Nutraceuticals World (NW): How do different types of plant-based proteins (e.g., pea, soy, rice, fava bean) differ in terms of taste and mouthfeel?

Vaidehi Shinde, Flavor Application Scientist, Prinova USA: Overall, plant proteins tend to have a gritty taste and can leave a film in the mouth, which may have been accompanied by an astringent flavor. Rice protein can impart a bitter note, and it is typically used in smaller quantities for this reason. Among the options, fava bean protein offers the smoothest texture and the least gritty sensation. Pea protein ranks second in terms of texture, while mung bean protein is often least preferred due to its tendency to leave a beany film in the mouth, which can only be alleviated by drinking water. It is important to consume these proteins correctly to avoid potential throat irritation caused by the gritty particles.

In addition to understanding the taste and mouthfeel differences between various types of plant-based proteins, it is crucial to emphasize that proper formulations play a paramount role in enhancing the overall sensory experience. Skilled formulation techniques can help mitigate undesirable attributes, such as grittiness, astringency, or bitterness, associated with these proteins. By carefully selecting and combining ingredients, optimizing processing methods, and considering the final product’s texture, flavor, and mouthfeel, formulators can create plant-based protein products that offer a more enjoyable and satisfying consumption experience.

NW: Why is it often challenging to achieve good taste and mouthfeel with plant-based proteins?

Shinde: Achieving desirable taste and mouthfeel with plant-based proteins is often a complex and challenging task primarily due to the inherent grittiness and astringency associated with these proteins. Creating a smooth texture that is pleasant to consume is a key customer expectation. It is possible to address these challenges by employing effective formulation techniques. Ingredients like gums and plant blockers offer viable solutions to enhance the mouthfeel of plant-based protein products, enabling the creation of smoother and more enjoyable textures that align with customer preferences.

NW: What are some common approaches that food manufacturers use to improve the taste and mouthfeel of plant-based protein products?

Shinde: Food manufacturers commonly use a range of techniques to enhance the taste and mouthfeel of these plant-based protein products. The approaches typically involve a combination of various gums like xanthan, guar, and gum acacia, as well as plant blockers, which are utilized to achieve a smoother texture and improved mouthfeel. Another essential component in this process is salt, which helps reduce the drying and astringent characteristics that can negatively impact the sensory experience. By skillfully incorporating these ingredients and techniques, formulators can create plant-based protein products that offer an enhanced taste profile and a more enjoyable mouthfeel.

NW: How important is taste and mouthfeel when it comes to consumer acceptance of plant-based protein products?

Shinde: Taste and mouthfeel play a pivotal role in consumer acceptance of plant-based protein products. Consumers seek products that offer a delightful and satisfying sensory experience. Bitterness, grittiness, and other undesirable attributes can significantly impact their perception and overall enjoyment. Additionally, given the relatively costly nature of protein products, it becomes crucial for the taste to justify the price, providing consumers with a worthwhile experience. Therefore, prioritizing the development of plant-based protein products that excel in taste and mouthfeel is essential for achieving consumer acceptance and meeting their expectations.

NW: What role do other ingredients, such as fats and flavorings, play in improving the taste and mouthfeel of plant-based protein products?

Shinde: Flavorings, along with fats, can significantly contribute to taste enhancement and improved mouthfeel of plant-based protein products. In the case of plant proteins, incorporating indulgent flavors becomes crucial for achieving a satisfying mouthfeel and texture. Flavors like snickerdoodle, vanilla chai, or banana bread complement the inherent gritty notes of these proteins, as the spice and bakery elements harmonize effectively. Additionally, popular profiles such as chocolate peanut butter and dark chocolate sea salt caramel are commonly observed with plant proteins. The fat content derived from ingredients such as cocoa and peanut butter plays a key role in creating a creamy texture, further enhancing the overall sensory experience. By carefully selecting and incorporating compatible flavors and fats, manufacturers can elevate the taste and mouthfeel of plant-based products offering consumers a more enjoyable and indulgent experience.

NW: Are there any emerging technologies or techniques that show promise in improving the taste and mouthfeel of plant-based protein products?

Shinde: Our Prinova bitter blockers have demonstrated impressive efficacy in masking the off notes commonly associated with plant proteins. By effectively neutralizing bitterness, these blockers contribute to transforming plant proteins into a more enjoyable sensory experience, reminiscent of a smooth milkshake-like texture. This advancement allows consumers to derive pleasure from drinking plant-based protein products. By exploring and implementing innovative technologies like bitter blockers, at Prinova, we can continue to improve the taste and mouthfeel of these products, meeting consumer expectations and expanding the appeal of plant-based protein options.