植物基的风味解锁：酵母成分与人类味觉背后的科学.pdf

1、UNLOCKING FLAVOUR IN PLANT-BASED:THE SCIENCE BEHIND YEAST INGREDIENTS AND HUMAN TASTE05 JUN 2025ANTOINE THOMASSENSORY AND FLAVOR DEVELOPMENT MANAGERA.THOMASLESAFFRE.COMToday,our ambition Today,our ambition is to be one of the leaders in the movement is to be one of the leaders in the movement around

2、 fermentationaround fermentation:2LESAFFRE GROUP PRESENTATION Working together to Working together to better nourish better nourish and protect the planet.and protect the planet.This mission must guide our daily activities.OUR AMBITION4LESAFFRE GROUP PRESENTATION-2024The infinite potential of microo

3、rganisms(yeasts,bacteria)enables us to position ourselves in the bread making,food taste and pleasure,healthcare and industrial biotechnology markets.In each of these domains,Lesaffresambition is to be one of the active leaders in the fermentation of microorganisms to better nourish and protect the

4、planet.OUR ACTIVITIES5LESAFFRE GROUP PRESENTATION-2024Formulate plant-based products with natural fermentation-based solutions:Improve mouthfeelBring authentic tasteElevate protein contentNeutralize off-notesReduce fat and salt1010 factoriesfactoriesin the world5 Culinary centers5 Culinary centers(U

5、S,Brazil,France,China,Singapore)1 Global Sensory Lab1 Global Sensory LabIn France1 Central R&D1 Central R&DIn FranceWE CREATE WE CREATE RESPONSIBLE TASTERESPONSIBLE TASTE6HOW IMPORTANT ARE THE TASTE&TEXTURE HOW IMPORTANT ARE THE TASTE&TEXTURE CHALLENGES IN PLANTCHALLENGES IN PLANT-BASED FOODS?BASED

6、FOODS?The demand for plant-based foods is rising,but many fall short on taste and mouthfeel.of European consumers desire improved taste in Meat Substitutes of Western Europe customers prioritize taste when choosing a food product.Its the first criteria before price.1/3Source:Innova Trends Survey(Eur