AGROALNEXT Project: Obtaining ingredients to increase and improve the aroma and flavor of meat from alternative proteins for use in meat analogues
- Type Project
- Scope Autonómico
- Autonomous community Comunitat Valenciana
- Main source of financing NextGenerationEU
- Project website Web del Proyecto
Description
The project proposes the application of innovative treatments that combine enzymatic hydrolysis and fermentation of proteins of plant and insect origin through the production of amino acids and peptides through combined processes of enzymatic hydrolysis and fermentation that serve as a substrate for the generation of meat aromas and flavors.
Contextual description
Sustainable food development requires the creation of more efficient production and supply chains. Current trends in the food industry are geared towards developing healthier food products that maintain sensory characteristics and meet consumer expectations. Therefore, this project is closely linked to primary production and processing systems and will contribute to improving the sensory properties, primarily the aroma and flavor, of meat analogues. This will facilitate the transition from a meat-based diet to a healthier, plant-based diet with reduced consumption of protein derived from intensive animal farming.
Results
The combination of enzymatic hydrolysis and fermentation of vegetable and insect proteins has been developed to create ingredients that emulate the meat aroma in meat analogues, improving the sensory profile of vegan products and masking unwanted notes.
Contact information
- Coordinator/entity name: Mónica Flores Llovera
- Mailing address: Not available
- Email coordinator/entity: mflores@iata.csic.es
- Phone: Not available
Coordinators
- IATA-CSIC
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