How to select the best tasting plant protein ingredient?

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 and find out about: 

✔️ The sensory perception of 30 plant protein ingredients. 
✔️ The relation of plant protein ingredient and the perceived aroma profile in application.   
✔️Several approaches to reduce or remove off-flavours. 

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3D cover Presentation | Sensory Research


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