A single serving of plant protein powder can contain up to 24 grams of protein, placing it in the same league as other animal protein powders like whey, a widely utilized protein in the sports nutrition market. Pea, soy, hemp, and brown rice are the primary plant protein sources in the market.
However, plant proteins pose a challenge to the food industry due to their often strong and unpleasant aftertaste, a concern for consumers. This aftertaste is commonly described as “beany,” “earthy,” or even “green.” In response to this challenge, OSF Flavors has developed a specialized masking flavor technology aimed at concealing these undesirable notes and enhancing the overall taste of products incorporating plant proteins.
The flavorists are then able to use their expertise to select specific flavor building blocks to create the most appropriate masking agent for the application.These flavor building blocks are developed by studying, analyzing and tasting plant proteins from around the world. Each flavor component is complex and targets one specific unwanted aftertaste of the vegan protein. For example, some of them work well to mask bitterness while others help to suppress the “earthy” off-notes. These flavor building blocks are then combined in specific ratios which results in a masking flavor effective for the specific protein to be masked.
Today, OSF Flavors is able to develop natural and organic masking agents to answer consumer demands in clean and sustainable products. We have the expertise and technology to create tailor-made, natural masking flavors, adapted to the flavor profile of very specific plant protein based products.
Requesting a sample is the next step in creating your next plant based innovation!