Plant-based
Differentiating your plant-based ingredients with PlantPro™ Enzyme Solutions
Solving Taste Challenges
One of the most significant barriers to consumer acceptance of plant-based foods is taste. Many plant-based proteins, such as soy and pea, carry undesirable off-flavours, including bitterness. With PlantPro™, these taste challenges can be overcome. Formulated to improve the palatability and sensory experience of plant-based ingredients utilising the proteins’ natural composition. The result, plant-based ingredients that not only mimic but potentially surpass the taste of their animal-based counterparts.
Perfecting Texture for a Realistic Mouthfeel
Texture is crucial in the success of any food product, and for plant-based foods, this is where many fall short. Whether it’s replicating the chew of a steak or the creaminess of dairy alternatives, consumers expect plant-based products to provide a satisfying mouthfeel. PlantPro™ enzymes modify the structural properties of plant proteins, improving water retention, emulsification, and gelling, to deliver a more authentic texture.
Enhancing Functionality for Greater Versatility
Plant-based ingredients often face functional challenges that hinder their use in various applications. Whether it’s solubility in protein drinks or the gelling ability in meat alternatives, plant proteins often don’t perform as required. PlantPro™ enzymes can improve plant protein functionality, allowing them to behave more like traditional proteins, providing manufacturers with greater versatility and enabling the creation of plant-based foods that excel in taste, texture, and performance.
A Solution for Clean Label Demands
Today’s consumers demand transparency and simplicity in their food. They are looking for clean label products - foods that contain recognisable ingredients without synthetic additives. PlantPro™ supports this trend by naturally enhancing product quality through enzymatic processes, reducing the need for synthetic stabilisers, emulsifiers, and flavourings.
