers are looking for.”

That texture, he adds, is especially valuable for chicken- or duck-style products, where fibrousness is critical. Replicating chicken’s layered texture is among the toughest tasks in plant-based meat. To meet it, Roquette’s R&D teams combined sensory science with extrusion expertise.

“From the start, our goal was to create something truly fibrous, while keeping taste and color neutral,” says Voiry. “It’s not just about looking right – it has to perform. That’s why we worked with our application centers to show its real value.”

The result is a dry textured protein offering an accessible alternative to high-moisture extrusion, which can be costly and equipment-heavy. “With NUTRALYS T WHEAT 600L, we provide a more accessible solution while still enabling great formulations.”

Roquette’s other recent launch, NUTRALYS T PEA 700XC, was designed for slow-cooked, sauce-rich recipes. “This one is a larger chunk that can be used directly, without cutting or shredding,” says Voiry. “It’s suited for dishes like Bourguignon, tagine, or goulash. It absorbs sauce with minimal prep, making it a strong fit for foodservice.”

Wheat allows us to deliver exactly the fibrous texture customers are looking for

In contrast, the wheat version is aimed squarely at restructured, meat-style products, such as nuggets, chicken fillets and kebab slices. Together, the two give Roquette’s customers more options to design plant-based or hybrid foods with the right texture for the right context.

For Roquette, functionality goes hand in hand with relevance. “Much of the industry still relies on equipment designed for conventional meat,” says Voiry. “That’s why we’ve focused on developing product parameters that fit those processes while delivering the fibrous textures needed in the final product.”

Importantly, the new textures also support the clean-label movement. “If the protein itself brings more functionality from the start, you can often avoid using additives you don’t want to include. That helps shorten ingredient lists and makes product labels look cleaner.”

Affordability and regional sourcing are also high on the agenda. “Wheat protein offers an attractive cost-in-use profile, making it a valuable addition to the plant protein toolbox,” says Voiry. “And because we source regionally – European wheat for Europe, Canadian crops for Canada – brands can tell a strong sustainability story while ensuring supply security.”

The next phase for plant proteins, Voiry believes, is less about strict imitation and more about versatility. “We’re seeing new ways of bringing products to market, including hybrid and plant-forward formats. Rising meat prices are making hybrids more attractive, and beyond that, there are opportunities to create products that aim to do more than just mimic meat directly. If you remove the comparison, you gain more freedom and can deliver something truly unique.”

That, he suggests, is where the real excitement lies. “There’s always more room to innovate. Textured proteins can be used alone or in combination to create novel experiences. It opens up real opportunities for creativity and innovation in this new generation of products.”

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Fixing the future of meat by starting with fat

“Fat is flavor,” begins Bianca Lê, Head of Special Projects & External Affairs at Mission Barns. “It’s where the molecules that deliver species-specific flavor are found.”

While many companies race to cultivate muscle tissue, Mission Barns has built its strategy around fat – the carrier of flavor, the binder of texture, the overlooked component that determines whether a sausage sizzles or dries out.

“If you look at pork, the best cuts are the fatty ones – pork belly, salami, bacon,” Lê continues. “Consumers try plant-based meats and are often excited, but repurchase rates aren’t as high as predicted. That’s because current alternatives use plant oils, and they don’t deliver the same flavors as animal fats.”

Plant oils are typically liquid at room temperature. Even coconut oil, a semi-solid exception, fails to behave like animal fat during cooking. The result is patties that leach oil, meatballs that collapse into dryness, and an eating experience that leaves residue rather than richness.

Mission Barns’ cultivated pork fat addresses those flaws. “When we serve our meatball, I tell tasters to break it in half with their fingers and give a piece a squeeze,” Lê says. “You can actually see how juicy it is. And as you chew, you taste the fennel, oregano, and chili because all that juice and fat is retained.”

Mission Barns isn’t chasing retail dominance but infrastructure though. As a B2B supplier, it wants its fat to integrate seamlessly into food production. “If you have to teach partners how to use a new ingredient from scratch, you’re not going to reach the global market,” Lê explains.

That means creating not one fat, but many. Out of the bioreactor, Mission Barns’ pork fat resembles lard. To make it functional, the company developed a suite of Mission Fat systems: bacon fat that crisps, salami fat that marbles without greasing, meatball fat that locks in succulence. “We’ve really thought about the different applications our partners will use our pork fat in,” she says.

