Especially when it comes to plant-based diets, consumer food trends are constantly redefining what we put on our plates. Biospringer by Lesaffre focuses on the major challenges in food taste and health. We offer our food and beverage customers a wide range of solutions designed to modulate the taste and organoleptic properties of products. What's more, ingredients derived from yeast fermentation offer brands the opportunity to meet the demands of an increasingly ethical and health-conscious consumer base.
Jatin Sharma, Global Head of Customer Innovation at Biospringer by Lesaffrecourtesy of Biospringer by Lesaffre
Perfumer & Flavorist+ (P&F+) caught up with Jatin Sharma, Global Head of Customer Innovation at Biospringer by Lesaffre to discuss how fermentation-based solutions can hit the mark with flavorists, especially in the field of alt-protein innovation.
P&F+: For plant-based alternatives such as meat substitutes or cheese analogs, what are some of the common challenges?
Jatin Sharma [JS]: Biospringer by Lesaffre has long been recognized as a key player in flavor solutions, working with flavor houses to develop innovative solutions based on natural fermented ingredients. Looking at consumer and market insights, all indicators show that plant-based food and beverage launches are on the rise, although some segments are more innovative than others: + 18% CAGR from July 2019 to June 2024 according to Innova Market Insights. Innovation in this sector remains strongest in Europe, followed by the U.S./Canada and Asia, and the dairy category has been the most dynamic in terms of NPD in recent months. All consumer research in recent years has shown that taste is one of the primary reasons for both repeat consumption and initial resistance to plant-based foods and beverages, especially for flexitarian diets. Flavor houses are part of this dynamic and face new challenges in flavor creation: a short list of ingredients that are clean-label, sustainable, cost-effective, powerful in mimicking traditional flavors, and easy to integrate into their formulation processes. They know the potential of our yeast-based ingredients, and we are constantly innovating to develop products that are in line with our customers' needs.
P&F+: What kind of solution have you developed in the recent past?
JS: We have a very broad portfolio of products from Springer ® Reveal to Springer Proteissimo®, and our customers are spoilt for choice when it comes to finding the right solution to their formulation challenges: revealing an aromatic profile, adding umami or kokumi, creating specific notes, enriching the nutritional profile, masking or blocking undesirable notes or triggering the reaction for the development of meaty or cheesy flavors. First, we're innovating how we support our flavorists' customers by listening to them, understanding their needs, and their pain points, and helping them identify the right solutions. Customer needs are at the center of our innovation and that is how we've developed our latest solutions. Our Springer® Precursor range is a perfect example. Our latest inclusion, Springer® Precursor 401, uses the Maillard reaction as a source of meat flavor. It was designed with our Flavorist customer needs in mind, and since it's been launched, we've received some great feedback. This type of solution can even be used directly by food producers, but under very specific conditions, since the Maillard reaction is the key to obtaining the desired aromatic notes. We are also pursuing the development of masking solutions with our Springer® Mask range, which has been scientifically proven to block unwanted tastes such as bitterness and mask many other off-notes. The integration of these new solutions in desired applications requires a high level of technical expertise. Our global network of research and development, sensory and culinary experts remain available to support and answer our customer needs and help them throughout the adoption process.
P&F+: How do you focus your innovation efforts to make sure that you are as close as possible to the expectations of the flavor houses?
JS: With Lesaffre, Biospringer has a long history of expertise in fermentation and yeast extracts. We benefit from the strength of a global group that specializes in different market segments and applications. At the same time, we are members of expert networks in various fields. In the plant-based segment, for example, we're a member of the Bridge2food network and recently joined the Nizo consortium to improve the taste and texture of plant-based foods. In order to remain at the center of customer-driven innovation, we are also working with startups and have an R&D program with universities. All in all, Biospringer by Lesaffre works with all the players in the plant-based value chain. This is the key to identifying issues and guiding our innovation approach in the short and long term.
All consumer research in recent years has shown that taste is one of the primary reasons for both repeat consumption and initial resistance to plant-based foods and beverages, especially for flexitarian diets.Adobe Stock
P&F+: If we look three years ahead, what innovation would Biospringer by Lesaffre offer the market?
JS: Biospringer by Lesaffre is already undergoing a revolution with the integration of DSM. Making this merger a success is a major challenge not only for us but also for our customers. If I were to look forward three years, I would imagine increasingly effective- taste, texture, nutrition, flavor and sustainable solutions to support the transition to a diet based on less animal protein. As a business unit of Lesaffre, we're part of a more virtuous food system for the next generation. There's still a lot of work to be done. Fermentation-based ingredients have yet to reveal their full potential, and not just in terms of taste.
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