{"id":3472,"date":"2026-08-27T11:20:21","date_gmt":"2026-08-27T11:20:21","guid":{"rendered":"https:\/\/impress-he.eu\/?p=3472"},"modified":"2026-08-27T12:47:33","modified_gmt":"2026-08-27T12:47:33","slug":"developing-vegan-spreads-with-fish-like-sensory-attributes","status":"publish","type":"post","link":"https:\/\/impress-he.eu\/he\/2026\/08\/27\/developing-vegan-spreads-with-fish-like-sensory-attributes\/","title":{"rendered":"\u05e4\u05d9\u05ea\u05d5\u05d7 \u05de\u05de\u05e8\u05d7\u05d9\u05dd \u05d8\u05d1\u05e2\u05d5\u05e0\u05d9\u05d9\u05dd \u05d1\u05e2\u05dc\u05d9 \u05de\u05d0\u05e4\u05d9\u05d9\u05e0\u05d9\u05dd \u05e1\u05e0\u05e1\u05d5\u05e8\u05d9\u05d9\u05dd \u05d3\u05de\u05d5\u05d9\u05d9 \u05d3\u05d2\u05d9\u05dd \u05d1\u05d0\u05de\u05e6\u05e2\u05d5\u05ea \u05d9\u05e6\u05d9\u05e8\u05d4 \u05de\u05e9\u05d5\u05ea\u05e4\u05ea"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>Bridging material science with consumer-centric formulation<\/strong> is central to recent research conducted by the <strong><a href=\"https:\/\/impress-he.eu\/he\/project-partners\/fins\/\">Institute of Food Technology, University of Novi Sad (FINS)<\/a><\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Achieving<\/strong> <strong>credible seafood texture and aroma<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To resolve these physicochemical barriers<\/strong>, 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sensory mapping and volatile profiling<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Transforming sustainable plant-based resources into nutritionally viable seafood alternatives <\/strong>alleviates harvest pressures on vulnerable marine ecosystems while accelerating the shift toward diversified, resilient diets, a core premise of the IMPRESS project.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">From an industrial standpoint, <strong>marine-inspired alt-proteins face significant hurdles <\/strong>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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ultimately, this study demonstrates that<strong> participatory science combined with advanced matrix engineering<\/strong> provides a <strong>scalable roadmap for alternative proteins<\/strong>, delivering sustainable, clean-label foods that meet both regulatory standards and mainstream consumer expectations.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Read the full publication<\/strong> \u2935\ufe0f<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2666833526002601\" target=\"_blank\" rel=\"noopener\">Developing vegan spreads with fish-like sensory attributes through co-creation<\/a><\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-cyan-bluish-gray-color has-alpha-channel-opacity has-cyan-bluish-gray-background-color has-background\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><em>\u05e1\u05d9\u05db\u05d5\u05dd \u05d6\u05d4 \u05e0\u05db\u05ea\u05d1 \u05e2\u05dc \u05d9\u05d3\u05d9 <a href=\"https:\/\/reframe.food\/\">reframe.food<\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>\u05d2\u05d9\u05e9\u05d5\u05e8 \u05d1\u05d9\u05df \u05de\u05d3\u05e2 \u05d4\u05d7\u05d5\u05de\u05e8\u05d9\u05dd \u05dc\u05d1\u05d9\u05df \u05e4\u05d5\u05e8\u05de\u05d5\u05dc\u05e6\u05d9\u05d4 \u05d4\u05de\u05de\u05d5\u05e7\u05d3\u05ea \u05d1\u05e6\u05e8\u05db\u05df \u05e2\u05d5\u05de\u05d3 \u05d1\u05dc\u05d1 \u05de\u05d7\u05e7\u05e8 \u05e9\u05e0\u05e2\u05e8\u05da \u05dc\u05d0\u05d7\u05e8\u05d5\u05e0\u05d4 \u05e2\u05dc \u05d9\u05d3\u05d9 \u05d4\u05de\u05db\u05d5\u05df \u05dc\u05d8\u05db\u05e0\u05d5\u05dc\u05d5\u05d2\u05d9\u05d4 \u05e9\u05dc \u05de\u05d6\u05d5\u05df \u05d1\u05d0\u05d5\u05e0\u05d9\u05d1\u05e8\u05e1\u05d9\u05d8\u05ea \u05e0\u05d5\u05d1\u05d9 \u05e1\u05d0\u05d3 (FINS) \u05d1\u05de\u05e1\u05d2\u05e8\u05ea \u05e4\u05e8\u05d5\u05d9\u05e7\u05d8 Horizon Europe IMPRESS. \u05d4\u05de\u05d7\u05e7\u05e8, \u05e9\u05e4\u05d5\u05e8\u05e1\u05dd \u05d1\u05db\u05ea\u05d1 \u05d4\u05e2\u05ea Future Foods, \u05de\u05e4\u05e8\u05d8 \u05d0\u05ea \u05d4\u05e4\u05d9\u05ea\u05d5\u05d7 \u05e9\u05dc \u05de\u05de\u05e8\u05d7\u05d9\u05dd \u05d8\u05d1\u05e2\u05d5\u05e0\u05d9\u05d9\u05dd \u05d7\u05d3\u05e9\u05e0\u05d9\u05d9\u05dd \u05d4\u05de\u05d4\u05d5\u05e0\u05d3\u05e1\u05d9\u05dd \u05e2\u05dd \u05e4\u05e8\u05d5\u05e4\u05d9\u05dc\u05d9\u05dd \u05d7\u05d5\u05e9\u05d9\u05d9\u05dd \u05d0\u05d5\u05ea\u05e0\u05d8\u05d9\u05d9\u05dd \u05d3\u05de\u05d5\u05d9\u05d9 \u05d3\u05d2\u05d9\u05dd \u05d1\u05d0\u05de\u05e6\u05e2\u05d5\u05ea \u05de\u05e1\u05d2\u05e8\u05ea \u05d9\u05e6\u05d9\u05e8\u05d4 \u05de\u05e9\u05d5\u05ea\u05e4\u05ea \u05de\u05d5\u05d1\u05e0\u05d9\u05ea.<\/p>","protected":false},"author":2,"featured_media":3476,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":6,"footnotes":""},"categories":[18],"tags":[60,14,81,101,76,102],"class_list":["post-3472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-publications","tag-circular-economy","tag-impress","tag-publication","tag-shellfish-processing-wastewater","tag-university-college-cork","tag-zero-waste-seafood"],"_links":{"self":[{"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/posts\/3472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/comments?post=3472"}],"version-history":[{"count":4,"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/posts\/3472\/revisions"}],"predecessor-version":[{"id":3479,"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/posts\/3472\/revisions\/3479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/media\/3476"}],"wp:attachment":[{"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/media?parent=3472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/categories?post=3472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/impress-he.eu\/he\/wp-json\/wp\/v2\/tags?post=3472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}