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Strategies for improving plant protein flavor

Makers of food products have three basic choices regarding proteins: use sources that start with favorable flavors, find processing methods that improve flavor or mask undesirable flavors. When a familiar product is replaced with a plant-based alternative, "the taste expectations are oftentimes too high for what the plant product can deliver in conjunction with the traditional flavors that we are used to," said Michael Levine, director of strategic product development of flavors for Glanbia Nutritionals.

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