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.
Strategies for improving plant protein flavor
Sign up for Inform SmartBrief
Global fats and oils news
Get the intelligence you need: news and information that is changing your industry today, hand-curated by our professional editors from thousands of sources and delivered straight to your inbox.