Eat plants not friends!

More health, more sustainability, more animal welfare — alternative protein sources are becoming increasingly important. For meat and milk substitutes, for example. It is not just the taste that is important, but the entire sensory experience: appearance, texture, feel, mouthfeel and smell. Usage behavior — for example, when frying meat substitutes or heating up oat milk — also plays a major role. 

We use a variety of new formats and methods to completely rethink vegan and vegetarian products. Shape the future of nutrition together with us!

Sounds interesting? Talk to

Viktoria Heinrich | Sensory Project Manager
viktoria.heinrich@isi-insights.com

What might such a project look like? Like this, for example:
Case: Tasty vegan cheese – on the way to the ideal sensory profile
Case: With "decoding meaty taste" to exciting meat alternatives