{"id":40501,"date":"2023-08-25T03:13:46","date_gmt":"2023-08-25T07:13:46","guid":{"rendered":"https:\/\/biospringer.com\/?p=40501"},"modified":"2025-01-21T11:06:40","modified_gmt":"2025-01-21T16:06:40","slug":"biospringer-an-active-partner-in-the-plant-based-food-flavor-and-texture-consortium-led-by-nizo-food-research","status":"publish","type":"post","link":"https:\/\/biospringer.com\/en\/biospringer-an-active-partner-in-the-plant-based-food-flavor-and-texture-consortium-led-by-nizo-food-research\/","title":{"rendered":"Biospringer, an active partner in the plant-based food Flavor and Texture consortium led by NIZO food research"},"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” el_class=”noPadding” z_index=””][vc_column el_class=”noPadding”][vc_column_text el_class=”noPadding”]Biospringer by Lesaffre is a member of a consortium comprising research organizations and companies from across the food production chain, whose goal is to understand and resolve taste and texture issues related to plant-based foods.<\/strong><\/p>\n

The Flavor and Texture consortium partners are <\/strong>Biospringer by Lesaffre<\/strong><\/a>, <\/strong>Danone<\/strong><\/a>, <\/strong>Brabender<\/strong><\/a>, <\/strong>Bunge<\/strong><\/a>, <\/strong>Edlong Flavors<\/strong><\/a>, <\/strong>Ebro Ingredients<\/strong><\/a>, <\/strong>Ruitenberg Ingredients<\/strong><\/a>, <\/strong>HAS Green Academy<\/strong><\/a> and <\/strong>NIZO<\/strong><\/a>. NIZO coordinates this consortium, which is supported by the Dutch government\u2019s <\/strong>Topsector Agri & Food initiative (TKI).<\/strong><\/a>[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

Why Biospringer by Lesaffre joined the plant analog consortium?<\/h3>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]Improving taste in plant-based alternatives was identified by Biospringer by Lesaffre as a key innovation challenge<\/strong>. Between 38 and 47 % of consumer respondents1<\/sup> consider \u2018flavor\u2019<\/strong> of utmost importance when buying non-dairy milk or meat substitutes<\/strong>. We are currently working on new products to address this challenge. We have already developed Springer\u00ae Mask 101<\/strong><\/a>, a taste modulator that masks unwanted flavors<\/strong>.<\/p>\n

The NIZO consortium<\/a> is a real opportunity<\/strong> to drive collaboration between several partners from across the whole value chain in the meat and dairy alternative industry, including plant protein, equipment and taste ingredient suppliers and food processors, as well as research organisations and universities. This collaborative project helps us to drive innovation at pace<\/strong> and find solutions to address highly technical challenges in a complex market.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column width=”1\/3″ el_class=”noPadding”][vc_single_image image=”40537″ img_size=”400 x 600″ qode_css_animation=”” el_class=”noPadding”][\/vc_column][vc_column width=”2\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

The<\/em><\/strong> importan<\/em>ce<\/em> of Flavor and Sensory expertise<\/em><\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]Antoine Thomas, R&D Sensory and Flavor Development Manager<\/strong> at Biospringer by Lesaffre, provides sensory expertise: \u201cI am really pleased to be part of this collaborative research project<\/strong>. My role is to bring to the consortium my knowledge on yeast products<\/strong><\/a>, their composition and their properties in order to facilitate the decision-making process and provide efficient solutions during the main steps of the project. I am particularly involved in topics such as the characterization of off-flavors<\/strong>, key aroma molecules<\/strong>, masking solutions<\/strong><\/a> and sensory evaluation methodologies<\/strong><\/em>.\u201d[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

