From algae to whey, sources of proteins for use in foods and beverages continue to proliferate. Proteins are formulated into products for their nutritional and functional benefits, but final products must also meet consumers’ high expectations for taste. Flavoring any product with higher levels of protein can present unusual difficulties. An added challenge occurs due to the trend towards unfamiliar plant-based proteins. Flavorings are often more heavily relied on to overcome innate plant flavors. This presentation looked at the food chemistry behind protein-flavoring interactions to help explain why “what you put in is not what you’ll get” and suggests tactics to minimize one of the ultimate flavoring challenges.
Gary Reineccius, Ph.D., Professor and Past Department Head, Dept. of Food Science & Nutrition, University of Minnesota speaking on “Protein Flavoring Challenges” at the 2017 Protein Trends & Technologies Seminar.