Plant protein for health and sustainability
Plant protein for health and sustainability
More protein, more sustainably
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From alternative protein to preferred protein
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Your applications for plant proteins
Plant protein
flavor
enhancement
When consumers purchase a savory product, they want to see natural ingredients on the label, without compromising on flavor. Enzymatic hydrolysis of plant proteins is a natural way to capitalize on consumers’ desire for natural savory foods with low salt centent and a rich umami flavor.
Plant protein
functionality
Vegetable proteins such as soy and wheat gluten are commonly used in protein fortification of food products. Enzymatic hydrolysis gives producers better control over functionalities such as solubility. And through careful selection of the right enzymes, bitterness can be avoided.
Better flavor enhancers with enzymatic hydrolysis
Deep and extensive protein hydrolysis of vegetable proteins as flavor enhancers (eHVP) with Novozymes’ enzymes offers advantages over competing enzymes with respect to achievable degree of hydrolysis and cost-in-use and over traditional acid hydrolysis with regards to naturalness and sustainability. Although yeast extract is also perceived as natural eHVP, its sometimes preferred because of its less yeasty off-flavors and as some consumers don’t find yeast extract a recognizable, kitchen cupboard ingredient.
eHVP can be used in a wide variety of savory food products for natural and sustainable flavor enhancement and salt-reduction.
Better functionality
Plant protein that tastes great
Demand for high protein foods in the U.S. has grown significantly in the last decade, in part due to the health benefits associated with a high protein diet.
It has put pressure on food manufacturers, says Dr. Cynthia Machado, Technical Services Senior Scientist at Novozymes. Cynthia, who previously worked at General Mills Inc. in product development, notes that companies must now develop products with high protein content (20-30 g/serving) and superior organoleptic qualities.
The challenge, she says, is that high protein content can negatively affect texture and taste. And so, to compensate, product developers use ingredients like gums and flavor maskers. Enzymes, however, are natural processing aids that can modify proteins, enabling improved viscosity, solubility and enhanced savory flavors.
Enzymes help you obtain the ideal properties from raw materials, such as plant proteins, and incorporate them into high-quality finished products that are easy to absorb and taste great.
