Glanbia Eliminates Bitter and Green Notes from Pea Protein
07 Oct 2015 --- Glanbia Nutritionals’ EasyFlav clean flavor technology has eliminated the bitter and green notes from its HarvestPro pea protein to create the most neutral-tasting, 100 percent vegan protein on the market. In independent trials at North Carolina State University, a panel of trained sensory experts found HarvestPro Pea Protein 83EF offered “significantly lower” bitter green pea notes than other samples, giving a neutral flavor that opens up new formulation possibilities in a wide range of applications.
Flavor has proved the key challenge in formulating with vegetable derived proteins, as their characteristic green notes lend a bitter taste. Glanbia’s EasyFlav technology from the company’s Flavor Artistry group delivers a uniquely clean flavor profile in a vegan protein source. By reducing dependency on flavor maskers, up to a 30 percent reduction in flavor use can be achieved, delivering time and cost efficiencies.
HarvestPro Pea Protein 83 contains more than 83 percent protein and is allergen free, gluten free, GMO free and kosher. Its neutral flavor profile with significantly fewer green pea, pyrazine, bitter and nutty notes than many pea proteins is ideal for bars, cereals, clusters, baked goods and RTM and RTD beverages, allowing popular flavors such as chocolate and vanilla to come through cleanly in the finished product.
Danielle Black, product manager at Glanbia Nutritionals said, “At Glanbia, we have long experience in unlocking the potential of naturally sourced proteins. With consumers now seeking great tasting vegetarian-based protein with no off flavor, and with demand for pea protein registering the fastest growth in the category in 2014 , we believe our HarvestPro Pea Protein 83EF hits the mark. It’s a high-protein vegan ingredient that eliminates the bitter notes that have often limited or restricted new product development. We anticipate our new ingredient will save both time and cost for manufacturers, while delivering great tasting protein in the types of products more consumers desire.”
