A multinational food company was developing a plant-based meat alternative specifically for the Indonesian market. Their initial product testing revealed that while their texture was acceptable, Indonesian consumers found the flavor “artificial” and “missing depth.” The client needed an authentic rendang flavor profile that would work within a challenging soy and wheat protein base while meeting halal requirements.
VKA’s Approach
VKA’s flavor development team initiated a three-phase process:
- Cultural Immersion & Analysis: Our Indonesian flavor specialists conducted extensive research across different regions, documenting subtle variations in rendang preparation. We collected samples from 17 different locations and performed detailed chemical analysis to identify key flavor compounds.
- Technical Development: The technical challenge involved addressing three common issues in plant-based applications:
- Masking the legume off-notes from the soy base
- Creating an authentic fat-soluble flavor carrier to replace the role animal fat plays in traditional rendang
- Developing a time-release flavor system that mimics the long cooking process of authentic rendang
- Integrated Solution: VKA created a comprehensive flavor system featuring:
- A complex spice profile with 23 individual components in precise ratios
- Our kokumi enhancement technology to replace the richness typically derived from slow-cooked beef
- A specialized halal-certified flavor encapsulation system for phased release during cooking
Results
The client successfully launched their plant-based rendang product across Indonesia with remarkable consumer acceptance:
- Blind taste tests showed 72% of traditional meat eaters rated the flavor as “authentic” or “very authentic”
- The product became the client’s most successful plant-based launch in Southeast Asia
- Purchase intent among flexitarians reached 68%, significantly higher than previous plant-based offerings
“VKA’s cultural knowledge made all the difference. Their team understood the soul of rendang, not just its chemical composition. The flavor system performed exceptionally well in our high-moisture extrusion process, maintaining its profile through production and reheating. This collaboration has changed our approach to developing products for Southeast Asian markets.” — Global Innovation Head, Multinational Food Company