Consistency is central. Using chemically defined media, Mission Barns controls fatty acids, amino acids, and vitamins, ensuring reliability and the ability to fine-tune nutrition. “We can increase omega-3s, reduce cholesterol, eliminate trans fats, and lower saturated fats,” Lê says. “Instead of only getting EPA and DHA from fish, you could get them from bacon.”

The California-based company also reimagined the growth environment. Most cultivated meat companies adapt suspension bioreactors, modifying cells to float in liquid. Mission Barns built a proprietary adherent bioreactor that mimics the animal body, giving fat cells scaffolds to grow on. This enables structured products – from pork belly to cured meats – with sensory fidelity.

First impressions count

Mission Barns’ first commercial foray is small but strategic. In San Francisco’s Bay Area, the Italian restaurant group Fiorella is serving cultivated Italian-style meatballs with cavatelli pasta, while chefs test Sicilian-style variations. “First impressions last – they can make or break an entire category,” Lê admits.

This launch was less about sales than validation, a proof point showing the fat works in kitchens, performs under pressure, and excites consumers.

First impressions last – they can make or break an entire category. That’s why we want to enter the market with a bang

Cultivated fat also offers levers conventional agriculture cannot: dialed-in marbling, controlled cholesterol, custom fatty acid profiles. “We can control the amount of fat in a product – unlike conventional meat, where it depends on the animal, breed, climate, or diet,” Lê confirms.

Looking ahead, she envisions industrial-scale bioreactors, edible scaffolds enabling true 3D textures, and fat profiles tailored for both indulgence and health. “Hopefully in five years, we’ll have realized that vision,” she says.

For now, though, Mission Barns is betting the future of meat won’t be won on muscle alone. It will hinge on fat – the driver of flavor and texture, the insurance that keeps even amateur cooks from serving dry meatballs. “There’s so much we can do,” Lê believes. “And we’re only getting started.”

Texture, clean-label indulgence, and the next frontier for plant-based foods

“Getting the sensory experience right was essential to gaining consumer trust,” says Dr Kelsey Kanyuck, Science Manager at THIS. “In the early days of plant-based proteins, texture and flavor were the focus. Now nutrition has become a core driver too. But the future won’t be won by nutrition alone – products must deliver on flavor, texture, and nutritional value.”

Known for its tongue-in-cheek branding and realistic meat alternatives, THIS has built a reputation for making plant-based food craveable and approachable. However, its approach has evolved with the category itself.

“One of the toughest challenges is replicating the bite and succulence of meat,” Kanyuck continues. “Plant proteins function differently than animal proteins, even though both come from the same amino acid building blocks.” For years, formulators used additives such as methylcellulose to create juiciness. But with today’s clean-label demand, that’s less viable. “Consumers want these removed for simpler ingredients,” she adds. THIS’s response has been to invest in protein gelling technology, a proprietary process that unlocks the natural functionality of plant proteins without gums or stabilizers. “It starts with selecting the right proteins and applying a bespoke approach that enhances their properties,” Kanyuck explains. “This gives us better texture and functionality without additives.”

Second, it has tackled succulence head-on with an olive oil-based fat system that it calls ‘Fat 2.0’. “Succulence is the juicy, satisfying mouthfeel that animal fat typically provides,” she says. “Made from olive oil, Fat 2.0 is significantly lower in total and saturated fat compared to its meat-based counterpart, yet still delivers indulgence and satisfaction.”

The innovation allows THIS to maintain the bite and richness that make meat so appealing, without the drawbacks of high saturated fat.

Indulgence without compromise

For Kanyuck, the sensory challenge is not just recreating meat but creating what she calls “permissible indulgence”. That philosophy guided development of THIS’s plant-based cocktail sausages.

“Processed meats like cocktail sausages are all about indulgence – nostalgic, satisfying, and rooted in culture. But they’re also high in fat, saturated fat, and salt,” she says. “We’ve recreated the texture and flavor by rethinking both the protein base and the fat system.”

The result feels indulgent while offering lower saturated fat and higher protein. “It earns its place in everyday eating,” Kanyuck says. “Whether it’s a weekend treat or a midweek snack.”

