Sustainability is on everybody’s mind these days. Companies want to create products that are better for the environment and consume fewer resources. Unilever is no exception. This forward-thinking flavor company has recently been pushing to develop new and delicious plant-based protein substitutes that are more sustainable than meat-based protein but no less healthy (or, preferably, even more healthy!). However, as Unilever scientists Hans-Gerd Janssen and Ed Rosing explain, nature made a pretty delicious protein in the form of meat, with a very distinct flavor and mouth-feel. Creating a substitute isn’t easy.
Charred oak barrels that were once used to age bourbon have found new life as they get repurposed for a variety of foods and beverages to add a new flavor profile to familiar delicacies. But how much can an old bourbon-soaked barrel change the chemical makeup? LECO used ChromaTOF® Tile to differentiate regular and barrel-aged maple syrups and quantify the difference.