Firmenich helps solve high-protein beverage flavor challenges
13 Oct 2017 --- Firmenich has officially launched its Protein Shield Flavors, a new line of natural flavor solutions aimed to help developers address the challenges they face when creating beverage products with high protein content. “These natural solutions confirm Firmenich’s deep commitment to advancing health and wellness,” says Chris Millington, President of Flavors. “By making healthy taste delicious we aim to make the healthy choice easier for consumers.”
High-protein beverages provide essential nutrients and have become one of the fastest growing drink categories, Firmenich reports. However, the bitter and astringent taste of protein is rarely appealing to consumers, the company notes.
“Even though formulas have improved, it remains a challenge to completely restore the flavor profile to where consumers expect it to be, which is where Protein Shield Flavors can make a difference,” Firmenich states.
Firmenich’s Protein Shield Flavors are said to combine key tonalities with the company’s TasteGEM technology, masking the impact protein can have on taste buds. They have been specifically developed to address the intrinsic bitterness, astringency and dry mouthfeel of a number of proteins, while also enhancing the overall flavor profile. 
Firmenich notes that Protein Shield Flavors can help the company’s clients design successful high-protein products, from powder mixes to premium convenience foods, by addressing the following key criteria:
• Delighting the consumer: “Taste is the number one driver for liking a protein-containing product.”
• Natural: “Protein Shield Flavors are all natural.”
• Health and nutrition support: “Protein Shield Flavors help to mask not only proteins but also other functional ingredients used in Sports & Nutrition products.”
The Protein Shield portfolio is one of many offerings the company has to help improve the nutritional profile of food and beverages, Firmenich adds.
Protein Shield Flavors were also the recipient of the “Most Novel Food Ingredient” at the 7th Annual Sports & Active Nutrition Summit, held in the Netherlands this summer.
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