Solvay Features Off-Note Masking Capabilities for High-Protein Applications
09.22.17
Experts will demonstrate how its vanillin-based food solutions can overcome common challenges.
Booth O169
Solvay Aroma Performance, a leading global supplier of vanillin and ethyl-vanillin, will showcase its expertise and portfolio of vanillin-based functional solutions at SupplySide West Booth O169. With a focus on protein off-note masking, Solvay experts will demonstrate how its vanillin-based food solutions can enable customers to overcome challenges associated with off-flavors and mouthfeel in high-protein applications.
In line with growing consumer interest in high-protein products, visitors will be able to sample a variety of on-trend prototypes containing animal and plant-sourced proteins such as pea and whey. Solvay also offers masking solutions for natural sweeteners, such as stevia, vitamins and fish oils, supporting manufacturers with technical expertise and formulations to overcome taste-related challenges.
“At Solvay, we are committed to helping our customers develop innovative, cost-effective formulations in line with the latest consumer expectations for natural and tasty food and beverages,” explained Edouard Janssen, senior vice president and general manager of Solvay Aroma Performance, Americas.
“With more than 130 years’ experience in developing vanillin ingredients, we offer a broad range of innovative integrated food solutions, created to help customers tackle challenges associated with off-flavors and mouthfeel. SupplySide West is a fantastic opportunity for us to showcase our capabilities and why we are the ‘go-to’ experts for both natural and functional solutions.”
Consumer Benefits Drive Protein Demand
Consumer interest in high-protein products continues to rise across age groups, as protein’s role in building and maintaining muscle, satiety and weight loss is increasingly well known. Manufacturers of sports nutrition, weight loss/management and adult and pediatric nutrition products, are increasingly incorporating protein in food, beverages and dietary supplement applications to satisfy this demand. As a result, the high-protein trend is making its way into traditional segments, with manufacturers either reformulating existing or launching new, nutritious foods that appeal to mainstream consumers.
The buzz around high-protein diets and concerns regarding health, wellness and sustainability, are fueling interest in new protein sources too. These include plant-based, natural and clean label alternatives – many of which have significant flavor and texture challenges.
High-Protein Food Taste Challenge
According to a recent survey of 200 food and beverage formulators (source: NSM Research, Inc.), taste is the most valued attribute in protein ingredients. The inherent off-flavors of high-protein products, regardless of protein type, therefore present a significant formulation challenge, with consumers and formulators alike attesting to the need to balance the benefits of proteins with good-tasting products that appeal to the mainstream and broader category.
At Solvay’s booth, visitors are invited to taste a whey-based protein shake containing Govanil, a taste-boosting, functional vanilla replacement that provides easy implementation and off-note masking in a variety of high-protein products. Visitors will also be able to sample Vanifolia, mainly derived from GMO-free rice bran. Vanifolia complies with U.S. and EU regulations on natural labeling and is appropriate for a number of applications, including performance/sports nutrition, vitamins and nutraceuticals, and functional foods and beverages.
Solvay Aroma Performance, a leading global supplier of vanillin and ethyl-vanillin, will showcase its expertise and portfolio of vanillin-based functional solutions at SupplySide West Booth O169. With a focus on protein off-note masking, Solvay experts will demonstrate how its vanillin-based food solutions can enable customers to overcome challenges associated with off-flavors and mouthfeel in high-protein applications.
In line with growing consumer interest in high-protein products, visitors will be able to sample a variety of on-trend prototypes containing animal and plant-sourced proteins such as pea and whey. Solvay also offers masking solutions for natural sweeteners, such as stevia, vitamins and fish oils, supporting manufacturers with technical expertise and formulations to overcome taste-related challenges.
“At Solvay, we are committed to helping our customers develop innovative, cost-effective formulations in line with the latest consumer expectations for natural and tasty food and beverages,” explained Edouard Janssen, senior vice president and general manager of Solvay Aroma Performance, Americas.
“With more than 130 years’ experience in developing vanillin ingredients, we offer a broad range of innovative integrated food solutions, created to help customers tackle challenges associated with off-flavors and mouthfeel. SupplySide West is a fantastic opportunity for us to showcase our capabilities and why we are the ‘go-to’ experts for both natural and functional solutions.”
Consumer Benefits Drive Protein Demand
Consumer interest in high-protein products continues to rise across age groups, as protein’s role in building and maintaining muscle, satiety and weight loss is increasingly well known. Manufacturers of sports nutrition, weight loss/management and adult and pediatric nutrition products, are increasingly incorporating protein in food, beverages and dietary supplement applications to satisfy this demand. As a result, the high-protein trend is making its way into traditional segments, with manufacturers either reformulating existing or launching new, nutritious foods that appeal to mainstream consumers.
The buzz around high-protein diets and concerns regarding health, wellness and sustainability, are fueling interest in new protein sources too. These include plant-based, natural and clean label alternatives – many of which have significant flavor and texture challenges.
High-Protein Food Taste Challenge
According to a recent survey of 200 food and beverage formulators (source: NSM Research, Inc.), taste is the most valued attribute in protein ingredients. The inherent off-flavors of high-protein products, regardless of protein type, therefore present a significant formulation challenge, with consumers and formulators alike attesting to the need to balance the benefits of proteins with good-tasting products that appeal to the mainstream and broader category.
At Solvay’s booth, visitors are invited to taste a whey-based protein shake containing Govanil, a taste-boosting, functional vanilla replacement that provides easy implementation and off-note masking in a variety of high-protein products. Visitors will also be able to sample Vanifolia, mainly derived from GMO-free rice bran. Vanifolia complies with U.S. and EU regulations on natural labeling and is appropriate for a number of applications, including performance/sports nutrition, vitamins and nutraceuticals, and functional foods and beverages.
