{"id":34833,"date":"2021-05-27T09:32:34","date_gmt":"2021-05-27T13:32:34","guid":{"rendered":"https:\/\/biospringer.com\/?p=34833"},"modified":"2022-03-25T05:16:28","modified_gmt":"2022-03-25T09:16:28","slug":"the-twist-to-flavorful-meat-analogues-2","status":"publish","type":"post","link":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/","title":{"rendered":"How to twist to a flavorful meat analogue?"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_single_image image=”34834″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34838″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34842″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”35842″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34850″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34854″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34858″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34862″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34866″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34870″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34874″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34878″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34882″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34886″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34890″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34894″ img_size=”full” alignment=”center” qode_css_animation=””][vc_single_image image=”34898″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” qode_css_animation=”” link=”https:\/\/biospringer.com\/en\/contact\/”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

Improving the taste of your meat analogue<\/h4>\n

The global meat analogues market is projected to grow at a CAGR of 7.9% in the coming years.[1] Consumers, strongly driven by health and environmental concerns, have high expectations and strict requirements for these meat alternatives. Thus, the task of food formulators is to develop meat analogues that taste<\/a>, smell, cook, and feel like meat. In other words, the product should be appealing throughout the consumer’s full experience. So every step is important, from cooking to the moment the consumer takes the first bite. However, ingredients can be both source of the flavor problem as well as the solution. At Biospringer, we help tackle this challenge with natural origin ingredients: yeast extract<\/a> and yeast ingredients.<\/p>\n

Tackle the clean label challenge with natural ingredients<\/h4>\n

To choose the right ingredients is a major challenge in crafting meat analogues. Firstly, the ingredient needs to be natural, clean label and vegan friendly. Then, it must contribute to authentic meat taste, and if possible, mask off-notes. Therefore, the manufacturers\u2019 major challenge is to meet consumer expectations. At Biospringer, we work alongside the alternative meat sector. We find the best yeast ingredients. Our objective is to recreate a meat taste profile, mask off-notes<\/a> and reduce salt<\/a>, sugar<\/a>, or fat<\/a>. Yeast extract is a single ingredient that solves multiple issues. Moreover, it is a clean and short label ingredient.<\/p>\n

Why yeast extract is a great ingredient?<\/h4>\n

Yeast extract is a vegan ingredient produced by fermentation. This process is well-known and environmentally friendly. It is important, as 65% of global consumers say their food choices depend on how trustworthy or minimally processed it is.[2] In fact, there is a wide range of yeast extracts, each with its own characteristics. Indeed, some add unique nuances to the taste<\/a> of food, while others add umami<\/a> or specific meaty notes. Our Culinary Centers<\/a> can help guide you to the most effective yeast extract for your meat analogue formulation.<\/p>\n

Biospringer Culinary Centers: the partner for success<\/h4>\n

The Biospringer Culinary Centers\u2019<\/a> network is present in five locations: USA, China, Singapore, Brazil and France. Culinary Centers were created to support our customers\u00a0<\/strong>with formulation of food and beverages using yeast extract. In short, our teams provide customized<\/strong> solutions<\/strong> and recommendations<\/strong> based on their expertise in food formulation and yeast extract.\u00a0<\/strong> Meanwhile, they develop example formulas. <\/strong>Their objective is also to demonstrate the benefits of our natural ingredients in a wide range of food applications<\/a>.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_column_text]<\/p>\n

Share your formulation challenge with our teams and let\u2019s partner together<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent”]Contact us<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

