Abstract: A process of preparing a meat analog having an improved upfront and long-lasting flavor, the process comprising the steps of: a) adding at least one first flavorant to a hydration step of non-animal derived protein, and b) adding at least one second flavorant to a further ingredient addition step, wherein steps a) and b) can be performed in any order.

Abstract: The present invention provides a food colouring composition, in particular the invention provides a composition or colouring composition comprising at least one phycobilin and at least one peptide, polypeptide and/or protein. In certain embodiments, the phycobilin (such as a Phycocyanin) and the at least one peptide, polypeptide and/or protein form a complex.

Abstract: Methods provide for creating compositions for masking non-animal derived protein off-notes. One embodiment of a method includes (a) selecting a non-animal protein for analysis; (b) identifying off-note compounds in the non-animal derived protein; (c) selecting possible antagonist molecules; (d) screening of the antagonist molecules for efficacy of masking the off-note compounds; and (e) combining the efficacious antagonist molecules to form a masking composition. The screening of the antagonist molecules is performed using an aroma blending device configured to deliver at least one aroma substance to the nasal cavities of a user.

Abstract: A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

Abstract: A masking composition for masking non-animal derived protein off-notes is provided. The masking composition includes one or more off-note blocking compounds; and one or more masking agents.

Abstract: A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

Abstract: A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

Abstract: Disclosed is a method of suppressing off-notes of non-animal derived proteins contained in consumables. More particular, the present disclosure relates to the use of ethyl cyclohexanoate and flavor compositions comprising ethyl cyclohexanoate for non-animal derived protein containing consumables.

Abstract: A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.