Development of vegan meat flavour: A review on sources and techniques

Abstract

The inclination towards naturalness and ''clean label'' products amongst the consumers has encouraged the development of novel processes for the production of vegan meat flavour. Many basic investigations indicate that acid, enzymatic, or fermentation reactions can be used to produce specific flavour molecules or more complicated flavour formulations. This review summarises recent basic research and development on meat flavour by using different vegan sources. The combination of acid or enzymatic treatment or fermentation of raw materials with heat-induced food processes (e.g., extrusion) represents an elegant approach for generating meat flavour. The current review illustrates the different raw materials, techniques, and challenges in producing vegan meat flavour.

Keywords

• Vegan
• Yeast extract
• Hydrolysed vegetable protein
• Hydrolysis
• Maillard reaction