Plant-based proteins: Flavor solutions and new applications [white paper]
The introduction of new products with plant-based protein outpaced launches using animal protein nearly two to one in recent years. Although proteins such as pea, rice, soy and pumpkin seed are increasing in popularity, they can also introduce off-notes in a formulation. This White Paper by Virginia Dare shares the company’s experience overcoming flavor challenges while creating unique plant-based protein applications.
- One-third of protein consumption is anticipated to be plant-based by 2054.
- Most applications require a combination of a masking flavor and a characterizing flavor.
- Virginia Dare operates a full MicroThermics® pilot plant for prototypes that will reliably scale up.
Download this free white paper now.