Workshop: Flavor Challenges and Opportunities with Plant-Based Proteins
(Room Main Stage - Grand Ballroom A)
12 Nov 19
3:00 PM
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3:45 PM
Though protein purification has improved significantly, replacement of animal-derived proteins with plant-based proteins in standard food products can lead to flavor challenges including protein derived off-flavors, flavor loss and product functionality. Understanding the source of off-flavors and countering them with appropriate maskers can aid the enhancement of product taste and consumer appeal of plant-based products. Product samples will be used to convey the product challenges and opportunities.