Alongside its mimicry-focused ‘THIS isn’t’ line, the company has expanded into wholefood-led products. Its Super Superfood Super Block combines fava protein, mushrooms, spinach, and seeds to create a high-protein, nutrient-dense option with umami depth and versatility.

Texture is key here, too. Mushrooms provide bite, while seeds add complexity. One serving counts toward five-a-day and holds up in stir-fries, curries, and ramen – showing sensory appeal and nutrition can actually coexist.

We’ve used our product development expertise to recreate the texture and flavor, and achieved this by rethinking both the protein base and the fat system

As the category matures, Kanyuck sees no single direction dominating. “A Friday BBQ might call for a juicy lamb-style kebab that satisfies the ritual of grilling. But on a Tuesday, it could be our nutrient-dense, wholefood-based super block that delivers flavor, nutrition, and simplicity.”

For THIS, though, the goal is not to choose between mimicry and wholefoods but to provide a portfolio of options that deliver across contexts. And at the center of that portfolio is the recognition that consumers will not compromise on sensory satisfaction.

“Texture, flavor, and nutrition each play a role,” Kanyuck concludes. “But the products that win will be the ones that deliver all three, with no trade-offs.”

From peel to performance – Prodalim’s citrus fibers and natural colors

“At Prodalim, our mission is to unlock the full potential of nature,“ says Ido Rosenthal, Chief Technology Officer. “We take juice beyond its traditional form, turning it into innovative solutions; transform peels into citrus fibers; and convert fruits and vegetables into natural colors – ensuring every part of the raw material is valuable. Rather than letting anything go to waste, we create ingredients that make products healthier, cleaner, and more enjoyable.”

For Rosenthal, these ‘upscale products’ capture Prodalim’s shift. Long known as a global leader in juice, the company has expanded into functional ingredients that reflect new consumer and regulatory realities. By leveraging its tree-to-table supply chain, Prodalim ensures every fruit side stream is used. Essential oils, aromas, colors, and fibers are transformed into value-added ingredients with clean-label appeal.

The journey from juice to functional ingredients is not without challenges. “The toughest part is making sure our products perform consistently across many food and drink applications,” Rosenthal explains. “Citrus fibers, for example, must hold water and emulsify under heat or pressure. And when we scale up, every industrial batch must deliver the same quality as pilot runs.”

Prodalim’s citrus fiber production is designed to be effluent-free and part of its circular model. Using the whole peel, the company dries and mills fibers to retain functionality while extracting other components. The result is a portfolio that delivers thickening, emulsification, and stabilization benefits that rival or surpass conventional hydrocolloids.

“Unlike carrageenan, which can form brittle gels, citrus fibers create elastic networks that improve mouthfeel and reduce syneresis,” Rosenthal explains. “Their performance is particularly robust in low-pH systems, where some other hydrocolloids may lose viscosity due to acid hydrolysis.”

From dairy to meat to plant-based beverages, Prodalim’s fibers are engineered to withstand pH swings, heat treatment, and mechanical stress. The company achieves this by precisely controlling particle size and surface charge to optimize hydration and dispersion. Rigorous validation, meanwhile, ensures stability across pH 3 to 7 and temperatures up to 95°C.

This technical reliability translates into real-world reformulation opportunities. Rosenthal points to one processed meat prototype where modified starch and added fats were replaced with citrus fiber. “This change reduces overall fat content by approximately 30% while adding dietary fiber content,” he says. “It also helps to lower formulation costs and improves water retention and texture stability, which extends shelf life without compromising quality.”

Meeting demand for natural colors

While fibers are gaining traction, Rosenthal sees natural colors accelerating even faster. With regulatory pressure mounting in markets such as the USA and Europe – and with consumer preference clearly leaning toward natural – Prodalim’s R&D teams have been scaling up solutions that balance performance with clean-label expectations.

“Clean label doesn’t mean compromising on quality – it means being transparent, thoughtful, and innovative in how we formulate,” he notes. Prodalim deploys encapsulation, antioxidant systems, and careful pigment selection to ensure natural colors remain stable under light, heat, and acidic conditions. The company’s portfolio spans coloring foodstuffs (CFS) and extracted pigments, giving customers flexibility to prioritize either labeling simplicity or technical robustness.

