Successful flavoring of plant protein compositions
Food and beverage industries have three main avenues for research to pursue in their quest to enhance the flavor of plant-based protein products.
First, think about protein sources that already have good flavor profiles, such as almonds. Two, find out how specific protein sources—like soy and pea—are cultivated and then turned into flavorful components. Three: Use other tastes to “hide” the unfavorable, off-notes that come with plant protein. There are alternatives for classic flavors including fruit, chocolate, and vanilla.
The demand for plant-based protein is always rising. According to data from the Plant Based Foods Association and The Good Food Institute, U.S. retail sales of plant-based food were $3.4 billion in April 2017 and then rose 31% to reach $4.5 billion by April 2019. From 2019 to 2023, the global market for plant-based protein products is expected to rise at a compound annual growth rate of 9%, according to London-based Technavio.
When formulating with plant-based proteins, it becomes imperative to avoid taste concerns such as beany and grassy aromas. According to a protein sector survey conducted by Archer Daniels Midland Co., Chicago, flavor is the biggest deterrent to buying plant-based food and beverages, as expressed by over half of customers, according to Jacquelyn Schuh, product marketing director, alternative proteins.for ADM Nutrition.
This is due to the possibility of off-note flavors in plant proteins, such as beany, earthy, “malty,” or sulfur-like flavors, the speaker explained. “While case-by-case flavor optimizations are necessary for certain formulations, ADM’s extensive portfolio enables us to use complementary ingredients to address off-note flavors.”
Blue Diamond almond protein According to Laura Gerhard, director of strategy and marketing at Almonds Global Ingredients Division, Sacramento, California, the ultra-fine powder version of the product is used in protein and nutrition bars, breakfast cereal, protein smoothies and shakes, and nutritional supplements.
“Almonds’ inherently mild flavor makes them a great ingredient to combine with,” the speaker stated. In particular, Blue Diamond almond protein powder has a distinct flavor profile that doesn’t require masking. This makes it a great option forconsumers and product developers alike. Additionally, while almonds are one of the firmer nut types, the powder produced from almonds is milled to the finest granulation, providing a smoother mouthfeel compared to other plant-based proteins.”
Almond protein has been demonstrated to mask off-putting aromas, such as “earthy” undertones in other plant-based protein sources, in protein blends, the source added.
Additionally, Ms. Gerhard stated that formulators can produce goods for particular dietary segments and free-from categories by blending different forms of protein. “Blue Diamond almond protein powder appeals to a broad range of dietary needs and allows for greater versatility in formulations as a dairy-free, soy-free, gluten-free, and non-GMO ingredient.”
Growing, processing, and storage conditions all matter when selecting soy as a source of protein.According to Dina Fernandez, global protein development manager at ADM Nutrition, “the soy protein flavor profile is one of the least challenging to formulate with when compared against other emerging plant protein ingredients at the same level of protein content.” “Beany, grassy, and/or earthy off-notes can be reduced by procuring premium soybeans, assuring proper conditioning, and making sure processing and storage are done correctly.
circumstances. In order to decrease beany flavors, the food producer should take extra care to prevent temperature abuse and select the best flavor options.Puris, Minneapolis, uses pea protein components to create a taste that is neutral. Hexane or any other chemical solvent is not used in the company’s processing of the pea protein. Additionally, the business employs vertically integrated supply chains and direct grower contacts to get several types of yellow pea seeds.
Last year, Puris received a $75 million investment from Minneapolis-based Cargill, which will enable Puris to create pea protein ingredients at a 200,000-square-foot facility in Dawson, Minn. Puris will be able to more than treble its production of pea protein thanks to the facility.
available masking agents
Plant-based protein products might taste better if they include additional flavor characteristics like sweet, spicy, nutty, and toasted.
Virginia Dare of Brooklyn, New York, states that although the plant-based protein market is still in its infancy, popular flavor profiles include vanilla, chocolate, berries, and tropical fruits. There are also alternatives for combinations, such as filthy chai or chocolate chili.
Malt Products Corp., located in Saddle Brook, New Jersey, provides oat and malt extract taste alternatives. According to Amy Targan, president of Malt Products Corp., the company uses technology to give OatRite, an oat extract that has been demonstrated to improve flavor in plant-based protein applications such liquid beverages, meat substitutes, and yogurt substitutes, nutty and lightly toasted characteristics.
Malt extracts have subtle caramel, nutty/toasted undertones, and sweet, “malty” flavors. she said. MaltRite helps mask and improve flavors of plant-based products, including those associated with beany/bitter notes.
“Malt and oat are flavors that have positive, nostalgic and healthy associations with consumers,” Ms. Targan said.Certain categories, such as dairy substitutes, have particular flavor challenges.
“We use dairy products in many different ways growing up: chocolate milk, strawberry milk, vanilla ice cream, etc.” stated Michael Levine, a Chicago-based head of strategic product development for flavors at Glanbia Nutritionals. There is a degree of unfamiliarity that can be difficult to overcome when attempting to substitute those kinds of items with plant-based alternatives. The plant product’s ability to produce the typical flavors we are accustomed to is often limited by taste expectations that are too high.
According to him, processed meals and ready-to-drink beverages with plant protein might have difficult flavor profiles, and processing techniques can cause off-notes.According to Mr. Levine, “there is an additional processing step involving heat with most food and beverage applications, which can bring out the off-notes even more.”
A range of masking agents and tastes, each tailored to address a distinct flavor difficulty, has been created by Glanbia Nutritionals. Numerous plant-based components can be combined with one masking agent.
According to him, some of the others in our masking platform work best in savory or sweet applications. “Some of our maskers manage for additional added ingredients like bio-actives and specific vitamins, while others are application-specific.”
According to Ms. Fernandez of ADM Nutrition, selecting the appropriate flavor profile for a certain application is crucial.Applications with strong flavors and a lot of spice present less of a challenge than those with very clean flavor profiles, according to her. “In low- to medium-protein solutions, vanilla profiles have performed well, and chocolate, berry, and tropical flavors have proven effective in certain applications.”
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According to Ms. Fernandez, some applications call for more clean tasting protein components than others.”Proteins with minimal impact on flavor are particularly suited for beverages, dairy, dairy alternatives, and meat alternatives,” the spokesperson stated.
For example, plant protein off-notes are more likely to be highlighted in vanilla beverages than in chocolate drinks. Conversely, plant-based meat substitutes that solely depend on plant protein for construction typically have greater inclusion rates.Higher protein inclusion rates increase a product’s ability to display the flavor notes derived from plant proteins. Each and everyProtein ingredients differ, and soy protein and pea protein lead the way in plant protein innovation.