Meaty taste = mushrooms + alliums

Project aims

This project aims to solve the flavor problem with plant-based meat: the lack of authentic meat-like aroma and savory taste. The research team will use an eco-friendly mushroom-mediated fermentation method to develop natural flavorings from allium vegetables. The controlled process yields two types of natural flavorings: natural meat-like flavoring and biomass (mycelia)-based umami/kokumi-rich flavoring. They will add these new flavorings to common plant-based meat patties (made from soy and pea protein) to achieve two key improvements:

• Removing bad flavors, by eliminating the unpleasant “beany” or “green” off-aroma often found in these products. 
• Adding expected flavors, through giving the patties a savory, meat-like aroma and taste.

To ensure quality and acceptance, the researchers will use detailed testing (molecular and sensory analysis) to guarantee the flavorings are stable in the final product. They will also test consumer acceptance and preference in both European and Chinese markets to ensure widespread success.

In short, the team aims to innovate a circular, sustainable submerged fermentation using mushrooms and alliums to create natural flavor ingredients that will make plant-based meats more delicious and appealing to everyone.