A 2024 NATCOL study highlighted that seven in 10 consumers prefer natural colors, associating them with health, safety, and sustainability. Prodalim has already seen major clients reformulate entire product lines to capitalize on that shift. “Brands that make the move often see stronger consumer loyalty, improved brand image, and better sales in health-conscious markets,” Rosenthal says.

We take juice beyond its traditional form, ensuring every part of the fruit becomes something valuable

Looking ahead, Prodalim is investing in new processing technologies to push the boundaries of both fibers and colors. Encapsulation is becoming standard for sensitive pigments like anthocyanins or phycocyanins, while hybrid ingredients that combine color and functionality are beginning to emerge. Biotechnology, Rosenthal stresses, could transform the development of natural colors by addressing challenges like low yield and seasonal variability, while providing more sustainable and scalable supply chains.

But for all of the technical sophistication, Rosenthal is keen to emphasize the bigger picture. “At Prodalim, we see ingredients like citrus fibers and natural colors as part of a much wider story: upcycled, transparent, multifunctional solutions that reduce waste, replace synthetics, and help brands meet the rising demand for healthier, more sustainable, and ultimately more trustworthy products.”

So, as consumers and regulators drive the market toward clean-label reformulation, Prodalim’s message is clear: the future of ingredients lies in unlocking the full potential of nature – peel and all – while delivering real value to both industry and consumers.

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Bridging the gap between lab discovery and commercial food production

“Be source and hype agnostic – optimize for function and value,” advises Paul Mauhin, Head of Innovation & Strategy at Castle Ingredients. “While targeting the best, know trade-offs you are willing to make.”

It’s a grounded mantra that captures Castle’s approach: turning formulation science into viable products and delivering affordable plant-based ingredients that scale from lab to production.

Scale is central. Mauhin describes Castle as a “true industrial hub made for scaling-up”, powered by green energy and designed to bridge the gap between lab concepts and commercial products. “Margins are tight everywhere,” he says. “The biggest opportunity is building on what exists and improving it with resilient, future-proof ingredients – optimizing nutrition and function for better taste and texture in bakery, dairy hybrids, snacks, and meat hybrids.”

The alternative ingredients sector offers promise but also reality checks. “There’s now a breadth of options,” Mauhin notes. “From plant proteins to mycoprotein, algae, and yeast, developers genuinely have choice. But we don’t believe in the silver bullet. The magic ingredient that solves everything doesn’t exist.”

As technologies mature, inflated expectations are giving way to pragmatism. “Target prices once too high are now being reconsidered,” Mauhin says. “The opportunity is being functional, affordable, and versatile.”

That pragmatism drives Castle’s shift to iterative, blend-first development. “Tighter margins and faster cycles demand sharper decisions,” Mauhin explains. “Iterative development lets us prototype quickly, compare options, and make earlier go/no-go calls. It’s about experimentation and efficiency.”

Blending also helps Castle manage ingredient variability. “Stability is core to ensure repeatability,” Mauhin adds. “We build a functional fingerprint that goes beyond a standard certificate of analysis. By blending sources, differences can be absorbed and even turned into a superior solution.”

An example is combining pea protein, which is abundant but strongly flavored, with processed fava for neutrality and mung bean for functionality. “The combined ingredient is superior to the individual component,” he says.

Scaling from lab to production brings further realities. Pilot trials, Mauhin maintains, are where confidence is built and harsh truths emerge. “Pilots validate throughput, labor needs, and process dynamics. Sometimes the economics don’t make sense – but that’s when adjustments are made before investing further.”

Castle thus designs resilience into sourcing, building alternative pathways and interchangeable functionalities. “We investigate functionality to be ready in the near future – via blends or process tweaks – to avoid locking customers into a single input,” Mauhin suggests.

Sensory-first, science-second

And when it comes to flavor and texture, Castle always starts with sensory-first, then confirms with science. “Machines can chase optimizations that don’t matter. This is a human business. People buy experiences,” Mauhin says.

That philosophy extends to process innovation. Rather than a single technique, Castle tunes size, temperature, and humidity for each raw material to minimize off-notes and achieve clean flavors without compromising texture. “What’s perfect for ingredient A may be wrong for ingredient B,” Mauhin adds.

