Alternative plant-based seafood flavors
2022 – 2024
Dr. Frank and his team are working to create more desirable plant-based seafood flavors. They will apply natural flavor chemistry pathways knowledge and sensory techniques to identify the most suitable flavor precursors for a range of plant-based seafood products.
Production platform: Plant-Based
Technology sector: Ingredient optimization, Target molecule selection
Project aims
Dr. Frank and his team are working to create more desirable plant-based seafood flavors. They will do this through applying deep knowledge of natural flavor chemistry pathways and sensory techniques to identify the most suitable flavor precursors for use in a range of plant-based seafood products.
Spotlight on research: Explore the poster presentation from the 2023 Good Food Conference
Principal researchers
Dr. Damian Frank
Head of Flavor and Product Design, All G Foods
Dr. Frank has extensive experience in food and flavor chemistry, meat quality and sensory research as well as plant-based product development. His team has developed commercially successful plant-based products from beef burgers to bacon. His interests include the role of fat in making food taste amazing and discovering new ways of making plant-based products more exciting and rewarding for consumers
Research Grants program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.