Yeast ingredient experts at work<\/h3>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]Biospringer by Lesaffre draw on the skills of a number of innovation, sensory<\/a> and culinary expert<\/a>s<\/strong> to harness the full potential <\/strong>of this collaboration. We have already shared many experiences with other players and have considered their challenges and suggestions. The possibility to participate actively by providing in-kind support<\/strong> was also an opportunity to lend our in-house expertise on peptide quantification<\/strong>.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column width=”2\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

Finding the right moment to add the yeast ingredient<\/em><\/h4>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]Francisco Andre, Global Food Application Manager at Biospringer by Lesaffre<\/strong>, oversees the formulation areas<\/p>\n

\u201cMy role was to provide dosage recommendations <\/strong>for our products to be used in food and beverage formulations<\/strong>, put forward hypotheses we wanted to validate with the trials and suggest a trial plan for different categories of applications. This was also a good opportunity to advise on which processing steps to consider for meat or dairy analogues<\/strong> <\/a>and the right moment to add the taste ingredients<\/strong> to \u00a0meet expected performance criteria<\/em>.”[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_single_image image=”40532″ img_size=”600 x 800″ qode_css_animation=”” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column width=”2\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

A cutting-edge<\/em> experience for our innovative pipeline<\/em><\/h4>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]\u201cWe usually partner with clients<\/strong> to create new, natural ingredients that make food tastier<\/a>. This is the first time that we join a consortium where we have the opportunity to work with several players from the plant-based-alternative value chain<\/strong> to gain more technical knowledge and understanding of that particular industry<\/em>.\u201d
\nAnne-Lise Schelfhout, Innovation & Market Study Manager at Biospringer by Lesaffre.<\/strong>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_single_image image=”40527″ img_size=”600 x 800″ alignment=”right” qode_css_animation=”” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]\u201cResearch consortia are an integral part of our R&D and innovation strategy<\/strong>. They allow us to combine the strengths of several key industry players and research organizations<\/strong>, share resources and expert advice and make progress on research topics that are particularly complex to manage on our own. It\u2019s a true collaborative force that can lead to great success<\/strong>!\u201d<\/em>
\nAntoine Thomas, R&D Sensory and Flavor Development Manager at Biospringer by Lesaffre[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

A consortium of research and industrial partners to innovate in plant-based applications<\/h3>\n

[\/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=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column width=”1\/3″][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_single_image image=”40522″ img_size=”600 x 400″ qode_css_animation=””][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/vc_column][vc_column width=”2\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]The consortium helps us to understand the origin of common sensory defects<\/strong> and reduce them by exploring food-processing technologies and formulations<\/strong> in which our solutions can be used. Several plant-based applications (burger patties, high-protein beverages and block-style cheese) and protein ingredients (pea, faba and soy-based at different purity levels) are studied to determine the types of off-notes in final products<\/strong> found in the market in addition to their technical complexity.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column width=”3\/4″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

Reduce the presence of sensory defects in plant-based meat and dairy alternatives<\/em><\/h4>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]\u201cI hope and believe that we will better understand the off-notes of soy, pea and fava bean proteins<\/strong> in order to reduce the presence of sensory defects in plant-based meat and dairy alternatives<\/strong>, either through food-processing technologies or flavor-masking solutions (like bitter-blockers). This knowledge will allow us to develop new tools for our customers to improve the flavor and texture of tomorrow\u2019s plant-based products.<\/em>\u201d
\nAntoine Thomas, R&D Sensory and Flavour Development Manager at Biospringer by Lesaffre.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/vc_column][vc_column width=”1\/4″ el_class=”noPadding”][vc_single_image image=”40517″ img_size=”500 x 700″ qode_css_animation=”” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]Biospringer by Lesaffre<\/a>‘s objectives are to conduct a detailed assessment of the impact of yeast-based ingredients\u00a0in these food matrice<\/strong>s and to understand to what extent the process <\/strong>has a positive or negative impact on off-notes and taste. The results will provide us with key information that outline the benefits<\/a> of using our yeast based products from natural origin<\/a> and that we can share with our customers<\/strong>.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column width=”1\/3″ el_class=”noPadding”][vc_single_image image=”40512″ img_size=”450 x 300″ qode_css_animation=”” el_class=”noPadding”][\/vc_column][vc_column width=”2\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

