How to make great-tasting and nutritious plant-based drinks?
As consumers increasingly reach for alternative dairy foods, developing creations that deliver both the valuable nutrition and rich flavour that consumers expect is key.
What inspires you as a plant-based dairy expert?
Being able to flavour plant-based foods and beverages is critical as we develop the sustainable foods of the future.
As the global population continues to grow we anticipate that plant proteins will be critical to nourish the world.
What inspires you as a plant-based dairy expert?
As consumers increasingly reach for alternative dairy foods, I am challenged to develop creations that deliver both the valuable nutrition and rich flavour that consumers expect. I find it energising to think that my applied science knowledge can have a significant positive impact on consumers’ health and enjoyment.
I get particularly inspired by opportunities to make new healthy foods taste great. I was born and raised in a developing country, where it was very clear that access to nutritious food while growing up has a significant impact on outcomes. It is a determining factor in how well you can pay attention in school, how tall you are, whether you will be spared from chronic illness, and how prosperous you are. To this day in my daily work, I thrive on the opportunity to help deliver great-tasting foods because the better a nutritious food tastes, the more likely people are to consume it and enjoy the health benefits.
What are the main challenges in formulating plant-based dairy?
The combination of functionality, nutritional value, and flavour of dairy ingredients is unique. Delivering alternative products starting from plant-based ingredients challenges our knowledge and expertise. Great-tasting plant-based food experiences can only be achieved through a great knowledge of food and flavour science.
How do you go about developing a great plant-based dairy product?
First, I would recommend having a clear target product. For example, if we are working on a yoghurt product, does the customer want to mimic dairy? Or create an entirely new flavour direction? What are the key nutrient specifications, i.e. the grams of fat, sugar, and protein per serving? What is the serving size? Depending on the application, some plant-based proteins are a better fit than others. For instance, we have found pea protein well suited for a plant-based milk, while chickpea protein, with its stronger savoury notes is better suited for cream cheese.
For some customers, for instance those focused on the sports consumers, a higher nutrient (PDCAAS) value is important, narrowing the protein source options further. Once a product base has been developed, we focus on masking the off-notes in order to start with as much of a neutral background as possible. Then we add vegan dairy-like flavours to increase the palatability of the base. Finally, we add any characterising flavours, including any of the typical flavours used in dairy bases, from a vanilla for yoghurt to onions & chive for cream cheese, and anything in between.
Of course, the ingredients used in a plant-based product are of critical importance. They should be chosen not just for functionality and physical stability, but to contribute to a neutral base with minimum bitterness, astringency, and off-notes and to deliver great taste and mouthfeel.
Givaudan’s flavour toolbox is critical in the development of delicious and nutritious alternative dairy foods: from maskers that improve the base to mouthfeel solutions and dairy-like flavours, we are able to improve the sensory experience in plant-based dairy.
