Molecular Sensory Guided Flavor Improvement of Plant-Based Egg
At a glance
- Project leader : Prof. Dr. Irene Chetschik
- Co-project leader : Dr. Imre Blank
- Project team : Dr. Amandine André, Marie-Louise Cezanne, Elodie Gillich, Dr. Peter Gläser, Sandra Panarese, Thi Khanh Linh Tran
- Project status : ongoing
- Funding partner : Foundation (Adalbert-Raps-Stiftung)
- Project partner : Lovely Day Foods GmbH
- Contact person : Irene Chetschik
Description
This project utilizes the methodologies of Sensomics to enhance the flavor of plant-based eggs by bridging the molecular-level flavor gap. Through reverse engineering, the specific molecular components responsible for the flavor of chicken egg are identified and utilized to optimize the flavor of plant-based alternatives. The goal is to develop natural, transparent, and superior flavor enhancements that align with clean label principles, providing a satisfying and delicious choice for consumers seeking plant-based options.