High protein products such as bars, beverages, dairy products, among many others, have a reputation for being healthful but also possessing a high price and not necessarily a great flavor. Protein addition can create sensory problems such as bitterness and astringency that reduce consumer appeal. Additionally, simply adding flavors can be more expensive than needed when component interactions are not well understood. This presentation suggested tools and tactics in working with flavors that can improve the likelihood of a product’s success Flavor chemistry, sensory physiology, other formula components and processing all play a role.
MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University speaking on “Protein Formulas: Flavor Challenges” at the 2016 Protein Trends & Technologies Seminar.
