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Unravelling the Science
Behind Satisfaction

The Gateway to the Future of Food

Why are plant-based foods often considered as “something is missing”?
Our primary focus was set to comprehend this sensation and perception.

FISH or BEEF?

“something is missing”;
Can this be described as the lack of a specific component, for example saltiness?
Our answer is no, as it does not get any closer to identifying the obscureness we have been mystified by.
Indeed, something is missing. But exactly what?

To search for a solution, we set out on a journey to unravel this sensation and perception
from an unconventional approach based on science.
We believe the key is to dive further into the essence of its antonym-
in which we frame as “satisfaction”.
Our ultimate goal is to compose and design true satisfaction to create new values
for alternative foods so as to provide an innovation to the food industry.

Satisfaction Hypothesis

We came to the idea that there are three requirements
for the unique sensation and perception which arises after consuming animal-based food.
Collectively referring to this as the “Satisfaction Hypothesis”,
we are undertaking research to realize a satisfying experience with plant-based foods.

01

Providing an Animal-like Flavor Profile

Whether it is the meatiness, consommé soup-like or curry-like flavor profile-
Expressing an animal-like flavor profile must be one of the fundamentals to shape satisfaction.
Our finding was, the chemical composition does not necessarily have to be the exact same with animal-based, as long as we can recognize their animal-like flavor on the whole.
We have been successful in mimicking the target animal flavors, by paying close attention to the human sensory experience. In parallel, we are continuously taking an academic approach to evaluate and verify the outcomes actually can be received as animal-like flavors.

02

Appreciating
the Combination of Oil/Fats and Protein

Obviously, oil solely is not tasty. Likewise for protein.
However, once emulsified, it gives us the unique sensation of a persistent depth.
With the belief that the coexistence state of oil/fats and protein contribute to this satisfaction, we have been investigating on how to control and to further reveal this synergetic effect.

03

Removing Undesirable
Off-flavors

In general, plants have the ability to produce far more substances than animals.
While these definitely do contribute to the characteristic aroma and taste of plant, we acknowledge this can be a hindrance when it comes to expressing animal-like flavor.
Our research focuses on fine-tuning the animal-like experience as to make these off-flavors unnoticeable to the human perception.

Unlocking satisfaction academically by verifying the “satisfaction hypothesis” with 3 key approaches.
MIRACORE™ will continue this journey to pursue a sustainable future for food.

We are
MIRACORE™.