Countering off-notes: Givaudan unveils “breakthrough” masking solutions for plant-based proteins

20 Jun 2019 --- Flavor and fragrance giant Givaudan has unveiled a selection of holistic masking solutions to counter off-notes across six plant-based proteins: soy, pea, faba, rice, oat, algae and whey. Developed in combination with a new smart masking tool, the solutions were created by conducting over 2,000 evaluations, tried and tested by Givaudan’s expert panel over the past 18 months. The flavor house touts the solutions as highly functioning, enabling suppliers to avoid the cycle of using one ingredient to mask another and then another, in turn supporting clean label ambitions.

“Striking the balance between functionality, texture, taste, nutrition and cost when working with alternative proteins is difficult to achieve without fully understanding the interactions of all the ingredients in the food or beverage product,” says Dr. Flavio Garofalo, Global Category Director Savoury Flavours and Natural Ingredients at Givaudan. 

“These days there are dozens of different types of plant proteins being used in product development and often in various combinations. In nearly every case there are off-notes that need to be addressed. The first challenge is to identify the nature of the off note using multiple descriptors. This allows us to use our SmartTool to select the right masking ingredients to achieve the desired effect,” Garofalo tells FoodIngredientsFirst. “The tool enables our flavourists to work with these proteins in any combination, to formulate a flavour solution that is well-suited for the application – and that tastes great.”

The challenge of masking off-notes in protein-rich foods is not a new one, with developers often turning to sugar and salt to change the taste perception and combat astringency and dryness. However, these traditional solutions do not correlate with consumer demand for healthy, nutritious and functional products and often do not achieve the desired taste outcome, notes the company. The solutions can be declared as natural flavors, as well as being non-GM, allergen-free and can be supplied as Halal and Kosher.

The solutions counter off-notes across six plant-based proteins: soy, pea, faba, rice, oats, algae and whey. Clean label demands continue to drive NPD across a multitude of categories as health-conscious consumers are increasingly taking their health into their own hands by closely inspecting food labels, for example. 

According to reports by market researcher Innova Market Insights, a 13 percent CAGR in global food and beverage launches with a clean label claim was observed in 2013-2017. Products with this type of positioning accounted for 29 percent of global NPD launches in 2017.

“Givaudan’s smart masking tool offers an innovative way of working with these proteins, providing flavorists with the ability to safeguard the taste and textural integrity of the products, regardless of the protein supplier and the techniques they use to isolate the protein,” Garofalo says.

Conducting fundamental research in order to understand all aspects related to off-notes generated by proteins means that Givaudan should be well-equipped to create additional taste ingredients going forward. 

Potential for plant-based NPD
The smart masking tool and subsequent maskers have been developed for nutritional beverages that use protein such as milkshakes and weight management drinks, yet their benefits are already proving useful in other applications; notably, work has begun on applying this knowledge to solutions for meat alternatives. 

Consumers increasingly want to eat meat-free products due to a variety of reasons, including concern for animal welfare and the environment, a desire for healthier food, reducing meat consumption and adding variety and adventure to their diets. This broadening interest in plant-based diets has also resulted in meat alternatives moving beyond their original vegetarian and vegan domain, resulting in widespread NPD. Innova Market Insights data notes that meat substitutes accounted for 14 percent of global meat launches in the first nine months of 2018, up from six percent in 2013.Consumers increasingly want to eat meat-free products due to a variety of reasons, including concern for animal welfare and the environment.

Earlier this month, a new report revealed that in just 20 years, the majority of meat will not be sourced from slaughtered animals but instead, come from today’s burgeoning cultured meat industry or plant-based alternatives.

Givaudan’s recent developments will be rolled out across all regions in months ahead. They demonstrate significant progress in addressing the taste challenges associated with plant-based protein in nutritional beverages, as well as shining a light on further product development opportunities with lesser known proteins, notes the company.

In other news, Givaudan recently inaugurated its new flagship Innovation Center in Kemptthal, Switzerland. The move seeks to accelerate its global efforts in creating differentiated and sustainable flavor, taste and fragrance solutions for the food & beverage and beauty, personal and home care industries. 

The CHF120 million center (US$120 million) marks the company’s largest investment in research to date. It is part of a global innovation ecosystem designed to leverage the company’s broad expertise in flavors, fragrances, active cosmetic ingredients and natural solutions, and enables close collaboration and co-creation with its customers, partners and start-ups.

By Laxmi Haigh