The FLAVOURsome COST Action CA22161 aims to transform plant-based foods by improving their flavor profiles, addressing consumer preferences, and promoting food system sustainability.
“Modulation of food nutrients towards consumer preferences, and food system sustainability is one of the frontiers of Food Science. Plant-based foods are a major opportunity in pairing the naturally present health-promoting phytonutrients with providing significant alternative protein sources, allowing the population to adopt healthier and sustainable climate-friendly eating lifestyles. Although plant-based diets have an undoubtedly healthy halo, the flavour properties of these food products are not always pleasant. Consumers are hardwired to appreciate fat, sweet, and salt (at moderate concentration), but they innately reject foods when they feel strong bitterness and astringency. This creates a challenge for the food industry since marketing studies show that flavour, no matter the health benefits, is the key to food choices by consumers.”
Abstract
By leveraging naturally present health-promoting phytonutrients and providing alternative protein sources, plant-based foods can reduce meat and dairy intake and lower carbon dioxide emissions. However, their undesirable flavors, such as bitterness and astringency, pose a significant challenge.
FLAVOURsome will tackle this challenge through a collaborative approach, integrating diverse expertise to correlate research findings with sensory analysis. This initiative fosters exchanges between academia and industry, driving innovation in the food sector. By promoting high-level, multidisciplinary training and engaging in scientific and societal dissemination, FLAVOURsome aims to build a knowledgeable community that supports sustainable food choices. The action unites experts, stakeholders, and companies from 30 countries, creating a cohesive network dedicated to advancing flavor research.
Ultimately, FLAVOURsome is set to revolutionize the plant-based food industry by overcoming flavor challenges. Through international collaboration and innovative research, this COST Action will enhance the appeal and sustainability of plant-based foods, contributing to a healthier planet and population.
FLAVOURsome COST Action will be organized into five interrelated working groups:
WG1 - Chemical and physico-chemical profiling of food matrices: chemical structure, sensory
properties and machine learning
WG2 - Translation multimodal oral processing: from chemosensory to somatosensory
sensations
WG3 – Food and oral rheology and tribology inputs to flavour properties
WG4 – Development of models toward implementation in food chain-production
WG5 – Dissemination and engaging society and consumers
FLAVOURsome COST Action is based on the creation of shared knowledge on flavour research to boost the innovation in the plant-based food industry. More information about the FLAVOURsome COST Action can be found here.
The COST Action FLAVOURsome, CA22161, is supported by COST (European Cooperation in Science and Technology). COST (European Cooperation in Science and Technology) is a funding agency for research and innovation networks. Our Actions help connect research initiatives across Europe and enable scientists to grow their ideas by sharing them with their peers. This boosts their research, career and innovation. (www.cost.eu).
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