Guide: Great taste, salt-reduction and clean label from natural umami

Regardless of which flavor enhancers or meaty flavors are applied in the final product formulation they will inevitably add to the complexity of the ingredients list. What if some of these flavor enhancers or flavor compounds were generated as a natural and integral part of the extruded protein used in the meat analogue formulation?

Such approach might offer several potential benefits, such as clean labelling, better taste, higher yield and further cost reduction.