Fecha de publicación: 22/12/2022 Fuente: WIPO Meat A meat substitute composition having a plant-based protein and a sensory modifier, such that the composition has reduced bitterness and/or plant protein flavor relative to an equivalent meat substitute composition without the sensory modifier. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.