The Science of Alt Protein: Crafting aroma authenticity in plant-based salmon

Webinar description

The concerns arising from overfishing and the depletion of global fish stocks underscore the need to reevaluate the sustainability of conventional fishing practices. Fish alternatives offer a more sustainable solution to meet the growing global demand for seafood while mitigating the environmental impact on marine ecosystems. Although fish alternatives represent one of the fastest-growing categories in the alternative protein space, several challenges remain associated with replicating the sensory properties of plant-based fish alternatives.

Dr. Rosenvald and her research team are actively addressing these challenges to create a plant-protein-based salmon fillet that achieves sensory parity with its animal-origin counterpart. This seminar will specifically focus on the crucial aspect of salmon aroma, a pivotal factor in achieving a high-quality fish alternative. Attendees can expect an in-depth exploration of the molecular composition of salmon, an examination of the primary challenges in the development process, and insights into future perspectives aimed at successfully mimicking the aroma of fish.

Meet the speaker

Dr. Sirli Rosenvald

CSO OF FOOD RESEARCH AT TFTAK
CO-FOUNDER AND CEO AT FUNKI FOODS

Dr. Rosenvald is a highly experienced scientist and executive in the alternative protein space. She has a Ph.D. in food technologies specializing in the molecules behind the taste and aroma of food. For the last ten years, she has been running multiple research projects and leading research teams in TFTAK. In recent years she has been focusing on protein research and meat alternative developments helping to develop and commercialize multiple alternative protein products. Her team has been granted two GFI research grants and is currently participating as a finalist in the XPrize Feed the Next Billion competition. Sirli is also co-founder and CEO of FUNKI. FUNKI provides tasty and healthy high-protein food products from mycoprotein to diversify people’s everyday food choices and nudge their consumption habits towards more sustainable baths. As a flavor scientist, she is passionate about bringing to the market sustainable products that people love for their good taste.