- Fermented Onions: A Potential Solution for Authentic Plant-Based Meat Flavors
- Challenges of Synthetic Additives in Plant-Based Meats
- Greenhouse Emission Concerns and Calls for Dietary Shifts
From beetroot burgers to vegan “ribs,” substitute proteins are growing in popularity daily.
The majority of these plant-based alternatives still lack the authentic flavor of flesh after being cooked, despite their often convincing appearance.
Now, German scientists from the University of Hohenheim believe they have the solution, although it does not sound particularly appealing.
According to them, adding fermented onions, chives, or leeks to plant-based proteins can produce the desired aroma.
These onion ferments could one day be used as a natural flavoring in plant-based meat alternatives, according to the researchers.
Many companies that produce plant-based meat use synthetic additives to replicate the flavors and fragrances of meat.
Due to the synthetic nature of these flavorings, many countries prohibit food manufacturers from labeling them as “natural.”
The team explained that to obtain a plant-based, “natural” meat flavoring, the flavoring compounds would need to be physically extracted from plants or generated biochemically with enzymes, bacteria, or fungi.
In a new study published in The Journal of Agricultural and Food Chemistry, researchers sought to develop a meaty flavor using natural ingredients and procedures.
The group evaluated an assortment of foods, including scallions, ginger, leeks, red bell peppers, and yellow onions.
These were fermented with various species of fungi before chromatography-mass spectrometry analysis of the fragrances.
Only members of the Allium family, including chives, leeks, and yellow onions, were found to produce meaty fragrances.
“This produced a fatty and meaty odor similar to liverwurst,” said the researchers.
Investigating further, the team discovered that the fermented onion contained many of the same odor-causing compounds as actual meat.
For instance, bis(2-methyl-3-furyl) disulfide, a potent chemical found in succulent and savory foods, was identified.
Experts from the University of Oxford recently revealed that consuming 100g of meat per day, which is less than a single burger, produces four times more greenhouse emissions than a vegan diet.
The researchers are now requesting swift policy action from the government and organizations to stimulate “dietary shifts away from animal-based foods.”
Previous research has demonstrated that a vegetarian diet offers numerous health advantages, including a reduced risk of heart disease.
