May 21 – Track VII:
Dairy-Free: The Taste & Texture Challenge

Track VII: Dairy-Free: The Taste & Texture Challenge

Key areas for new research to make better dairy-free products are related to:

Advanced analytical (e.g. understanding the volatile and non-volatile components providing off notes in the different protein alternatives and its combinations. Apply advanced analytical tools (like GC-MS, GCO, 2D LC/MS-QTOF, SPME …), analysis of alternative protein & lipid oxidation, enzyme remaining activity like lipo-oxygenase, and understanding the potential binding (covalent or non-covalent) of the added flavors and the alternative protein matrixes (flavor-protein interactions)
Flavor creation (e.g. the use of enzymatic treatment to generate flavor during processing, development of clean label masking solutions considering natural flavor, extracts, infusions, peptides obtained by protein fermentation. Regulatory competences EU, US, Codex for labeling, development of milk fat like flavors providing the buttery, creamy taste and smell expected by consumers, development of plant-based flavors emulating the flavor coming from ripening cheese (including melting) or butter (including frying)
Flavor technology (e.g. understanding the value of co-processing between flavors and ingredients to enhance value of the dairy free products, understanding the potential value of flavor encapsulation and delivery systems
Sensory science (e.g. consumer sensory evaluation for likeability and hedonic evaluation, developing and applying the appropriate sensory descriptors and methodologies to confirm in vivo via trained sensory panel the overall achievement of the target desirable taste
Ingredient development (e.g. developing new ingredient processing technologies to improve plant protein functionality with a better solubility, gelling etc. development of affordable new processing technologies, development of new food processing technologies to improve plant-based foods sensorics (bioprocessing, fermentation, enzymes, germination, etc)