Ingredient innovation, he stresses, must balance sensory performance with commercial viability. “Start with the target cost-in-use and brand positioning,” he advises. “Know your limits early to avoid overshooting. Fit-for-purpose is the key.”

The future of protein is not about a one-size-fits-all ingredient. It’s about blending, pragmatism, and scalability

On that, Mauhin recalls a bakery project where the client assumed a protein isolate was required but Castle proposed a concentrate-based prototype that delivered the same functionality at a fraction of the cost. “Super interesting ingredients exist, but their mark-ups are often too high. You have to understand the application, positioning, and competitive environment.”

Ultimately, Mauhin sees a future of ingredients shaped by convergence. “Food, nutrition, and health are merging. We’ll hear more about aging, longevity, gut health, and mood. With abundant data and AI, we’re moving toward personalized diets and smarter design.”

Younger consumers, he adds, bring new preferences and purchasing power. Castle aims to remain a bridge between innovation and industrialization. “The future of protein is not one-size-fits-all,” Mauhin concludes. “It’s about blending, pragmatism, and scalability.”

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Unlocking the taste potential of plant proteins

“When we talk about masking, we’re not just covering up off-notes. We decode and address them at their source,” says Melanie Luangrath, Senior Director Business Development for the CanolaPRO launch at dsm-firmenich. “That precision is what matters in practice.”

At the heart of this approach is ModulaSENSE – a receptor-guided technology that intercepts unwanted flavors at the molecular level. Unlike traditional systems, which can blunt flavors, ModulaSENSE combines raw material screening, material science, delivery systems, and receptor modeling to neutralize specific off-notes while preserving desirable attributes. “Through a multidisciplinary approach and sensory panel insights, we’ve set a new industry standard for masking solutions,” Luangrath explains.

That precision has been crucial in unlocking Vertis CanolaPRO, a nutritious protein from canola. CanolaPRO offers smooth mouthfeel and a naturally sweeter taste than many plant proteins. But like all ingredients, it has sensory challenges. “Its distinctive taste profile can be both a strength and a challenge – beneficial in some applications, but posing hurdles in others,” she says.

Bitterness and astringency are common hurdles in plant proteins. With CanolaPRO, the profile differs. “It delivers smoother texture and avoids the grainy or beany notes typical of soy or pea proteins,” Luangrath notes. “Still, certain off-notes highlight the need for a tailored strategy.” ModulaSENSE was designed for this, allowing formulators to raise protein levels without undermining taste.

The question then becomes: how do you find the right balance? “Consumers come first,” says Luangrath. “Every solution we create is validated by consumer expectations and product performance. With over two decades of masking expertise, we ensure ModulaSENSE scales reliably while delivering consistency.”

The first proving ground for CanolaPRO and ModulaSENSE has been ready-to-mix drinks and protein bars, formats notorious for bitterness, chalkiness, and texture instability. “We wanted to start where the challenges were greatest,” Luangrath admits. “By solving for taste in bars and shakes, we show what’s possible in the toughest categories.”

Expansion is already underway. dsm-firmenich is preparing launches into ready-to-drink beverages and low-moisture extruded products, with tailored masking systems for each use case. Functional benefits such as solubility, emulsification, and foaming remain intact. “Our masking systems don’t interfere with protein functionality,” Luangrath stresses. “They highlight strengths – like the creamy mouthfeel enabled by solubility.”

Shelf-life stability, she adds, is another strength. “Bars made with many plant proteins harden over time,” she says. “CanolaPRO helps keep them soft and enjoyable, though careful formulation is still essential.”

Sports nutrition to mainstream

While the initial focus has been performance nutrition, Luangrath sees much broader horizons. “Sports nutrition is blending with mainstream. Protein fortification is showing up in cereals, spreads, and snacks. Consumers want products that are nutritious, sustainable, and taste good – and CanolaPRO ticks all of these boxes.”

The protein also offers advantages in a crowded marketplace. It is free from major allergens, upcycled, and contains all essential amino acids. “This makes it a natural partner for other plant proteins that aren’t complete,” Luangrath says. “Combined with ModulaSENSE, brands can deliver palatable, sustainable, and nutritious foods that meet expectations.”