[1] Global Meat Substitutes Market – Growth, Trends, and Forecast (2020 to 2025)
\n[2] GlobeNewsWire<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Consumers, strongly driven by health and environmental concerns, have high expectations and strict requirements for meat alternatives.<\/p>\n","protected":false},"author":1,"featured_media":34959,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-34833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salt-reduction"],"acf":[],"yoast_head":"\nDiscover the twist to flavorful meat analogues with natural ingredients<\/title>\n<meta name=\"description\" content=\"Meat analogues need to taste, smell, cook, and feel like meat. A challenge that we help to take up with the natural origin ingredients\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to twist to a flavorful meat analogue?\" \/>\n<meta property=\"og:description\" content=\"Meat analogues need to taste, smell, cook, and feel like meat. A challenge that we help to take up with the natural origin ingredients\" \/>\n<meta property=\"og:url\" content=\"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Biospringer\" \/>\n<meta property=\"article:published_time\" content=\"2021-05-27T13:32:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-25T09:16:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/04\/meat-analogues.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"653\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"olivier@ovm-communication.fr\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"olivier@ovm-communication.fr\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/\"},\"author\":{\"name\":\"olivier@ovm-communication.fr\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#\\\/schema\\\/person\\\/4cbb28c499a393858e239c57496eccf9\"},\"headline\":\"How to twist to a flavorful meat analogue?\",\"datePublished\":\"2021-05-27T13:32:34+00:00\",\"dateModified\":\"2022-03-25T09:16:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/\"},\"wordCount\":836,\"publisher\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/biospringer.com\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/meat-analogues.jpg\",\"articleSection\":[\"salt reduction\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/\",\"url\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/\",\"name\":\"Discover the twist to flavorful meat analogues with natural ingredients\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/biospringer.com\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/meat-analogues.jpg\",\"datePublished\":\"2021-05-27T13:32:34+00:00\",\"dateModified\":\"2022-03-25T09:16:28+00:00\",\"description\":\"Meat analogues need to taste, smell, cook, and feel like meat. A challenge that we help to take up with the natural origin ingredients\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/#primaryimage\",\"url\":\"https:\\\/\\\/biospringer.com\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/meat-analogues.jpg\",\"contentUrl\":\"https:\\\/\\\/biospringer.com\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/meat-analogues.jpg\",\"width\":1080,\"height\":653,\"caption\":\"meat analogues\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/the-twist-to-flavorful-meat-analogues-2\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/biospringer.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"How to twist to a flavorful meat analogue?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/biospringer.com\\\/en\\\/\",\"name\":\"Biospringer\",\"description\":\"Global yeast extract producer\",\"publisher\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/biospringer.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#organization\",\"name\":\"Biospringer by Lesaffre\",\"url\":\"https:\\\/\\\/biospringer.com\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/biospringer.com\\\/wp-content\\\/uploads\\\/2019\\\/06\\\/logo-Biospringer.png\",\"contentUrl\":\"https:\\\/\\\/biospringer.com\\\/wp-content\\\/uploads\\\/2019\\\/06\\\/logo-Biospringer.png\",\"width\":400,\"height\":100,\"caption\":\"Biospringer by Lesaffre\"},\"image\":{\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/fr.linkedin.com\\\/company\\\/biospringer\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCIwlo39VHSwHryOBeg3w-rw\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/#\\\/schema\\\/person\\\/4cbb28c499a393858e239c57496eccf9\",\"name\":\"olivier@ovm-communication.fr\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Discover the twist to flavorful meat analogues with natural ingredients","description":"Meat analogues need to taste, smell, cook, and feel like meat. A challenge that we help to take up with the natural origin ingredients","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/","og_locale":"en_US","og_type":"article","og_title":"How to twist to a flavorful meat analogue?","og_description":"Meat analogues need to taste, smell, cook, and feel like meat. A challenge that we help to take up with the natural origin ingredients","og_url":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/","og_site_name":"Biospringer","article_published_time":"2021-05-27T13:32:34+00:00","article_modified_time":"2022-03-25T09:16:28+00:00","og_image":[{"width":1080,"height":653,"url":"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/04\/meat-analogues.jpg","type":"image\/jpeg"}],"author":"olivier@ovm-communication.fr","twitter_card":"summary_large_image","twitter_misc":{"Written by":"olivier@ovm-communication.fr","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/#article","isPartOf":{"@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/"},"author":{"name":"olivier@ovm-communication.fr","@id":"https:\/\/biospringer.com\/en\/#\/schema\/person\/4cbb28c499a393858e239c57496eccf9"},"headline":"How to twist to a flavorful meat analogue?","datePublished":"2021-05-27T13:32:34+00:00","dateModified":"2022-03-25T09:16:28+00:00","mainEntityOfPage":{"@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/"},"wordCount":836,"publisher":{"@id":"https:\/\/biospringer.com\/en\/#organization"},"image":{"@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/#primaryimage"},"thumbnailUrl":"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/04\/meat-analogues.jpg","articleSection":["salt reduction"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/","url":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/","name":"Discover the twist to flavorful meat analogues with natural ingredients","isPartOf":{"@id":"https:\/\/biospringer.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/#primaryimage"},"image":{"@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/#primaryimage"},"thumbnailUrl":"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/04\/meat-analogues.jpg","datePublished":"2021-05-27T13:32:34+00:00","dateModified":"2022-03-25T09:16:28+00:00","description":"Meat analogues need to taste, smell, cook, and feel like meat. A challenge that we help to take up with the natural origin ingredients","breadcrumb":{"@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/#primaryimage","url":"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/04\/meat-analogues.jpg","contentUrl":"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/04\/meat-analogues.jpg","width":1080,"height":653,"caption":"meat analogues"},{"@type":"BreadcrumbList","@id":"https:\/\/biospringer.com\/en\/the-twist-to-flavorful-meat-analogues-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/biospringer.com\/en\/"},{"@type":"ListItem","position":2,"name":"How to twist to a flavorful meat analogue?"}]},{"@type":"WebSite","@id":"https:\/\/biospringer.com\/en\/#website","url":"https:\/\/biospringer.com\/en\/","name":"Biospringer","description":"Global yeast extract producer","publisher":{"@id":"https:\/\/biospringer.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/biospringer.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/biospringer.com\/en\/#organization","name":"Biospringer by Lesaffre","url":"https:\/\/biospringer.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/biospringer.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/biospringer.com\/wp-content\/uploads\/2019\/06\/logo-Biospringer.png","contentUrl":"https:\/\/biospringer.com\/wp-content\/uploads\/2019\/06\/logo-Biospringer.png","width":400,"height":100,"caption":"Biospringer by Lesaffre"},"image":{"@id":"https:\/\/biospringer.com\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/fr.linkedin.com\/company\/biospringer","https:\/\/www.youtube.com\/channel\/UCIwlo39VHSwHryOBeg3w-rw"]},{"@type":"Person","@id":"https:\/\/biospringer.com\/en\/#\/schema\/person\/4cbb28c499a393858e239c57496eccf9","name":"olivier@ovm-communication.fr"}]}},"_links":{"self":[{"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/posts\/34833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/comments?post=34833"}],"version-history":[{"count":0,"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/posts\/34833\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/media\/34959"}],"wp:attachment":[{"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/media?parent=34833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/categories?post=34833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biospringer.com\/en\/wp-json\/wp\/v2\/tags?post=34833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}