Symrise Group launches Taste for Alternative Protein to generate insights in the plant-based market

GERMANY – Symrise Group, which includes Symrise Flavors NA and Diana Food and a major producer of flavours and fragrances has launched Taste for Alternative Protein (TAP), a global initiative to develop products in the meat alternative, dairy alternative and nutritional beverage categories.

Symrise’s Research and development (R&D) teams rely on a range of tools to generate insights into the plant-based market for food and beverage manufacturers.

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“Alternative proteins in the food and beverage categories are poised for growth, driven by changes in consumer lifestyle behavior and sustainability considerations,” said Emmanuel Laroche, vice president of marketing and consumer insights at Symrise Flavors NA.

“Vegetarian, vegan and flexitarian diets, as well as wider adoption by mainstream consumers, have created a market opportunity for manufacturers of these products, who can now look to Symrise to help them innovate and differentiate their brands.”

“Vegetarian, vegan and flexitarian diets, as well as wider adoption by mainstream consumers, have created a market opportunity for manufacturers of these products, who can now look to Symrise to help them innovate and differentiate their brands.”

Emmanuel Laroche – vice president, Symrise Flavors NA

The proprietary Trendscope Reports, Taste Treks and chef network identify ingredient and flavor trends and enable the company to carefully track developments in alternative protein related cooking techniques and recipes around the world.

The company’s R&D teams also employ social media listening to understand consumer perceptions and expectations.

Symrise and Diana Food, working together on the TAP platform, have used those insights to create a toolbox of ingredients and flavors that offer taste, richness, masking, color and appearance improvements to savory foods.

The Symrise Group has a portfolio of taste and ingredient solutions that are tailored to the complex matrices of plant bases of customers.

Their “code of nature” platform delivers authentic and impactful natural tastes by sourcing the best raw material from partners they know and trust and preparing them in ways that provide authentic taste solutions for plant-based products.

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These fit for purpose meat, spice and vegetable flavors are strong enough to withstand any plant-based product processing and can be used to create targeted, signature taste profiles.

Savory meat analogs like plant-based patties and burgers require a specific approach to mimic the taste, flavor, texture, juiciness and the color of real meat, both raw and cooked.

Symrise and Diana Food, working synergis­tically on the Taste for Alternative Protein (TAP) Platform, have created a complete toolbox of ingredients and flavors that offers taste, richness, masking, color and appearance improvements to savory foods so they can formulate naturally tasty concepts.

“Consumer desire for more product variety and better tasting products will mean that manufacturers will need to innovate and differentiate themselves in order to thrive,” Emmanuel said.

“At Symrise, our global approach combines the understanding of protein sources with our core taste expertise and deep market understanding to develop products in the key categories of meat alternatives, dairy alternatives and nutritional beverages. We call this new global initiative Taste for Alternative Protein.”

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