Firmenich Launches Solution for Meat-Like Aromas in Plant-Based Meat

Dynarome TR is the newest addition to its SmartProteins technology portfolio.
Dynarome TR is the newest addition to its SmartProteins technology portfolio.

Firmenich has launched Dynarome TR, the latest addition to its SmartProteins technology portfolio, designed to deliver a natural and authentic cooking aroma for meat analogs across several plant-based food formats.

Related: Firmenich Unveils Solution for Meat-Like Flavor in Plant-Based Foods

Dynarome TR allows tailored flavor release at elevated temperatures by customizing the composition of its lipid phase.

Antje Ratz, Firmenich vice president SmartProteins Meat Analog Program, said, “With the BBQ season soon upon us in much of the world, we expect that wonderful smell generated by a favorite meat on a hot grill. However, we found that the simple formula of protein plus fat plus heat, equaling a nice, appetizing aroma, often does not work for meat alternatives. Instead, sometimes plant-based products may produce a strong smell even in their raw state or, in some instances, can release unpleasant off-notes. Firmenich has developed a proprietary solution which releases a pleasing aroma upon heat at exactly the point consumers would expect it, making for a more authentic meat-like cooking experience in plant-based proteins.”

Jian Zhang, senior scientist, materials science R&D at Firmenich, said, “Animal fat plays an important role in flavor generation, tending to melt over a slowly rising temperature range. That is difficult to reproduce with plant-based fats alone. This new system has less aroma when meat analogues are chilled and during the early low temperature phase of the cooking. It then releases an enticing cooked aroma during the later stage of cooking and upon eating.”

Iain Beck, Firmenich vice president, delivery systems, said, “At Firmenich, we have a very strong legacy in flavor encapsulation with a highly comprehensive set of technologies across all food and beverage applications. It was intuitive to apply this know-how to meat analogues as well. Natural flavor encapsulation proves a very effective method to prevent binding into the protein base, thereby securing flavor integrity and allowing consumers to enjoy the full aroma experience.” 

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