The Market Hook: The Craving for 'The Linger'
By 2026, plant-based products have solved the "protein" problem, but they are still struggling with the "Fat Problem." Consumers miss the "succulence"—that fatty, lingering mouthfeel of real meat or dairy. Without it, plant-based foods feel "dry" or "short" on the palate. The winner of the 2026 market will be the brand that can provide "Sustainable Succulence"—the feeling of indulgence without the environmental or caloric cost of animal fats.
The Challenge: The 'Short' Finish and Off-Flavor Interference
Molecular Weight Disparity
Plant oils (like coconut or sunflower) behave differently on the tongue than animal fats. They lack the "viscosity" and "coating" ability, leading to a flavor that "peaks" and then disappears instantly.
The Beany Masking Conflict
To get a "thick" texture, many brands use high loads of stabilizers (gums/starches), which often introduce a "starchy" or "chemical" taste that clashes with the savory flavor profile.
The BénBérg Solution: Lipo-Sensation™ Flavor Modulators
BénBérg Arôme’s Lipo-Sensation™ technology uses flavor molecules to trick the brain into perceiving fat.
Trigeminal Nerve Stimulation
We use specific flavor captives that signal the brain’s trigeminal nerve to perceive "richness" and "thickness." This allows R&D managers to reduce actual oil content while increasing the perceived juiciness.
Long-Tail Umami Anchors
We pair our mouthfeel enhancers with "heavy" savory notes that "stick" to the palate, replicating the long-lasting finish of rendered animal fat.
Application Strategy: The "Ultra-Juicy" Plant-Based Burger Seasoning
Concept: A premium seasoning system that turns a standard soy or pea-based patty into a "dripping, succulent" burger experience that rivals high-end wagyu.