Presentation: How to select the best tasting plant protein ingredient for my application?
The acceptance of plant-based foods is often hampered by the off-flavour present in these food applications. These off-flavours need to be reduced or removed to make the products more appealing and widespread acceptable.
Download the poster presentation about this comparative study of 30 plant protein ingredients across biological origin now and find out about:
- The identification and quantification of volatile compounds in 30 plant protein ingredients and the relation with the sensory perception they evoke.
- The relation of the impact of the aroma active compounds and concentration to the perceived aroma profile in application.
- Several approaches to reduce or remove off-flavours.
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