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DISCOVER HOW TO MASK THE OFF-TASTE OF PLANT PROTEIN

The food industry is struggling with challenges within the plant-based market.

Especially in imitating that typically juicy, savoury, meaty flavour that people love about meat.

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Plantbased_burgers_factsheet_Scelta Taste Accelerator

Do you want to taste the effect of our Scelta Taste Accelerator yourself or download our factsheet? Click on the test & taste logo above to order a free testing sample.

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CHALLENGES & MASKING TOOLS

You probably know the typical off-taste from the plant based proteins. Plant-based proteins which are often applied are wheat, soy, peas and faba beans. These products have a typical, bitter, beany, carton off-tastes.

A long list of masking tools, like artificial aroma’s and taste improvers are used to make the plant proteins tasty. Resulting in a long list of ingredients which are not the healthiest ones. A lot of meat replacers are high in herbs & spices, salt & yeast extracts. This is costly and unhealthy.

OUR NATURAL SOLUTION

s-RGB SCELTA Taste accelerator logo (magic powder background) positif v4 288 ppi

Our Scelta Taste Accelerator (STA) makes it possible to enhance the overall flavour profile on the one hand and mask
the off-taste of plant-based products on the other!

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Scelta Taste Accelerator CC for topical applications and bread

CLEAN LABEL

STA is a natural alternative for artificial taste enhancers like MSG , I+G, HVP and yeast extracts. Our product is made from mushrooms only which makes it possible to clear- and clean up your label! 

SALT, SUGAR, SPICE REDUCTION

The taste enhancing effect of umami makes salt saltier, sweet sweeter and certain spices and herbs intenser. This allows you to lower salt and spice blends up to 50%.

MEATY NOTES

Umami and especially the umami from mushrooms are well know to give this typical savoury meaty flavour. Perfect to add additional meaty notes to you plant based product.

JUICINESS / SALIVATION

Plant proteins are well known about their typical dry/astringent mounth feeling. Umami triggers the sustained secretion of saliva. Saliva produced with umami is more viscous and seems to wet the inside of the mouth more. This effect creates a mouth- watering sensation and makes dryness of plant proteins less.

QUESTIONS?

Our team is here to help! Give us a call or send us an email.