Plant proteins operate differently than dairy proteins, and formulating with plant protein ingredients can pose challenges. Here are the main things that your R&D team should be focused on when selecting plant protein blends and formulating with these ingredients.
Solubility and Dispersion
Some plant proteins have poor solubility or dispersion properties, which can lead to issues with texture, product uniformity and stability. Formulators may need to experiment with different processing methods, emulsifiers, stabilizers and pH adjustments to improve the solubility and dispersion of plant-based proteins in food and beverage applications. It’s also important to choose the best type and mesh size of each protein component.
Texture and Mouthfeel
Plant proteins often have different textures and mouthfeels compared to animal proteins. Due to some of the insoluble matter that comes along with the protein isolation, they may be gritty, chalky or have a beany taste or off flavor that can be undesirable to consumers. Formulators need to work to optimize the texture and mouthfeel of products containing plant- based proteins through ingredient selection, processing techniques, formulation adjustments and flavor systems.
Flavor Profile
Plant proteins can have strong flavors or off-flavors that need to be masked or balanced in finished products. Formulators must carefully select flavoring agents and ingredients that complement or neutralize the taste of plant proteins without overpowering the overall flavor profile of the product. Given this challenge, the SolvPro™ team also leverages its expertise in flavor masking technology to offer a flavor optimized version of each of the SolvPro systems (when applicable and desired).
Allergen Considerations
Many plant proteins, such as soy, wheat and nuts, are common allergens that can pose challenges for consumers with food allergies or sensitivities. Formulators need to carefully label products containing allergenic ingredients and take precautions to prevent cross-contamination during manufacturing to ensure product safety.
Nutritional Profile
Plant proteins vary in their nutritional composition and amino acid profiles compared to animal-based proteins. Formulators need to consider the nutritional requirements of the target consumer market and ensure that products containing plant proteins provide adequate protein content and essential amino acids for optimal nutrition.
Cost and Supply Chain Considerations
Some plant proteins may be more expensive or less readily available than traditional animal-based proteins, depending on factors such as crop yields, processing methods and market demand. Formulators need to consider the cost and availability of plant protein ingredients and explore opportunities for sourcing partnerships, supply chain optimization and ingredient substitution to manage costs and ensure product availability.
Overall, plant proteins can be challenging to work with.
A collaboration between food scientists, product developers and ingredient suppliers is essential to overcome formulation challenges and create successful product applications with desired protein levels. There is also a very wide range of quality across the global supply chain and various suppliers of plant proteins, so finding a high quality source with consistent product quality is a key challenge.
For guidance in solving your plant protein formulation challenges, contact our SolvPro team.
