More health, more sustainability, more animal welfare \u2014 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 \u2014 for example, when frying meat substitutes or heating up oat milk \u2014 also plays a major role. <\/p>\n\n\n\n
We use a variety of new formats and methods to completely rethink vegan and vegetarian products. Shape the future of nutrition together with us!<\/p>\n\n\n\n
Sounds interesting? Talk to <\/p>\n\n\n\n
Viktoria Heinrich<\/a><\/strong> | Sensory Project Manager Eat Plants not Friends! Mehr Gesundheit, mehr Nachhaltigkeit, mehr Tierwohl \u2013 alternative Proteinquellen gewinnen an Bedeutung. Zum Beispiel f\u00fcr den Fleisch- und Milchersatz. Wichtig ist nicht nur der Geschmack, sondern das gesamte sensorische Erlebnis: Aussehen, Textur, Haptik, Mundgef\u00fchl und Geruch. Das Nutzungsverhalten \u2013 zum Beispiel beim Braten von Fleischersatz oder beim Aufw\u00e4rmen von Hafermilch \u2013 […]<\/p>\n","protected":false},"author":1,"featured_media":5732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[22],"tags":[20],"class_list":["post-4274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trend","tag-purpose"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
viktoria.heinrich@isi-insights.com<\/a>
What might such a project look like? Like this, for example:
Case: Tasty vegan cheese \u2013 on the way to the ideal sensory profile<\/strong><\/a>
Case: With \"decoding meaty taste\" to exciting meat alternatives<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"