Flavoring Protein Foods and Beverages

Originally Published: April 1, 2021
Last Updated: April 15, 2021
Flavoring Protein Foods and Beverages

April 1, 2021 — The presentation titled Flavoring Protein Foods and Beverages was given by Gary Reineccius, Ph.D., Professor Emeritus, Department of Food Science & Nutrition, University of Minnesota. This presentation was part of Global Food Forums’ 2021 Premium Protein Webinar series “Overcoming Formulation Issues when Formulating with Proteins.”

The webinar description is as follows: “Flavor is crucial for a food’s or beverage’s acceptance. Obtaining a desired flavor profile can be challenging even in traditional products. When new protein ingredients are included, formulation difficulties can increase considerably. This session offers strategies to consider in the use of flavoring components. Tips and insights on important flavor-protein interactions are discussed. A brief overview on several research projects provides hints for what may be solutions of the future..”

The presentation discusses the mechanisms behind the flavoring challenges when formulating protein-containing foods and beverages. It covers what is known and areas where research could provide insights into better flavorings and improved protein ingredients.

The final slides provides succinct answers to the following series of questions:

  • What are some tactics that could be taken to mitigate protein taste issues in a formula?
  • How do we increase protein concentration without the plant protein off flavor?
  • What makes protein off flavored?
  • How does flavor interact with different kinds of protein such as with soy or pea protein?
  • Why does flavor fades away during storage?
  • Are there ways we can remove unpleasant flavors of plant proteins without adding other flavors from different sources to it?
  • What are some flavors that are more stable that are currently on the markets?

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