Plant-based protein remains one of the biggest challenges in meat alternatives, yet the sector is booming and ripe with NPD. International Flavors and Fragrances (IFF), a creator of taste, scent and nutrition for consumer products, is investing extensively to support manufacturers with these product challenges. The company is also advancing its reach with Tastepoint by IFF, to tap into the market demands for vanilla, organic and savory trends.

“A good sensory profile is critical in any plant-based product,” Adam Janczuk, Global Innovation Program Director at IFF, tells FoodIngredientsFirst. “Great taste will make plant-based food not only more acceptable, enjoyable and believable, but it will also attract consumers to repeat purchase and consider buying other products in the assortment.”

Developing believable plant-based products, satisfying eating cues and touching sensations that consumers expect are vital elements to a solid understanding of what drives consumers to these products. IFF’s portfolio of tools compensate for these market gaps and reconstruct those experiences, which Janczuk flags as “the key to success.” 

Moreover, creating an excellent fibrous meat texture using plant-based protein remains one of the biggest challenges in meat alternatives. “Finding the right balance between bite, juiciness, lubricity, chew, pull and stretch remains elusive,” Janczuk maintains. 

“Alternative meat is still the hero and will continue to evolve,” he continues. “With beverages, we have seen a shift from the traditional [soy, almond, coconut] to peas and oats. While these areas continue to offer opportunity as the applications evolve, we believe that plant-based cheese, seafood and yogurt applications present lucrative commercial opportunities,” Janczuk explains. 

He also stresses the strong trend to find alternative sources with high nutritional value and are less dependent on traditional agriculture methods. “This is why soy and pea will continue to dominate the market for years to come, mostly driven by ease of access, price and continued improvements in taste,” he reveals. 

“We’ve seen significant activity in areas such as fungal fermentation, cellular agriculture and aquaculture. Each pathway offers its own unique set of benefits in terms of sustainability, taste and texture,” states Janczuk. 

Commenting on the emergent flavors in plant-based, he pinpoints a growing interest in bacon, seafood, and Asian-type flavors such as teriyaki, wasabi and curry.  

“Beef and tallow flavors are the major category of interest right now,” Janczuk adds. 

With regards to plant-based beverages and yogurts, traditional flavors continue to remain popular, he says. “Flavors such as berries, fruits, vanilla and sweet browns [such as caramel and chocolate] are usually the most requested.”

In May, IFF and DuPont Nutrition & Biosciences (N&B) jointly announced a new operating model as well as its “purpose and vision” for the intended combined company. Flagging the potential of IFF and N&B to “shape the future” of the F&B industry, Andreas Fibig, IFF Chairman and CEO, at the time said “a leadership team, executive committee and operating philosophy has been identified.” 

And in March, Evolva entered a collaboration agreement with IFF, to further develop and expand commercialization of vanillin. Under the agreement, IFF will be able to expand the commercialization of its vanillin products and Evolva will be responsible to further develop vanillin.