"Plant-based protein continues to go mainstream, as many consumers recognize that less meat in their diet is good for them and for the planet," said Emmanuel Butstraen, President of Firmenich Flavors.

“As alternative proteins often disappoint in terms of taste and mouthfeel, our “Smart Protein” solutions are designed to enrich the total eating experience, addressing all product development needs, from great taste and aroma to nutrition and functionality.”

Building on years of research and collaboration with experts, Firmenich’s new portfolio is said to address the key challenges associated with plant-based proteins, from off notes and bitterness to perceived dryness and overall desirability. In Savoury, Firmenich says that its expertise in taste modulation and delivery technologies offers the fatty succulence and juiciness typical of meat proteins, which are generally missing in their plant-based equivalents. As a result, Firmenich claims it has achieved remarkable success in a wide range of applications, from classical meat analogues such as vegetarian burgers and sausages to vegan cheeses and seafood alternatives.

Extending this innovation to sweet goods and beverages, Firmenich combines a range of proprietary technologies to address the challenges of texture control, flavour release and minimize ingredient interactions during processing. Today, the company’s experts are said to have tailored solutions to address bitterness, grittiness and lack of creaminess in plant-based protein yogurts, beverages and fortified bars.

This launch of the ‘Smart Protein’ capabilities follows a number of recent acquisitions, including Campus, an innovator in natural functional ingredients.

“Campus brings an exciting dimension to our Smart Proteins expertise,” said Mark Bailey, Vice President of Global Business Development. “By combining our capabilities, we are setting ourselves up to offer the most comprehensive range of flavour and functional ingredient solutions for protein applications, cutting across animal and plant-based products.”

Firmenich notes that it is committed to leading the conversation on making affordable, delicious, healthy and sustainable protein options available for all. In 2017, the group opened its dedicated Culinary Center of Excellence for Smart Proteins in Vienna as well as hosting its first conference on alternative and sustainable proteins in Geneva.