Plant protein for health and sustainability

Plant protein for health and sustainability

More protein, more sustainably

People are interested in plant proteins for different reasons: young people worried about climate change, parents wanting a healthier lifestyle for their families, seniors wanting to protect their hearts – different reasons for different consumers to choose plant protein products.

Food and beverages manufacturers face challenges incorporating plant protein-based ingredients efficiently to develop products with great flavor and texture. Enzymes help manufacturers obtain the ideal properties from raw materials to meet and exceed their products’ requirements.

From alternative protein to preferred protein

The food and beverages space is evolving, and consumers preference towards plant protein is a major driver. Novozymes help you stay ahead of the curve, offering biological solutions to create plant-based products with the right flavor and texture and that are affordable to consumers. Together, we can make plant protein the preferred protein.

Getting to the right taste

Fill in the details below and download the latest consumer insight to see how brands can attract more consumers looking for healthy proteins. This unique research combines in-depth contextual artificial intelligence analysis and quantitative consumer insights to give you the most relevant information on the plant protein market opportunity. 

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

Light hydrolysis by means of enzymes help to deliver the desired product characteristics (solubility, neutral taste, rapid and easy protein absorption) of many proteinaceous raw materials such as soya, peas, rice, whey, and casein. Such hydrolysates are used for protein fortification of food products such as sports & clinical nutrition, slimming products and dairy analogues.

Careful choice of enzymes ensures the desired functionality and enjoyable flavor without bitterness. This lets producers develop the characteristics needed to accommodate the requirements of modern food products.

Meet the expert

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.

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