Company insight
The right plant protein product
Plant proteins are gaining momentum. Soy, pea, mycoprotein, algae – the list goes on. Symrise uses its broad expertise to help consumers embrace plant-based protein in its many shapes and sizes.
consumers want to embrace plant-based protein but each source comes with a very different taste profile, attributes, and advantages. How to pick the right one for a product? And most importantly, how to ensure that it goes the extra taste mile?
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Choosing the right direction Right before starting to pick a protein, you need to know exactly what consumers are looking for. The first step, therefore, includes decoding the consumer preferences and trends transforming the plant-based protein market, whether through social media, surveys or sounding boards. “Consumer profiles range from unconcerned consumers to vegan idealists. As many as 85% could be interested in plant protein products, while also consuming meat more consciously. They may look for the taste of meat or natural plant flavours that are as unprocessed as possible – or something in between,” says Dr Katja Titiinen, director sensory and consumer insights EAME, in the food and beverage division at Symrise.
Find the right protein Producers can choose from a large number of plant protein sources. And the range is getting wider, from microalgae to mycoprotein. Given that we will need an estimated 50% more protein by 2050 to feed the world population, innovation and mass production are essential to cater for our growing needs.
Unique, high-performing analytical tools enable us to assess raw materials, processes, and applications to monitor and manage flavour release, flavour performance and volatile (and non-volatile) off-notes. Ion Mobility Spectrometry (IMS)
Ingredients Insight /
www.ingredients-insight.com Symrise focuses on creating a convincing texture.
technology delivers vast amounts of data in a short space of time. When combined with consumer insights, this data can orientate the choice of protein, masking technologies and enrichment approach. “Plant protein benchmarking links technical properties to functional performance. Based on innovative in-depth analysis, ion mobility mass spectrometry and headspace technology, tools like Protiscan enable us to select, analyse and characterise off-notes and aromas. This makes it easier and faster to find the most appropriate approach for each application and client request,” says Nicolas Basch, culinary development and portfolio director of F&B EAME at Symrise.
Developing the right product Once you understand consumers better and have chosen your protein source, it is time to focus on creating great taste. This multifaceted process brings together criteria such as aroma, mouthfeel, juiciness, and colour. Given these interconnections, at Symrise, a dedicated team oversees the entire process to optimise the finished product and deliver faster results. The first step is to create a “blank canvas” through masking, where Symrise can begin to build the desired sensory profile using taste solutions – for example, the SymLife
hether driven by health concerns, the environment or animal welfare, many
range of neutral taste masking solutions, with both natural flavour and foodstuffs declarable products. These will balance out unwanted off-notes from the protein base, leading the way for flavour design. Adding in background tastes creates additional complexity with broad notes like saltiness. The choice depends on the type of product and whether you are trying to create a taste that is similar to a particular meat. Next, you need to add in distinctive top notes to refine the taste. This requires more complex taste blocks to add in richness, fattiness, and juiciness for a well-rounded sensory profile. Natural colours create a more appealing visual appearance. For meat equivalents, Symrise can even create the colour changes that occur when you cook meat. “By combining the latest R&D like ProtiScan, deep recipe expertise and high- quality natural ingredients, we can achieve great tasting plant protein. We are closing the taste gap with meat to offer more flavoursome and sustainable alternatives”, explains Tim Kluth, category manager of culinary EAME at Symrise.
Getting ready for the challenge ProtiScan embodies a smart approach to analyse and characterise plant proteins, whether common existing sources – like soy, pea, and fava bean – or upcoming raw materials, such as microalgae and mycoprotein. Combining the latest innovations in spectrometry and data analysis, this approach offers unprecedented insights into the sensory profile of any plant protein. You can then characterise the protein, identify its off- identified, and enhance flavour release. ●
www.symrise.com/content-hub/ culinary/alternative-protein/
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