Use of instrumentation to characterise plant-based meat analogues (PBMA) and develop flavour improvements to drive purchase intent
I’m thrilled to announce an National Industry PhD collaboration between v2food and the University of Adelaide, supported by the Australian Government Department of Education! This innovative research focuses on enhancing the flavour, aroma, and colour of plant-based meats making them more appealing to consumers.
The plant-based meat industry has surged in the last five years and is projected to reach $85 billion globally by 2030. Consumers want affordable, great-tasting alternatives, and this project uses advanced analytical and sensory techniques to create plant-based meats that truly deliver on taste. Through this work, v2food and the University of Adelaide are driving innovation and shaping the future of the plant-based food industry.
🎓 University of Adelaide’s Perspective
The University of Adelaide and v2food have collaborated on flavour and consumer sensory projects, over the last two years. With world-leading expertise in analytical and sensory science, the university applies cutting-edge tools and statistical analysis to tackle key food science challenges. Dr Dimitra Capone Principal Analytical Research Fellow and Manager of Adelaide Analytical, is the lead academic supervisor, and she shares her perspective:
“Characterising and correlating the chemical and sensory profiles of foods and ingredients will enable the creation of improved products which enhance consumer enjoyment, providing benefit to this growing food category.”
🏭 v2food’s Perspective
Dr Lisa Ronquest-Ross, CSO of v2food and industry supervisor, highlights:
“The National Industry PhD Program is an excellent initiative, bringing together government, university, and industry with cutting-edge research to solve food design challenges and drive new food categories like plant-based proteins. This project allows us to leverage the University of Adelaide’s world-class research capabilities while advancing innovative solutions for this emerging food category.”
🎓 Student Perspective
Nicholas Kuhlman, PhD Candidate at the University of Adelaide, shares his experience:
“I’ve spent over 15 years in the food industry, primarily as a product developer, but I’ve recently shifted into science and technology research. My passion has always been food and flavour, and it’s exciting to be part of the fast-evolving plant-based meat industry. What excites me most about my research is its real-world impact—helping create delicious plant-based options that people love. The goal is to offer consumers a diversity of protein choices through great-tasting plant-based protein options.”
This collaboration represents a significant step toward the future of plant-based foods, blending scientific expertise with industry innovation to create products that meet consumer demands.
A big thank you to Mark Neuendorf for facilitating this project.
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