Tackling Plant-Based Flavour Challenges
Flavour is one of the most critical and most persistent challenges in plant-based food formulation.
Despite rapid growth in the plant-based sector, taste continues to be a major barrier to consumer acceptance. That’s because many commonly used plant ingredients including legumes, pulses, grains, and vegetables contain natural compounds that contribute to off-notes such as earthiness, bitterness, and astringency.
Whether you're developing meat analogues, dairy alternatives, or savoury ready meals, the flavour profile of your base ingredients can significantly limit product appeal. Simply masking off-notes with additives or artificial flavours may solve the problem temporarily but it often conflicts with clean-label expectations and regulatory demands.
Our plant-based technical bulletin covers:
- How enzymatic hydrolysis can reduce bitterness and release flavour-enhancing peptides
- Strategies for building umami and savoury depth naturally without added flavourings
- Application insights across meat alternatives, soups, broths, and plant-based snacks
- How clean-label enzyme systems like PlantPro™ can support better taste and consumer acceptance
