18 Oct 2023 --- Mouthfeel, associated with the Japanese term “kokumi,” is often held at par with consumers’ flavor expectations when setting the bar for delicious food experiences. Product development in this space this year has advanced with functional enzymes and new texturizing proteins.

Even in the realm of what is considered “texture,” taste remains at the forefront, as flavor-enhancing solutions made from a vegetable protein extract have also been found to build on extra dimensions to the sensation.

Food Ingredients First speaks to several suppliers about the recent advancements in product development catering to elevated mouthfeel.

“Different countries certainly find certain textures more acceptable than others. For example, jelly-type textures are more accepted in Asian countries. I personally have tried a few of these different gelatinous type candies, and the texture was different,” chef Dylan Morton, culinary development specialist at Foodology by Univar Solutions, tells us.

“Figuring out how to formulate the same mouthfeel in low-sugar beverages and food items as in a full-sugar counterpart is an interesting innovation challenge that many companies are trying to solve. Even minor additions of certain functional ingredients can change how a food or beverage is perceived on the tongue,” he notes

“Consumers are always interested in trying new things — whether it’s a new crunchy snack or soft chewy candy. You’ll see that a lot of companies are developing products with multiple mouthfeel sensations in one product, such as sweet tart chewy fusions. These have a candy shell, crunchy bits and a soft chewy center.”

Enzymes for mouthfeel
Morton highlights that Foodology by Univar Solutions has developed a variety of functional enzymes tailored to elevate mouthfeel and texture.

“We are working closely with our suppliers to find new solutions, such as improving the mouthfeel of plant-based cream cheese by utilizing enzymes. They help hydrolyze proteins in order to create a smoother texture and more appealing mouthfeel.”

Foodology’s enzymes target a variety of food categories to help improve the texture and mouthfeel, as each enzyme has a unique functionality. “The range of baking enzymes can support customers in producing new products that appeal to on-the-go consumers who want it all — ease, convenience, healthier-for-you and great taste,” adds Morton.

“When reformulating for texture, we understand how to turn an innovative dish into a commercial recipe or conceptualizing, developing and launching a product line. Our test global kitchens are at the forefront of any new market trends.”

Production for Foodology’s range of enzyme solutions happens primarily within large fermentation tanks, which allows for an output of large quantities to meet demand. “Being able to scale up production of enzymes is crucial for companies that produce foods at a large scale,” notes Morton.

Expanded plant-based hydrocolloids toolkit
With the acquisition of the Netherlands-based Meatless last year, Beneo is now supplying textured plant-based ingredients derived from a wide range of raw materials, such as rice, fava beans, wheat, pea and quinoa. 

“Meatless’ unique technology is based on hydrocolloids and is all about easy-to-use texturates, available in frozen and dehydrated versions for meat and fish alternatives. The frozen texturates can simply be added to frozen recipes and the dehydrated formats offer good water holding capacity and are heat stable,” details Bianca Lefevere, functional proteins product manager at Beneo.

“Meatless ingredients can be used in a wide variety of meat and fish alternative applications including hybrid and vegan burgers, vegan nuggets and spreads, plant-based chicken, fish and minced meat alternatives, pizza toppings and ready meals.”

Lefevere adds that Meatless’ DRF (dehydrated rice flakes), in particular, are one of the few solutions that mimic the white color in fish “very authentically” and can be used in vegan or hybrid fish applications, or as emulsions or fat replacers in meat applications.

“As well as being used to develop fully plant-based alternatives, food producers are also looking to use Meatless ingredients for other benefits,” she highlights. “These include using a percentage of the plant-based protein to deliver functional and cost benefits.”

“For example, when 15% of the meat in a burger is replaced with Meatless textured rice flakes, the yield of the burger improves. This makes it bigger in size and juicier compared to the 100% meat burger. Also, costs are reduced by 6% for the manufacturer.”

Among other offerings, Meatless has Chicken Chunks, which are the first semi-finished products in the Beneo portfolio and are made with main ingredients such as mycoprotein and pea protein. 

“These are combined with flavoring, delivering an authentic fibrous chicken-like structure, a juicy mouthfeel, an irregular shape by design and recipe versatility,” says Lefevere.

Crossing taste and texture

“Mouthfeel” is not only a matter of texture, but also a complex feeling made of fattiness, juiciness, roundness and salivation — sensations linked to umami — Florence Hanot, senior flavorist at Sensient, tells us. “The idea is to provide an ingredient that will restore the craveability of light food.”

“Our latest NPD in mouthfeel is a vegetable protein extract called Nacre which is a clean label, low salt and high protein flavoring solution manufactured in a sustainable manner. It is a versatile product of neutral taste profile with high umami boosting properties while also delivering a pleasant lasting taste.”

Sensient uses Nacre internally as a building block to develop ranges of flavoring solutions and seasonings supporting mouthfeel and umami. This includes vegan meat flavors and salt-reduced seasonings.

“Nacre is the result of an R&D program at Sensient over several years, which is still ongoing,” Hanot highlights. “The development started following our understanding of the market and consumer behaviors and expectations.”

Sensient has conducted numerous sensory tests with trained panels to characterize the umami and long-lasting effects of Nacre. 

“It has been assessed in comparison with other commercially available umami solutions — such as yeast extracts, hydrolyzed vegetable proteins, monosodium glutamate and mushroom extracts — in a diversity of applications,” says Hanot.

Nacre has shown good capabilities in salt modulation and as a taste booster overall. “Its light color and high solubility make it easy to use in a wide range of savory applications, running from plant-based meat to snacks, sauces, soups, bouillon, processed meat and bakery,” Hanot highlights.

Nacre and its derivatives benefit from a “natural flavoring” declaration.

“Thanks to its physical characteristics and its neutral taste profile in comparison to other commercially available umami solutions, Nacre can also be a relevant product for sweet applications,” says Phillippa Holford, master flavorist of sweet and beverage at Sensient.

“Customers are indeed facing mouthfeel & taste quality loss situations when reformulating for nutritional improvement — such as for sugar reduction, fat reduction and low-alcohol applications — or economical reasons. Through our investigations, we have confirmed a very conclusive effect of Nacre to support those goals in a cost-effective manner while maintaining end product quality.”

By Benjamin Ferrer