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 “good” is based on the individual taster.
We look for proteins with neutral profiles focusing on appearance, aroma, taste, and mouthfeel. While no protein is truly “tasteless”, we find proteins that have lower perceived intensities to make it easier in product development.