Getting to the right taste

Fill in the details below and download the latest consumer insights 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.

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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.

Discover more about our protein ingredients solutions

Whether you are looking to enhance flavor, extract protein from plants or get more out of animal co-products, our enzymatic solutions will help you create new opportunities and meet market demands.

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