Making plant-based meat more 'meaty' with fermented onions

Plant-based alternatives such as tempeh and bean burgers provide protein-rich options for those who want to reduce their meat consumption. However, replicating meat's flavors and aromas has proven challenging, with companies often relying on synthetic additives. A recent study in the Journal of Agricultural and Food Chemistry unveils a potential solution: onions, chives and leeks that produce natural chemicals akin to the savory scents of meat when fermented with common fungi.