Meeting everyone\u2019s expectations is quite a challenge!<\/em><\/h4>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]\u201cWe are facing several challenges in formulation for food and beverages<\/strong>: different sources and the protein level in ingredients will result in different off-notes, which is why it is often difficult to correlate composition with sensory attributes<\/strong>. There are also many formulation options and processing steps to choose from, so selecting only a few to achieve a feasible number of trials was a difficult task too. Plus we had to work with the products and equipment of all the partners involved in the project and meet everyone\u2019s expectations.\u201d Francisco Andre, Global Food Application Manager at Biospringer by Lesaffre.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column width=”1\/4″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_single_image image=”40507″ img_size=”250 x 250″ qode_css_animation=”” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/vc_column][vc_column width=”3\/4″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]<\/p>\n

Enhancing the ability of yeast ingredients to inhibit undesired flavors<\/h3>\n

[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]Biospringer by Lesaffre’s food technologists experts will particularly focus on testing Springer\u00ae Mask 101<\/strong><\/a>, <\/strong>a solution developed to mask off-flavors such as bitter taste,<\/strong> but also beany <\/strong>and earthy notes in plant-based applications. <\/strong>This is a major challenge for food manufacturers in the vegan and vegetarian segments.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]The project started in 2021, first with a learning objective in mind<\/em><\/strong>[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]\u201cWe invest our knowledge and expertise, so we need to closely follow-up with our teams internally. We must keep our objectives in mind while maintaining agility. Aside from providing input at meetings, we would like to put all this knowledge to use in our current innovation projects<\/strong>. Plus, it is a great opportunity to collaborate with other partners!<\/em>\u201d Anne-Lise Schelfhout, Innovation & Market Study Manager at Biospringer by Lesaffre.[\/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=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column width=”2\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text el_class=”noPadding”]\u201cWe are hoping to learn how much individual ingredients<\/strong> in the formulations and processing conditions<\/strong> contribute to off-flavors, where those off-notes come from<\/strong> and how we can adjust the processing steps to reduce them. Also, is protein extrusion <\/strong>contributing positively or negatively to the final taste of the ingredient<\/strong> and having an impact on taste in the final application?<\/em><\/p>\n

Lastly, it also allows us to validate the performance of yeast ingredients with masking ability<\/strong><\/a> and confirm consumer acceptance and preferences for the different products available.\u201d <\/em>Francisco Andre, Global Food Application Manager at Biospringer by Lesaffre.[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/vc_column][vc_column width=”1\/3″ el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_single_image image=”40610″ img_size=”350 x 200″ qode_css_animation=””][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][\/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” el_class=”noPadding” z_index=””][vc_column el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_separator type=”normal” color=”#ffffff” el_class=”noPadding”][vc_column_text]The consortium is currently developing and testing different mitigation strategies that could be applied during the production of end products. The results from this consortium will improve the eating experience for plant-based meat and dairy alternatives<\/strong>, which are expected in the coming months.<\/p>\n

> Learn more about the Nizo consortium and the research project<\/a>.<\/p>\n

 <\/p>\n

Sources: <\/em>1<\/sup> Innova source, 2023<\/em>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

In 2021, Biospringer decided to join a consortium comprising research organizations and companies from across the food production chain, whose goal is to understand and resolve taste and texture issues related to plant-based foods. <\/p>\n","protected":false},"author":17,"featured_media":40742,"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-40501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salt-reduction"],"acf":[],"yoast_head":"\nThe plant-based food Flavor and Texture consortium<\/title>\n<meta name=\"description\" content=\"In 2021, we joined a consortium, whose goal is to understand and resolve taste and texture issues related to plant-based foods.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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