Flavor expression in non-animal derived protein-based foods
Projectleider(s):
Stacy Pyett | stacy.pyett@wur.nl
Samenvatting project
A shift towards a more plant-based diet is only achievable if alternative products meet consumer expectations. Meat and dairy alternatives have received criticism from consumers who perceive them to be lacking in sensory appeal. The objective of the project is to improve the sensory quality of meat and dairy alternatives by investigating flavor-protein interactions and release during consumption of the food products, bringing understanding on the impact of food formulation of these interactions.