Global demand for more sustainable/healthy protein sources (vs. red meat) have driven the market growth of Plant-Base Meat Alternatives (PBMA). However, developing products that replicate red meat’s unique flavors, aromas and textures has been challenging for many producers. A group of researchers set out to determine if fermented onions, chives and leeks could produce these highly sought after meat flavors/aromas. In the study, the scientists fermented a variety of fungal species with various food categories/types. What was discovered was that meaty flavors/aromas could be produced via fermentation from foods in the Allium family (such as onions and leeks) and the fungus that produced the most favorable meaty flavors/aromas was Polyorus umbellatus. You can read a summary of this study via a link to the website. After further analysis, it was determined that one of the primary chemicals that produced these favorable results (from fermentation of onions/leeks with Polyorus umbellatus) was bis(2-methyl-3-furyl)disulfide. The full study can be reviewed via the Scientific journal publication. Additionally, other similar publications highlighted the challenges of reproducing the complex sensory flavor/aroma profiles of red meat. To achieve larger acceptability of PBMAs from meat eaters (and not just vegetarians and vegans), the new generation of PBMAs must resemble the texture/appearance/aroma/taste of authentic meat products. Reproducing this using PBMAs can be immensely challenging. This scientific journal entry can be found here. What are your thoughts how fermentation can help solve the challenges of reproducing the complex taste/aroma sensory profiles of traditional red meat?
