Givaudan’s Chef’s Council 2019 takes on “The Protein Challenge,” exploring new culinary concepts for plant proteins.
Plant-based meat alternatives represent one of the most potent dietary shifts today and flavor giant Givaudan is underscoring the potential of plant-based proteins as it seeks to “redefine the meat category.” For Flavio Garofalo, Global Category Director for Savoury Flavours at Givaudan, showcasing plant proteins at the center of the plate doesn’t necessarily mean mimicking meat. Instead, it’s about “thinking creatively and designing culinary dishes that inspire the tastes,” he tells FoodIngredientsFirst at the Givaudan Chef’s Council event in London.
Developing the future of food is why Givaudan is taking on “The Protein Challenge,” and presenting its plant-based concepts alongside four top chefs from around the world. In London this week, the flavor giant is generating new inspiration for traditional meat products in new formats.
For Garofalo, two main areas are driving innovation in this space. “On the one side, it is consumer-driven; the consumer wants a replica of the ‘real thing’ but in a vegetarian or vegan format. Then, you have the other side, consumers who want a vegetarian or vegan meal that doesn’t mimic meat. These consumers want something that satisfies them, is nutritionally appealing and that can be at the center of the plate,” he explains.
The boom in interest for plant-based proteins has long been thriving, but according to Garofalo, it has not yet reached its peak. “It all depends on how fast it progresses, but it certainly will,” he continues. “The number one thing is how good these new and emerging plant-based products are and how well the consumer accepts them,” he reveals.
Currently, there is a lot of consumer demand for meat-free and plant-based alternatives. “So long as the consumer demand is there, it will continue growing,” Garofalo notes.
Sustainability concerns continue to grow
Moreover, concerns over how to sustainably feed the world’s ballooning population as well as the environmental impacts food production systems are having on the climate, is driving consumers to seek out alternatives to meat. “That is what could help in the future, being able to feed a large population with nutritious food that we can develop ethically and sustainably.”
“There is a growing awareness, but it hasn’t hit us hard enough yet. In the next five to 10 years, we will have to deal with the consequences of our actions,” he affirms.
“Consumers are paying more attention to their health, the environment, and the ethical treatment of animals. So these are the key drivers that are spurring innovation in this field,” adds Garofalo. “That is what drives people to the first purchase. Many people don’t repeat a purchase after that – they find that the taste is not right or the cost is too high, or maybe even the appearance is not right. The approach that we have taken at Givaudan for the complete consumer experience is how we can make these plant-based proteins taste much more like the real thing.”
Pea protein, sunflower seeds among protein sources “to watch”
The plant proteins that are key today are soya and wheat, according to Garofalo. “In particular, soya is a complete protein from an amino acid perspective. Humans need nine essential amino acids that we cannot make ourselves; therefore, we have to get them from food, and soya has them in the right levels,” he notes.
Garofalo also notes various plant proteins are emerging, that maybe aren’t as popular as others. “For example, pea protein is one to watch,” he says. “If you combine wheat and pea, the functional properties
Givaudan is taking on “The Protein Challenge,” and presenting its plant-based concepts alongside four top chefs from around the world can help the other ingredients and it is possible to get a complete protein,” he explains.
“Pea protein is one that we see more and more of today. It isn’t moving as quickly as it could, simply because there aren’t enough factories that can separate the protein from the pea itself,” he continues. “We will see increases in capacity over the next couple of years, so we expect to see growth in pea protein continuing.”
Moreover, another emerging protein is sunflower seeds, according to Garofalo. “From a sustainability perspective, they grow in many different places globally, and it’s a sidestream of production from sunflower oil. Nothing is wasted, and you can use different parts of the plant, which is good economically.”
When speaking about the technical challenges that plant proteins possess, Garofalo states that dryness and “off notes” are an area in which Givaudan is tackling. “If you take a typical soy-based vegetarian product, it can taste a bit dry in your mouth – so replicating that ‘meaty juiciness’ is an area that we have been making progress in,” he says.
Dryness is common with most plant proteins, but looking at specific types of proteins, the main challenges are linked to “off notes,” Garofalo asserts. “Essentially, it’s about working with that ‘off note’ and incorporating new flavors by finding new ways to compete with the other notes; this is also known as flavor masking,” he explains.
There is another aspect that is particularly crucial to this, adds Garofalo. “A protein is a bit like a sponge – it sucks up some of the flavors. It doesn’t do this quickly, it can take some time, which means that often you are left with different tastes along the production process. This is not good from a consumer perspective, so understanding how those processes work and finding ways to prevent that from happening is an area of research that we are currently undergoing.”
Combating off-notes in plant-based protein and striking a balance between functionality, texture, taste, nutrition and cost are key challenges in the plant protein space.
Givaudan believes that culinary expertise and inspiration will be high levers in encouraging consumers to get more of their protein from non-meat sources and to bring popular new plant-based dishes to consumers’ plates, so it was a clear choice as a theme for this year’s Chef’s Council event.
As preparations were underway while FoodIngredientsFirst attended the event this week, the chefs will address key areas, including plant-protein snacks and modern barbecuing, as they aim to create the next generation of plant-based foods.
The four participating guest chefs are: Chantelle Nicholson, Tredwells, London, UK; Amanda Cohen, Dirt Candy, New York, US; Helena Rizzo, Mani Restaurant, São Paulo, Brazil; and Cristina Bowerman, Glass Hostaria, Rome, Italy.
“All the chefs are experts in protein and plant-based meals and we are excited to see what they will be presenting to our protein briefs. Givaudan’s Chef’s Council program has a distinguished history of producing strong commercial results from these creative challenges. Our successful Richness, Freshness and Beyond Sweetness products, to name a few, have all grown out of past Givaudan’s Chef’s Council events, and we believe that this year will be no different,” Garofalo comments.
Michelin starred chef Cristina Bowerman also states, “It is inspiring to work on ideas for plant-based menus and new ways of eating. Plant-based meals present the opportunity for creativity and developing new and exciting flavors. I am looking forward to taking part in Givaudan’s Chef’s Council 2019.”
Source: Food Ingredients First
