Research Study

Paving the path for the plant-based transition

Format: PDF file | Document type: Research Study | Promoted Content

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Paving the path for the plant-based transition

Related categories: Fruit, vegetable, nut ingredients, Health and nutritional ingredients, Meat, fish and savoury ingredients, Proteins

Recognising that sensory optimisation can accelerate the plant-based transition, NEXTERA®​, Solina’s subsidiary in new protein food, has worked with an independent agency to analyse how its prototype vegan chicken-like nuggets and fish-like fingers compare to other products. Professional panellists quantified various aspects of the taste and texture of the products, such as smell intensity, bitter, crispy and juicy, on an intensity scale that ran from zero, very weak, to 10, very strong. The researchers compared the NEXTERA®​ applications on the intensity scale to the plant-based nuggets and fingers of leading A brands in the UK, Germany, France and the Netherlands, as well to the gold standard chicken nuggets and fish fingers.

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