Addressing the "Something Missing" sensation in Plant-Based Foods! Joint Research with NARO
2024.04.12
academia
Why do people often say that plant-based foods are "something missing" compared to animal-based foods? What exactly is the difference in terms of "palatability"?
Fuji Oil Co., Ltd. and Fuji Oil Holdings Inc. have initiated a joint research project with National Agriculture and Food Research Organization (NARO) to explore the answers to these questions. This collaborative research, which began in 2021, led to a press release in September 2023 announcing the research findings.
▼Press Release (Research Findings) Utilization of Sensory Evaluation to Enhance the Palatability of Plant-Based Foods
This study aims to clarify the differences in palatability between animal-based and plant-based foods. The press release announced the development of evaluation criteria for "palatability" and "animal-food-likeness" that can be applied to both animal-based and plant-based tonkotsu (pork bone) soup.
The "criteria" were developed based on sensory evaluation, a research method that uses human sensory organs to assess the properties of substances. In general food sensory evaluations, the aroma, taste, and texture of the food are measured when it is smelled or tasted.
(Figure) Flow of Sensory Evaluation in This Research (edited from the figure provided by NARO)
This study utilized sensory evaluation to specifically identify the factors related to the "palatability" and "animal-likeness" of tonkotsu/tonkotsu-like soup.
The research was composed of four major tests. Detailed information about the tests and results can be found in the press release, so please take a look.
Expectations for the Research
The criteria that can measure both animal-based and plant-based foods are expected to serve as a guideline for achieving the "animal-food-likeness" and "palatability" of plant-based foods, akin to their animal-based counterparts.
Though this research focused on tonkotsu soup, if these criteria can be applied to other foods in the future, they could contribute to enhancing the "palatability" and "animal-food-likeness" of various foods. This might even lead to the creation of new plant-based foods that transcend the role of mere substitutes for animal products.
●From MIRACORE's Perspective...
In interviews conducted during the series of studies, keywords such as "richness," "complexity," and "animal-food-likeness" were identified as related to the palatability and lack of satisfaction in both animal-based and plant-based tonkotsu-like soups. These factors might be considered essential for overcoming the lack of satisfaction, i.e., for achieving a sense of fulfillment in tonkotsu-like soups.
