Reporting from the Future of Protein Production Amsterdam, we have just heard from Susana Soares from the Universidade do Porto and Lorenzo Corsico.

The conversation explored the exciting frontier of improving taste in plant-based foods. With consumers ranking taste as the top purchase driver, the challenge remains addressing off-flavors like bitterness and astringency.

Soares’ research dives deep into the science of flavor perception, exploring everything from protein-flavor interactions to the latest innovations in oral models that assess taste.

Corsico presented InsectSense's groundbreaking biochip technology, which mimics insect sensory mechanisms to detect health- and flavor-related molecules. By applying this biomimetic approach, they aim to measure taste and aroma more objectively, which could revolutionize product development in the plant-based sector. It’s clear that the future of food innovation lies at the intersection of science and sensory experiences, making it both healthier and tastier for all.

Lorenzo said it best: "Imagine measuring what taste really is!'"