Consumers increasingly want products that are nutritious, sustainable, and taste good – and CanolaPRO ticks all these boxes

At the same time, regional trends also shape demand. In North America, GLP-1 users influence product innovation. In Europe, sustainability and provenance remain key. “Everywhere, though, taste is the universal priority,” she emphasizes.

For dsm-firmenich, the work goes beyond masking. The company is building an integrated toolkit spanning proteins, flavor systems, vitamins, hydrocolloids, and natural colors. “We see taste, protein, and color as a triangle that accelerates adoption of plant-based products,” Luangrath reports. “It’s about moving beyond raw materials to being a true solution partner.”

Looking ahead, will taste challenges in plant proteins ever be solved? “Every formulation is different – protein sources, flavor profiles, processing methods, and consumer preferences keep evolving,” Luangrath says. “ModulaSENSE gets us closer, but it will always be a journey.”

And that journey will be accelerated by collaboration. Partnerships between ingredient developers, equipment makers, and brands are vital to ensuring solutions are viable. “By aligning early, we can shape products that deliver for everyone.”

So, in a market where taste remains decisive, dsm-firmenich’s CanolaPRO and ModulaSENSE offer a compelling answer: science-driven precision, functionality without compromise, and sensory appeal that could help plant proteins reach the mainstream.

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Shaping taste and texture in the age of alternative proteins

The success of alternative proteins rests on one stubborn truth: consumers will not compromise on taste. “They have so many choices today and while there has been a shift toward better-for-you products, if the consumer doesn’t like the product, there won’t be repeat purchases,” says Julie Drainville, Director of Global Sensory & Innovation at Edlong. “And we know liking is directly linked to taste, so if the taste is not liked, consumers will move on to another protein source to meet their nutritional needs.”

Edlong has spent more than a century in the science of dairy flavors, and Drainville sees this heritage as a key advantage for alternative proteins. “Our flavors cannot only provide the taste of dairy but also the function,” she explains. “They can add creamy, fatty mouthfeel to mimic animal fats, enhance the sweetness perception of milk, or add salty and umami notes from aged cheese. Dairy flavors are also highly effective at masking off-notes in alternative proteins.”

Grassy, beany, or metallic notes have long plagued plant proteins. Yet Drainville says masking is not just covering flaws but rebalancing sensory cues naturally. “Our flavor chemists understand the chemical makeup of compounds in alt proteins,” she says. “That allows us to create tools to work with these flavors, such as turning protein bitterness into a strength to enhance an aged cheddar profile.”

It is an approach grounded in science as much as craft. In 2021, Edlong joined the international ‘Reducing Flavour and Texture Issues with Legume-based Foods and Ingredients’ consortium, focused on decoding the sensory challenges of legumes and other plant proteins. “This has helped us understand them chemically and see how processing impacts taste,” Drainville notes. “We use this knowledge to create masking flavors that reduce off-notes and improve overall eating quality. Through such partnerships, we aim to help move the food supply toward a more sustainable, nutritious future.”

Salt in particular has always been a key driver of palatability, yet reducing sodium is a health priority. Edlong’s answer is neuroscience and processing innovation. “We recently developed flavors validated to improve saltiness perception across applications,” Drainville says. “These clean-label, natural flavors give developers a way to balance health and taste, especially in plant-based or high-protein products.”

Rebuilding mouthfeel

Flavor is only one side of the sensory equation however. Texture and mouthfeel can make or break consumer acceptance. Alternative proteins often bring chalkiness, dryness, or astringency that leaves a lingering negative impression. Drainville’s team therefore takes a forensic approach. “From a sensory standpoint it is important to pinpoint the specific attribute driving the unpleasant mouthfeel,” she explains. “If it’s astringency – that drying effect you get from a green banana or black tea – we can work with our flavorists to create tools that offset it. Mouthwatering, for instance, can be used to counterbalance astringency.”

Don’t forget to bring the consumer along on our journey to a more nutritious and sustainable food supply

While not all protein bases pose the same challenges, Drainville believes progress is happening across the board. “If we think about soy from 20 or 30 years ago to today, it is so much more palatable,” she says. “We’ve seen the same with pea protein, and with the research we’re contributing to, I can guarantee that profile will continue to improve.”

