Plant protein masking: Symrise delivers solutions for non-dairy applications

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14 Mar 2018 --- Symrise Flavors has developed a masking flavors toolbox specifically targeted to overcome the challenges of aftertaste and off notes of plant protein in non-dairy applications, one of the fastest growing segments in the US market.

Speaking to FoodIngredientsFirst, Ian Thurston Senior Category Manager for Sweet at Symrise said: “Symrise has seen a clear increase in demand for plant-based protein products from our customers.” 


“Due to sustainability concerns, health and wellness concerns or simply living a more flexitarian lifestyle, consumers are clearly interested in protein alternatives and that is reflected in the products our customers are developing and launching in the marketplace,” he explains.  


Symrise is highly advanced in masking technology, according to Thurston. “We have developed a number of flavor masking systems for plant-based protein products like pea protein and other forms of plant-based proteins for many products in the sweet and beverage categories.”

 

Carol McBride, Category Director, for Sweet at Symrise, said: “Our marketing and technical professionals recognize the heightened interest in plant protein health benefits, understanding that these benefits go well beyond nutrition, notably in the non-dairy segment. Based on our technology and innovation expertise, our masking flavor solutions result in better taste in plant protein non-dairy applications.”
 

Product information is available to customers upon request and includes the recommended dosage for natural pea protein masking, natural rice protein masking flavor, natural almond protein masking flavor and natural soy protein masking flavor.


McBride concluded: “A Symrise technical specialist can work with customers in tailoring masking solutions for drinkable products, as well as non-dairy yogurts, ice creams, protein powder mixes, smoothies and milk.”

 

This week, the company also announced solid global growth for FY2018. You can read the full story here.

 

By Elizabeth Green
 

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