Givaudan

Last updated January 31, 2026

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Non-animal protein flavor matrices: GivaudanRecent Research Landscape

Standard plant-based proteins lack the complex savory profiles of animal tissues, leading to poor consumer adoption. These innovations engineer specific chemical precursors that undergo controlled Maillard reactions to synthesize authentic meat-like volatile compounds.

What technical problems is Givaudan addressing in Non-animal protein flavor matrices?

Unpleasant sensory off-notes

(10)evidences

Plant-based proteins naturally contain bitter, beany, or astringent flavor profiles that deter consumer acceptance. Eliminating these sensory defects allows for a cleaner flavor profile without altering the nutritional matrix.

Unpalatable plant protein off-flavors

(5)evidences

Off-flavors and poor mouthfeel in plant-based proteins limit consumer acceptance. Addressing these sensory defects allows non-animal products to achieve parity with traditional animal-derived foods.