Hello everyone! We are looking for flavours/flavouring for plant-based meat alternatives. Any leads or contacts are appreciated!
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Hi, We offer a range of flavours. Please in box me on nishank@alnitakglobal.com on exactly what you require.
Thank you
Thank you everyone for your help! I'll be contacting the leads that have been provided.
You are the best! Thank you so much for all your help. @Renee Co let us know if this helps.
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Hi Renee,
Do you know Shishira Suresh, our account manager in BC? She will have lots of ideas for you that are clean label and taste delicious.
Please contact her at shishira@dempseycorporation.com
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Hello! Thank you for your message! @Guillaume Brault from Foodarom in Quebec can probably help you! Guillaume Brault gbrault@glanbia.com
Hi Renee,
I'm an account manager for Silesia Flavors and all of our meat flavours are vegan. What's the best way to contact you?
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@Nicole Detlor would you have any recommendations for seasoning suppliers that you might have come across at Conestoga?
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Hello @Richa Gupta!
Yes here is a list of suppliers that could possibly support (not exhaustive and not intentionally leaving anyone out!).
For spice type seasonings:
Griffith Laboratories Griffith Foods | Global Food Product Development & Innovation
Hela Spice Food Product Manufacturer in Canada & the USA | Hela Spice
McCormick Herbs and Spices | McCormick
Newlyweds Newly Weds Foods
Ascona Foods Who We Are - Ascona Foods Group
Kerry Seasonings | Kerry
BSA BSA - BSA Gourmet Seasonings - BSA (smb-bsa.ca)
Wiberg Home | BSA WIBERG
| East India | https://www.eastindia.ca/ |
| Horton Spice Mills | https://www.hortonspicemills.com/ |
For actual flavours:
Would want ones that can support a smaller MOQ (there are a lot more flavour suppliers - reach out if you want more!)
Silesia (above) is on our list for sure!
| Flavorcan | https://flavorcan.ca/ |
| Foodarom / Glanbia Nutritionals | https://www.foodarom.com/ |
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Hi Renee
The YODL community has provided some great recommendations! I'll add a few more, plus I thought it might be helpful to share some insights based on my experience developing meat analogue products with compelling flavour profiles.
Basic proteins like plain chicken or beef don't have strong inherent flavours. It's the added seasonings and cooking techniques that develop the characteristic flavours we associate with meat.
Consider all-in-one vs custom flavours. Many flavour companies offer drop in solutions complete with yeast, natural flavour, salt and maskers. While convenient, these products are available to your competitors as well. Custom solutions can be tailored to your specific needs, which can help differentiate your product, but MOQs may apply.
You can create your own unique profile by understanding the basic building blocks of meat flavour and experimenting with the individual components. This requires more effort and lab time, but can be worthwhile in creating a distinctive profile that sets your product apart in the market.
Base Profile
Savoury/Umami - Look to yeast extracts or HVPs. There's quite a range of whole cell, extracts, or high nucleotides for extra craveability. Check out Lallemand or The Food Source International (ask for Kevin!)
Maskers - Some plant proteins have strong bitter, beany, or cardboard flavors. Maskers can neutralize these undesirable notes:
- Selecting a Masker: Work with your supplier to find a masker suited to your specific plant protein base. Provide details about your base for the best recommendations.
- Examples: Renaissance Bioscience and Maia Farm have projects funded by the Canadian Food Innovation Network (CFIN) that focus on flavor improvement of plant proteins. @Erin Gilchrist @Sean Lacoursiere
Spice and Herb Profiles - Can use basic herbs and spices, but companies like Kalsec have great product lines offering concentrates, culinary pastes or compounded blends. I loved anything labelled sofrito!
Metallic – Most flavour houses realize that beef-type really benefits from a metallic note, so ask for samples that include this.
Layering Flavours from Cooking Techniques
Different cooking techniques impart unique flavours that are essential for an overall complete eating experience. All of these can be sourced individually allowing you utmost control over the finished flavour.
- Brown notes, caramelization (basically Maillard type stuff)
- Fatty/Fried notes, or Wok notes ideal for stir fry strips
- Grill notes, essential for burgers and steaks. Oleoresins from suppliers like Red Arrow, or wood fire notes like hickory or mesquite are powerful
- General smoke, essential for franks or even sausages
And don't forget salt! Save on flavour costs by asking for no-salt added.
One final tip, once all your samples start showing up (it will feel like Christmas every day), develop a methodical experimental plan where you can layer components individually. That way, you're learning the most about the impact of each one vs the guess and test method. Developing deep knowledge of individual ingredients will make future development a lot more efficient!
Feel free to reach out if you have any questions!
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Hi Renee,
As Lavina mentioned, we're a Vancouver-based company developing natural yeast strains to improve flavour and remove antinutritionals in plant based foods. I'd be happy to chat about your current needs if you want to connect!
All the best,