Seaweed-Derived Flavor Solution for Plant-Based Meat by Symrise

The Challenge of Meat-Like Flavors

As consumers transition to vegetarian, vegan, or flexitarian diets for ethical, environmental, or health reasons, the demand for meat alternatives has surged. Despite advancements in plant-based proteins, creating an authentic meat-like taste remains a hurdle. Meat's flavor profile is a complex interplay of "meaty," "brothy," "roasted," and "umami" notes, alongside essential sensory elements like juiciness and mouthfeel. Existing solutions often introduce off-notes such as "fishy," "earthy," or "bitter," detracting from the overall experience.

Symrise’s Innovation

Symrise's new patent application addresses these issues by introducing a sophisticated flavor composition derived from seaweed concentrates. The patented blend combines specific aromatic compounds and fatty acids that emulate the taste and sensory profile of meat. Key components include:

• Aromatic Compounds:

  • 2-methylbutyraldehyde

  • 5-methylfurfural

  • Furfural

  • 2(E)-decenal

  • Isobutyraldehyde

• Fatty Acids:

  • Myristic acid

  • Palmitic acid

  • Lauric acid (optional)

  • Oleic acid (optional)

These elements are carefully balanced to ensure a robust, authentic meat-like taste while minimizing undesirable off-notes like "green" or "kombu" (seaweed-like).

How It Works

The process involves:

1. Seaweed Concentrate Creation: Seaweed is combined with water and heated at specific temperatures (100-140°C) to extract flavor-rich compounds.

2. Flavor Enhancement: Additional ingredients such as natural sugars (e.g., agave syrup or fruit concentrates) are introduced to fine-tune the taste.

3. Precise Composition: The final blend achieves the ideal proportion of aromatic compounds and fatty acids to deliver a complete sensory experience.

Benefits for the Food Industry

This flavor composition is versatile and can be used in a range of applications, from plant-based burgers to soups and sauces. Key advantages include:

• Enhanced Authenticity: Achieves a realistic meat-like flavor profile.

• Cleaner Taste: Reduces off-notes common in other plant-based flavorings.

• Sustainability: Utilizes natural, seaweed-derived ingredients, aligning with consumer demand for eco-friendly options.

By addressing both taste and sustainability, the patent sets the stage for more enjoyable and accessible plant-based dining experiences.