Bridging material science with consumer-centric formulation is central to recent research conducted by the Institute of Food Technology, University of Novi Sad (FINS) within the Horizon Europe IMPRESS project. Published in Future Foods, the study details the development of novel vegan spreads engineered with authentic fish-like sensory profiles through a structured co-creation framework.
Achieving credible seafood texture and aroma represents one of the most persistent bottlenecks in alternative protein science. Formulations must effectively mask legume-derived off-flavours while simultaneously replicating characteristic marine umami, salinity, and lipid mouthfeel without relying on synthetic additives.
To resolve these physicochemical barriers, FINS established an iterative co-creation pipeline engaging consumer panels alongside food technologists. This approach guided the balance of plant protein networks and structured lipid emulsions, resulting in a spreadable rheology that accurately mirrors traditional fish pastes while maintaining balanced protein and fibre content.
Sensory mapping and volatile profiling directed the incorporation of natural botanical extracts to simulate delicate marine aroma notes. By optimizing these bio-based ingredients early in the development cycle, the team ensured harmonious flavour integration alongside superior emulsion stability.
Transforming sustainable plant-based resources into nutritionally viable seafood alternatives alleviates harvest pressures on vulnerable marine ecosystems while accelerating the shift toward diversified, resilient diets, a core premise of the IMPRESS project.
From an industrial standpoint, marine-inspired alt-proteins face significant hurdles regarding lipid oxidation, rancidity, and short distribution life. By systematically addressing oxidative resilience and consumer-validated texture at the laboratory scale, FINS established a commercially viable, clean-label formulation blueprint.
Ultimately, this study demonstrates that participatory science combined with advanced matrix engineering provides a scalable roadmap for alternative proteins, delivering sustainable, clean-label foods that meet both regulatory standards and mainstream consumer expectations.
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Developing vegan spreads with fish-like sensory attributes through co-creation
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