The Science of Alt Protein: Crafting aroma authenticity in plant-based salmon
Event speaker:
Dr. Sirli Rosenvald
CSO of Food Research at TFTAK
Co-founder and CEO at Funki Foods
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.
Upcoming events
View all events
How alternative protein companies can work with the U.S. National Laboratories
Join us to learn ways alternative protein companies can work with the U.S. National Laboratories.
High-Impact Giving Strategies for Reducing Biodiversity Loss
GFI joins Giving Green to discuss how strategic philanthropy can help address biodiversity loss.
Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost, Efficiency, and De-Risking Bioprocessing
From modular systems to shared infrastructure, the future of bioprocessing is getting real. Join GFI’s Amanda Hildebrand at Future Food-Tech San Francisco as she moderates a dynamic breakout session on…
Bruce Friedrich at Politics & Prose
Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food—and Our Future – with Nicolás Rivero.
Bruce Friedrich at Johns Hopkins University: Meat — a homecoming conversation
Event description Co-hosted with the Center for a Livable Future (based at the Johns Hopkins Bloomberg School of Public Health), this event is a chance to connect the dots between…
Alternative Protein Symposium: Bridging Science and Society
Join Bruce Friedrich and our Alt Protein Project leaders from NC State, Duke University, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society.
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
