Call for partners: Sensory quality of meat analogues


Call for partners: Sensory quality of meat analogues

Meat analogues do not yet successfully compete with meat for sensory quality. Typically, these products lack bite and juiciness, and have noticeable off-flavours. WUR has many years’ experience in understanding oral phenomena like structure breakdown, serum expression, flavor-texture interactions, and flavor release. In this project, oral phenomena associated with meat analogues are characterised and linked to sensory outcomes. An applied work package focuses on developing strategies to increase sensory quality through engineering oral phenomena.

Meat analogues tend to have high dosages of flavor and salt but their perceived flavor & texture are still not similar to fibrous and juicy meats. These issues are challenging to resolve due to a lack of understanding of the links between food structure, (oral) structure breakdown, aroma release, and sensory perception in this category. This consortium will develop an understanding of the mechanisms driving flavor and texture perception, and apply these to improve sensory quality of meat analogues.

Linking product characteristics and sensory perception

Objective of each workstream:

  1. Characterize the oral processes that link product characteristics to sensory perception
  2. Understand and develop strategies to engineer aroma and taste perception
  3. Design product structures for sensory texture, including juiciness and bite

Invitation to collaborate

This consortium is open for participation from product manufacturers, ingredient companies, and flavor houses. In return for in-cash and in-kind contributions to the project, partners can provide direction to the research and apply the findings in their field of use. Unfortunately we are not able to reply to solicitations from research institutes or enquiries from students related to this project.