The client was looking for plausible solutions and emerging technologies for maintaining its competitive edge in the F&B industry through fulfilling customer expectations and enhancing customer acceptance. With this forward-looking innovation objective, they reached out to Stellarix to identify and evaluate potential technologies encompassing novel processing solutions that can retain nutritional value while enhancing the taste profiles of plant proteins.
Client Background:
The client sought to conduct an overview study to identify emerging solutions or technologies for reducing or eliminating off-taste in plant proteins
Engagement Objective:
This engagement covered the following objectives:
- Identification of technological solutions for the reduction or mitigation of off-taste present in proteins of interest in combination with microbial reduction (if applicable)
- Detailed mapping of identified solutions
- Primary research and in-depth evaluation of the identified technologies/solutions
- Profiling, benchmarking, and shortlisting of promising technological solutions
- Recommendations and suggestions for actionable product development strategies
Methodology:
- Stellarix recommended a highly effective technology for reducing volatile compounds in plant proteins; steam treatment is applied during the pre-extraction phase. This process involves treating the flour at an optimal temperature for a short duration, effectively minimizing off-flavors while preserving the functional properties of the protein
- The report presented a comprehensive overview of various technologies commonly employed by various companies/start-ups for eliminating off-taste of plant proteins, as described in the relevant documents. It also included a comparative analysis of air classification and drying machinery from selected manufacturers, based on the client’s preferences and input
Client Impact:
- The engagement supported the client’s objectives by providing a comprehensive overview of the solutions or technologies regarding the removal or reduction of off-taste/odor of proteins of interest. The study provided recommendations for the utilization of potential technologies.
- The study helped the client in adhering to the promising and emerging technologies to mitigate the off-flavor/odor in combination with microbial reduction (if applicable) of proteins. This information enabled the client to strengthen their competitive position, improve profitability, and make informed strategic decisions based on the insights provided.
Outcome Snapshot:
Ready to Transform Plant-Based Taste Profiles?
Stellarix helps F&B leaders uncover cutting-edge solutions to remove off-flavors while preserving nutrition and functionality. Contact us to explore innovation-driven strategies for better-tasting plant proteins.