Kokumi flavour peptide production from beef offal co-products

25 June 2024
Focus area: Products
Program stream: Technical market access & markets
Project number: 2024-1087
This project trialled an enzymatic method to produce food-grade kokumi flavour-rich extract from beef offal products such as lungs and liver to increase their value. 

Kokumi is a feeling that can be described as perceived richness and roundness that heightens the other five tastes and prolongs their flavour. 

The world-first trials determined that there was a significant increase in kokumi peptides from the offals using the new two-step enzymatic reaction. 

Supporting documents

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Previous in this focus area 15 August 2024 Investigating freezing requirements for products (-18°C to -12°C) Next in this focus area 30 June 2019 Managing risk across the red meat supply chain - stage 1