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How Do We Evaluate Our Proteins: Select the Right Organoleptic Profile

by Chris Quevedo | May 31, 2019 | Blog

Protein powders have a flavor fingerprint. Each manufacturer has a slightly different process that gives proteins a unique profile. Some pea proteins will have a pronounced beany flavor, while another may taste more like split pea soup. The problem is that the term...

Flavor Development: Setting Expectations and Tips to Masking

by Chris Quevedo | May 28, 2019 | Blog

“I want a sausage, made from plants, that tastes like a sausage” This is the challenge that we face when formulating with plant proteins. As developers we are often asked to make the impossible happen. Plant proteins are finding new applications every month; however,...

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  • How Do We Evaluate Our Proteins: Select the Right Organoleptic Profile
  • Flavor Development: Setting Expectations and Tips to Masking

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    • May 2019