And while existing scientific principles remain the foundation, the rise of precision fermentation and mycelium proteins will demand new approaches. “Traditional analytical measures can help us understand the components present, then we adapt and innovate based on the data,” she says. “That access to data is what allows us to reach our goals faster.”

What drives Drainville most is the cultural shift driving the tech. “Consumer interest is really exciting to me, and a key missing piece from years past,” she says. “That demand is what’s needed to make changes in the food industry – and now we as scientists and ingredient suppliers have the power to bring these solutions to life.”

Her advice to food developers is simple but vital. “Don’t forget to bring the consumer along on our journey to a more nutritious, sustainable food supply.”

Rebalancing taste: IFF on the sensory future of protein

Before a bite is taken, consumers are already judging. Color sets the expectation, texture confirms or disrupts it, and flavor determines whether they’ll ever return for a second purchase.

Sonia Huppert, Global Innovation Marketing Leader of IFF’s RE-IMAGINE WELLNESS portfolio, has spent her career bringing these sensory cues together into a single, cohesive experience. “Color is the first thing consumers notice, so it plays a big role, yet it often doesn’t get enough attention in product development,” she believes. “Flavor and mouthfeel are critical, too. For consumers to repurchase a product, they need to feel satisfied, and taste is the number one driver of that.”

However, Huppert notes that consumer expectations have shifted rapidly. “Today, consumers are looking for joy and indulgence, but also health and value in what they eat,” she says. That balance is difficult to achieve in protein alternatives, which have long struggled to match conventional foods on taste and price. “The bar for plant-based products is now very high, because they need to deliver on all of those expectations,” she says.

This is particularly true for high-protein offerings, which are growing quickly thanks to health and wellness trends. Consumers now demand products that are tasty, nutritious, and affordable, while also supporting a healthier society.

At IFF, that means developing food as a multi-sensory experience. “When we develop a product, we can’t focus on just one area,” says Huppert. “If we’re working on sweetness, we also need to consider mouthfeel, texture, and how the product ultimately fulfils consumer expectations and satisfaction.”

That approach is supported by Panoptic, IFF’s proprietary trend platform, which helps map evolving consumer needs. Insights from Panoptic guide new product development, ensuring that technologies like taste modulation or flavor design are always rooted in real-world demand.

Digital tools and ingredient synergies

Bringing these elements together requires more than intuition. IFF is increasingly using digital tools, sensory science, and AI to accelerate development. “We’re effectively combining all these tools to continuously optimize the sensory profile of protein foods,” says Huppert. For dairy alternatives, for example, the company pairs consumer insights with technologies such as flavor and taste modulation to create products that meet expectations.

The interplay between attributes is not always obvious. Sugar reduction offers a clear case study. “When we use our FLAVORFIT [sweet] solution to rebalance sweetness, it doesn’t just affect taste – it also impacts mouthfeel and sometimes flavor notes,” she explains. Removing sugar means changing the food matrix, which can introduce off-notes or affect texture. “It’s always interlinked – you can’t look at one area without considering the rest of the flavor profile.”

But if there is one non-negotiable, it is taste. “To truly transform the experience, taste will be critical,” Huppert confirms. And in this regard rebalancing the sensory profile of protein foods – masking bitterness, softening astringency, smoothing dryness – remains the priority. IFF’s FLAVORFIT portfolio offers masking, mouthfeel, sweetness, and umami solutions tailored to different protein sources, plant-based or dairy-derived.

And authenticity is another hurdle. “With plant-based products, you face a double challenge: fixing taste issues while also adding authenticity so consumers truly enjoy the product,” Huppert says.

With platforms like FLAVORFIT, we’re helping to bridge the gap between nutrition, health, and indulgence

Looking ahead, she sees similar sensory challenges emerging in precision fermentation and cell-cultivated proteins. “They offer exciting possibilities, but they also come with their own sensory challenges. For example, you may encounter metallic notes or a lack of the complex flavors consumers expect,” she says. As with plant proteins, the solution will lie in fine-tuned taste modulation.

Overall, the principle is simple but powerful: people eat what they like. “Consumers will always look for products that satisfy them and that they truly enjoy,” Huppert says. “With platforms like FLAVORFIT, we’re helping to bridge the gap between nutrition, health, and indulgence.”

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