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19 Oct 2022 — Symrise has linked up with Netherlands-based Wageningen University and Research (WUR) to spearhead the Pulses Optimized for Flavor and Functionality project, which covers the supply chain of legumes from seed to product.
Symrise and WUR’s project aims to contribute to the alternative protein transition by breeding pulses for optimal flavor, functionality and sustainability.
“This investment by Symrise and the other consortium partners is improving product quality as well as supporting biodiversity by breeding better varieties of pulses like peas and fava beans,” says Dr. Melanie Stuertz, research & technology, Symrise.
The project is anticipated to enable “significant growth” in the European pulses supply chain.
“It will also continue to drive the development of responsibly sourced ingredients that enhance quality and taste in the alternative protein market,” states the partnership.
The food industry and consumers are increasingly looking for protein sources from legumes, such as peas and faba beans to replace animal protein in alternative meat and dairy products.Biodiversity through variety
The food industry and consumers are increasingly looking for protein sources from legumes, such as peas and faba beans to replace animal protein in alternative meat and dairy products.
The project investigates one of the major challenges of plant protein sources. Currently, legume proteins often lack optimal flavor and functionality for use in consumer products, notes the partnership.
This project sees Symrise, plant scientists, food scientists and other partners collaborating to improve this situation by combining their expertise, specifically for use in complex foods.
The species the project focuses on grow well in the European climate. They also work well as protein sources for human consumption.
And they produce a relatively high yield and fix the nitrogen content of the soil. These factors make legumes, certain pulses with dried edible seeds attractive as protein crops.
The project also includes participating organizations including Emsland Group, GDM Seeds, Plant & Bean, Symrise, Unilever, Vandinter Semo, Van Waveren, Vion Food Nederland and Westland Kaas.
This development comes at the heels of second publicly funded project with WUR, in which Symrise partnered, aimed at developing an understanding of mechanisms driving flavor and texture perception of meat equivalents. It intends to apply its findings across the supply chain to improve sensory quality of meat equivalents.
Next-gen seeds
A host of plant breeding advancements are facilitating the next-generation of nutrient-dense, resilient crops for future food. Stemming from this science, crops designed with animal proteins that “curdle” or offer “meaty” properties are expanding commercially, while new speed breeding systems and computer vision are offering food producers key cereals with a higher nutrient profile and genetic purity.
Earlier this year, US food-tech player Pairwise has partnered with Tropic Biosciences, a UK agri-food tech company focused on tropical crops, to bolster new varieties of two critically important crops – banana and coffee – with genomic base editing technology.
In other recent developments, pea protein’s performance saw a boost from Equinom’s new AI-solution that enhances the crop’s ability to deliver desirable traits optimized for food applications, including high protein content.
Edited by Benjamin Ferrer
To contact our editorial team please email us at editorial@cnsmedia.com
ACTIVE CATEGORIES
Symrise supplies fragrances, flavors, food, nutrition and cosmetic ingredients around the globe to manufacturers of perfumes, cosmetics, food and beverages, pharmaceuticals and producers of nutritional supplements and pet food. Its sales of approximately € 3.4 billion in the 2019 fiscal year make Symrise a leading global provider. Headquartered in Holzminden, Germany, the Group is represented by more than 100 locations in Europe, Africa, the Middle East, Asia, the United States and Latin America.
Symrise works with its clients to develop new ideas and market-ready concepts for products that form an indispensable part of everyday life. Economic success and corporate responsibility are inextricably linked as part of this process.
The company’s origins go back to the year 1874. Symrise has since grown to achieve a market share of currently 11 % – making it one of the leading suppliers of flavors and fragrances on the global market. A high level of innovation and creativity, an exact knowledge of customer needs and various regional consumer preferences as well as targeted expansion into new and promising market segments contribute to our company’s above-average growth rate. Today, Symrise has about 9,000 employees working at sites in more than 40 countries, serving over 6,000 customers in roughly 160 countries.
Since October 2016, the operating activities of the Symrise Group have been broken down into three segments: Flavor, Nutrition and Scent & Care. The divisions within these segments are organized according to business units and regions.
Each segment has its own research and development, purchasing, production, quality control, marketing and sales departments. This system allows internal processes to be accelerated. Symrise aims to simplify procedures while making them customer-oriented and pragmatic. It places great value on fast and flexible decision-making.
The Flavor segment contains the Beverages, Savory and Sweet business units. Flavor’s range of products consists of approximately 13,000 items, which are sold in 145 countries. The flavorings Symrise produces are used by customers to make foods and beverages and give the various products their individual tastes. Symrise supplies individual flavorings used in end products as well as complete solutions, which, apart from the actual flavor, can contain additional functional ingredients, food coloring or microencapsulated components. The segment has sites in more than 40 countries in Europe, Asia, North America, Latin America and Africa.
The Nutrition segment markets its nearly 2,000 products in 89 countries via four business units: Food, Pet Food Aqua and Probi. They deliver natural sensory product solutions for taste, texture, color and functionality in foods, beverages, and baby food based on backward integration processes for vegetables, fruit, meat and seafood. It also supplies natural-taste and acceptance- enhancing products for pet foods and sustainable marine ingredients for aquacultures. And there are also probiotics for foods, beverages and nutritional supplements with health-promoting benefits.
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