Your customers aim to make plant-based food with great taste, texture and nutritional profiles. To make sure your soy, pea and other plant protein isolates support that goal, you need to find answers to a range of complex questions. But in fact, the answers are inside the plants, waiting to be found. Best of all, you can find them with just one toolbox: biosolutions.
Consistency and texture are what consumers most dislike about plant-based foods. And the higher protein they demand often leads to off-notes which need to be masked. Many plant-based proteins can also be difficult to absorb. In soy, allergenicity is also a challenge. Your customers need to overcome these challenges to develop plant-based food and beverages that people love.
Our enzymatic biosolutions work inside plant proteins, transforming their properties. By adding our enzymes to your traditional isolate production process, you can tailor your end isolates to your customers’ specific applications. In that way, you can help them overcome a range of challenges.
Fitness-conscious consumers want protein that’s quickly absorbed and digested. That makes digestibility important in sports nutrition. Hydrolysis results in smaller, more digestible peptides and amino acids. These help with faster and more complete digestive absorption. The result is proteins with improved nutritional value.
Infants who are formula-fed and allergic to cows' milk may not get enough protein. Hydrolyzed proteins can help overcome this challenge. Formulas based on hydrolyzed proteins can have lower allergenicity than cow's milk. They're also easily absorbed.
Plant protein hydrolysis can lead to bitterness. Our cost-effective biosolutions create less bitterness. That makes them a great alternative to yeast extracts and other flavor ingredients. And they help you deliver the shorter, simpler labels consumers prefer.
A plant-based drink that curdles when added to a hot drink is nobody’s cup of tea. Protein modification prevents curdling in pea- and soy-based drinks. Across these plant-based drinks, protein modification improves solubility for the higher protein levels consumers want. In fortified protein drinks it reduces viscosity to increase protein.
Taste is one of the key reasons some consumers don’t like plant-based meat. Hydrolysis targets and breaks peptide bonds at different points of amino acid chains. This transforms flavor profiles and helps you achieve amazing umami flavors.
To develop better food and drinks across a broad range of applications, you need to find the answers to some complex questions. Find them inside your raw materials with biosolutions.
How can you develop delicious plant-based spreads, drinks and vegurts with great texture and nutritional profiles as well as shorter ingredient lists? The answers to all these questions and more are inside the plants.
