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The art of smoothing over protein flavors

Consumers love protein, but it’s no secret that a lot of the time, they won’t love the taste of it if a masking system is not used in the formulation. recently featured Virginia Dare’s Erik Williams, Applications Manager – Health & Wellness, in an article on the rise of protein ingredients, and concurrently, masking ingredients.

“Common plant protein sources include pea, brown rice, chickpea, fava bean, quinoa, pumpkin seed and hemp,” he says in the article. “These proteins often create taste challenges such as bitter, earthy, beany and barny off-flavors. Using masking flavors will reduce these off-flavors and increase the desirable flavors in the bakery product.”

To read the full article, click here!