date:Jul 25, 2019
xisting challenge of masking off-notes in protein-rich foods. Traditionally, developers have used sugar and salt to improve taste perception and to combat astringency and dryness. However, these solutions often do not achieve the desired taste outcome and are unappealing to customers who demand healthy, nutritious and functional product.
Last month, Givaudan released a range of masking solutions for soy, pea, faba, rice, oat, algae and whey. The solutions were the result of more than 2,000 eval