DISCOVER HOW TO MASK THE OFF-TASTE OF PLANT-PROTEINS
Plant-based proteins which are often applied are soy, peas, rice, wheat 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.
Plant-based chicken variations within the market are often soy based. By adding our 𝗦𝗰𝗲𝗹𝘁𝗮 𝗧𝗮𝘀𝘁𝗲 𝗔𝗰𝗰𝗲𝗹𝗲𝗿𝗮𝘁𝗼𝗿, the typical musty soy off-taste can be masked and the product becomes more savoury. At the same time, the spice mix that is often added to match the chicken spice flavour gets also enhanced in a tasty way.
The disadvantage of pea protein is its typical bitter, dominating off-taste: but our natural umami products are perfect for masking off-flavours through their long-lasting taste enhancement. Flavours become rounder, fuller and more intense. An additional advantage is that it allows you to lower your spice mixes and the salt content of your plant-based meat recipe.
The fish flavourings used in plant-based products can have a slightly bitter off-taste, which can be perceived as less pleasant within the final product. The addition of our Scelta Umami CuliFlow masks the bitter off-taste while enhancing the 'fishy taste' in a completely natural way. It also makes the taste heartier and longer-lasting, which is very pleasant.
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!
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%.
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
Umami triggers the sustained secretion of saliva. Saliva produced with umami is more viscous and creates a mouth- watering sensation and makes dryness of plant proteins less.