Flavoring Meat Analogues Introduction

B.Sc. in Microbiology. University of Constantine, 1985 - 1989 Algeria M.Sc. in Biotechnology and Food Industry. Polytechnic Institute of Lorraine, ENSAIA, 1989-1990 Nancy, France Ph. D. in Biotechnology and Food Industry. Polytechnic Institute of Lorraine, ENSAIA, 1990-1994 Nancy, France

Post Doctoral Scientist – Nestle Research center, Lausanne, 1995 - 1998 Switzerland Project manager in Flavor science, Flavor and Bio-hydrolysates and Taste and aroma 1998-2007 departments, @ different Nestle PTC centers USA, Switzerland and German Culinary Application Group manager, Brand management, Nestle Pakistan Ltd. 2007-2015 Lahore, Pakistan Senior Flavor Specialist, Nestle Research center Solon, 2015-present OH, USA The Flow

Flavoring strategy

Challenges facing Flavoring Meat analogues Burgers, sandwiches & beyond…

Meat analogue Business heats up A glimpse of the meat analogue open RACE/WAR! Millions & billions of dollars at stake Food regulations heat up the meatless meat war The Stars joining the Buzz It is Growing faster … (e.g. US Market)

Plant Based Meats 2018

2% In fake meat, Corporate America finds real success: Morning Brief, Sep. 20, 2019

Who would drive the Meat analogue food service and or the retail in the next few years

Source: Plant based foods association (Nielsen US Retail Sales Data for Plant-Based Foods 2018) 2017 data: 52 weeks dollar sales ending August 2017 2018data : 52 weeks dollar sales ending June 2018 Meat Analogues improvement : 1.0, 2.0 … trend A new fast pace food business model Burgers are the most familiar and preferred format for meat plant-based offerings. But, the market has a variety of other products.

Coarse Ground meat Emulsified Meat analogues Loose fill analogues

Burgers Deli meats Taco fillings

Sausages Frankfurters Chili mixes

Butter & breaded Spreads Sloppy joes nuggets

Meat balls

Pizza toppings

Malav et al. Meat Analog: A Review. Critical Reviews in Food Science and Nutrition, 55:1241–1245 (2015) Main flavor challenges facing plant proteins wide usage

Technical challenges ❖ Lack of authentic meaty flavor in burgers/meat analogues (beefy, fatty-tallow, porky, chicken…) ❖ Unpleasant Flavor Profiles; Intrinsic Off Flavor • Aroma: beany, cereal like, cooked vegetable, green, hay , earthy… • Taste: bitterness • Mouthfeel: Astringency (perceived dryness)

❖ Flavor –protein interaction affecting the Binding & Release of flavors • Unbalanced flavor profile • Inconsistent flavor profile over shelf-life

Nutritional and Regulatory challenges ❖ Sodium, fat and vitamins restrictions and requirements ❖ Diverse natural flavor labeling : EU vs. US Approach to address these challenges 1 2 3 Understand Extend Understand Off- Flavor creation and of Flavor protein flavors application interaction • Volatiles Off flavors • Which flavors • Specific salt and • Non Volatiles off groups interact umami solutions flavors more • Specific masking • Process impacts • Reversible solutions interaction vs • Optimal flavor irreversible combinations Plant protein off flavors and their causes

Aldehydes, ketones, acids, pyrazines, sulfur (Green, beany, Aromas earthy, leafy, metallic, brothy, fatty….)

Saponines, isoflavones, phenolic compounds, Taste catechins, alkaloids (Bitter and metallic)

Saponines, Mouth isoflavones feel (Astringency/dryness, sandy)

13 Aromatic Flavor compounds are interacting by different mechanisms

Type of Types of Amino acids Molecular groups Reversibility Example of Interactions molecular engaging in of proteins flavors interactions flavor-protein involved interactions Chemical Interactions Covalent Linkages cysteine/cystine -S-S-, -SH, -NH2 Irreversible Aldehydes, Vanillin, sulfur containing flavors

Hydrophobic tyrosine, tryptophan, Interior hydrophobic Reversible Ketones, aldehydes, interactions phenylalanine, areas of proteins alcohols, esters proline, methionine, leucine, isoleucine, valine, alanine, glycine Physicochemical Hydrogen Bonds asparagine, -OH, -COOH, SH Reversible Aliphatic alcohols, interactions glutamine, threonine, lactones, volatiles serine, cysteine acids

Ionic Bonds aspartic acid, lysine, -NH2, -OH Reversible Volatile acids /electrostatic arginine, histidine, Hydrocarbons linkages/Van der glutamic acid Waals forces

Wang et al., 2016. Flavor and Fragrance Journal 32:92-191 Keshun Liu and Fu-Hung Hsien (2008). J. Agric. Food Chem. 2008, 56, 2681–2687 Multidisciplinary approach with flavor creation/ application, guided by sensory profiling and flavor analysis and validated by consumer liking

Flavor creation & application

Flavor performance assessment Taste solutions Mouthfeel solutions Consumer Liking validations Sensory assessment: Meaty character: Flavor reactions and precursors • Descriptive analysis • Comparative analysis Monadic pair analysis Flavor Tope note Liking scores Instrumental analysis • E-Tongue/E Nose • Gaz Chromatographs • PTR-MS Nadji Rekhif Senior Flavor Scientist NDC SOLON Phone : +1.440.715.1559 e-mail : [email protected]