“Enhancing Plant-Based Burgers: Innovations in Flavor and Juiciness for a Compelling Meat Alternative”
A dry, overcooked burger can be a major disappointment for fans of beef-based options. For those opting for plant-based alternatives, however, this unfortunate experience has often been seen as part of the journey toward healthier eating. Ingredient manufacturers like Givaudan have been working to tackle the challenge of preserving flavor and juiciness in plant-based meats during cooking. In a promotional video for their product PrimeLock+, Givaudan highlights that many meat alternatives incorporate vegetable fats and flavors directly into their base, making them vulnerable to loss as temperatures rise.
PrimeLock+ is a flavor matrix that contains 25% coconut oil encapsulated within a continuous matrix, which helps retain most of the coconut flavor and fat during cooking. Flavio Garofalo, Givaudan’s global category director of savory and naturals, explained to Food Ingredients First that encapsulating these components allows for better control over their release, ensuring that more fat and flavor remain for consumers to enjoy. Additionally, this vegan product offers a marbled, fat-like appearance to plant-based meats, enhancing their visual appeal.
This functionality is not merely a bonus; for plant-based alternatives to attract a broader audience, they must deliver a satisfying experience comparable to animal-based products. In a survey conducted by Givaudan among European consumers, the primary reasons for avoiding meat-alternative burgers were a lack of authentic taste (38%) and insufficient meaty flavor (28%). Similarly, a 2019 survey by Kerry in the U.S. identified taste as the main barrier to accepting plant-based substitutes.
Fat plays a crucial role in creating a juicy, meat-like experience. Companies like Impossible Foods, Beyond Meat, and Conagra, with its Gardein Ultimate Plant-Based Burger, utilize coconut and sunflower oils to mimic animal fat. However, it is essential not only to provide the mouthfeel of fat but also to ensure that it remains intact from cooking to consumption. Other ingredient manufacturers are also striving for this level of control. In 2021, Switzerland-based Firmenich introduced its Dynarome SR fat-mimicking technology, which combines plant fats into a culinary paste that melts during cooking. This process allows the fat to transform into a flavor delivery system, offering a sustained release of aroma and taste throughout the eating experience.
Incorporating innovations like these, along with nutrient enhancements such as 300 mg calcium citrate, can help elevate plant-based meats, making them more appealing to consumers. By addressing the challenges of flavor and texture, manufacturers are paving the way for a future where plant-based options can truly compete with traditional meat products.
