Recreating the taste of meat remains one of the hardest challenges in alternative proteins. Texture can be engineered and nutrition can be matched, but flavor, especially the deep, metallic, umami richness associated with heme, is far more complex. As the industry moves beyond first-generation plant-based products, innovations that unlock this sensory layer could play a decisive role in consumer adoption.
Brewing “meaty” taste from plants
A recent patent from The Mediterranean Food Lab describes a fermentation-based method to create flavor ingredients with heme-like sensory properties (WO2026018239A1). Instead of producing heme itself, the process combines plant materials rich in polyphenols, such as coffee byproducts or grape residues, with plant sources that naturally contain trace metals like iron or zinc.
During fermentation, these components interact and form complexes that mimic key aspects of meat flavor. For example, tannins from coffee waste can bind with iron to create compounds that contribute to bitterness, astringency, and subtle metallic notes. The result is a multi-layered flavor system that delivers not just taste, but also mouthfeel and a lingering savory impression.
This approach stands out because simply adding iron to food does not recreate meat flavor. The patent shows that the interaction between plant compounds and metals, shaped through fermentation, is essential to achieving a more realistic profile.
A fermentation platform for next-generation flavors
The Mediterranean Food Lab focuses on developing clean-label flavor solutions using fermentation, often built on agricultural side streams. Their broader goal is to transform low-value plant materials into high-impact food ingredients.
By using inputs like spent coffee grounds or other plant residues, the company combines flavor innovation with sustainability. The resulting ingredients can be applied across a range of products, from plant-based meats to broths and ready meals, enhancing depth, richness, and overall eating experience.
The inventors behind the work
Congratulations to the inventors — Ben-Zion Goldberg, Barak Dror, Tom Levi, Asaf Gronovitch, Sivan Dor, Guy Harlev — for their contribution to the field.
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This post is based on publicly available information. Lab Grown Technologies is not affiliated with the inventors or organizations mentioned.