Make plant-based dairy off-notes a thing of the past
Overcoming off-notes challenges
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From understanding the science behind plant-based proteins, to developing a palette of masking flavours and proprietary sensory evaluation technologies, Givaudan has the scientific knowledge and flavour creation expertise to help overcome challenges linked to off-notes in dairy alternative product development.
Taste: consumers’ #1 driver
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Taste: consumers’ #1 driver
In study after study, year after year, the data shows the same results: Taste is the number one driver of consumers’ preference and repurchase for plant-based dairy products. Every survey that the International Food Information Council Foundation has carried out to date has confirmed this, and in 2020 88% of those surveyed stated taste as their primary reason for buying a product.
Primary reasons buying a product
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The age old protein challenge: off-notes
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The age old protein challenge: off-notes
While taste is such an important factor, unfortunately, plant-based proteins used in alternative dairy products are often laden with off-notes. Each plant protein has its own natural aromas depending on the origin and quality of the source, and these notes sometimes have an undesirable taste profile such as beany, grainy, bitter, or astringent; if left unaddressed, they pose a real risk to product likeability. Our holistic approach and decades of experience enable solutions that help customers achieve the taste and experience their consumers demand.
Unparalleled solutions
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Our knowledge of plant proteins and taste,combined with the leading innovation programme and masking portfolio, allows for unparalleled solutions – and taste experiences – for our customers and consumers.
Science and chemistry
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To combat off-notes, you need to understand them. Using both analytical and sensory science, we dive into all that is in a particular plant protein to understand everything about how and why its flavours and tastes are perceived.
Sensory science
Our sensory experts around the world use Givaudan’s Sense It® language and descriptors to assess and map a great number of plant protein sources, as well as market products. Trained descriptive sensory panels give an indication of how off notes relate to perception, and how these change based on flavour and formulation changes while benchtop or tasting evaluations give a good indication of major off-note flags that need directional masking.
Analytical
Using analytical chemistry, our experts can identify which compound(s) are the likely causes of off notes in a particular application. From there, they are able to find targeted solutions to address the taste challenges.
Masking technologies
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Masking technologies
Through our sensory and analytical efforts in plant-based dairy, we have created a unique and highly effective portfolio of masking technologies. Using masking technologies in flavour creation helps to cover, or reduce the effect of off-notes present in food or beverage, making it more palatable and appealing to consumers.
Our flavourists have at their fingertips the tools necessary to custom-fit solutions that lead to delicious, consumer-pleasing products.
It’s what consumers are looking for!
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It’s what consumers are looking for!
Plant-based dairy has developed broad appeal and today is in high demand. Givaudan’s recent Plant Attitude dairy study shows that 72% of consumers occasionally consume plant-based dairy products (milks, yoghurts, cream etc.) and consumers under age 35 are much more likely than not to consume them!
Source: Givaudan 2021 Plant Attitude dairy research
Base: consumers 18-65 y.old
Make plant-based dairy off-notes a thing of the past
Contact us to learn more about the art of masking and how our plant-based experts can help you make a perfect-tasting product.