PLANT BASED DAIRY ALTERNATIVES 2022
THE IFF APPROACH TO PLANT-BASED PRODUCT DESIGN
September/October 2022 ¦ international-dairy.com · 27
TOP
NOTES
TASTE
MOUTHFEEL
MASKING
Finding the right match
The age-old process of fermentation is ideal for transforming
plant raw materials into a textured base. What’s
important here is that each raw material is matched
with a culture according to its carbohydrate content.
Enzymes are added to break down the carbohydrates
and make them accessible to the culture. In the case of
oats, for example, the enzymes degrade starch and release
glucose for the culture to use as substrate. The
outcome is a more efficient fermentation process, which
also reduces unappealing plant off-notes. A combination
of stabilizers then keeps the fermented base in
shape.
“It’s easy to make an oat-based yoghurt thick by adding
lots of starch, but this will also make it less refreshing
and bulkier, with poor flavor release. A tailored stabilizer
is important to obtain a good balance between viscosity,
mouthfeel, appearance, and taste,” Schwobe says.
The taste of success
Once the base is in place, it’s time to look at what flavor
notes need to be masked or restored to give consumers
a plant-based alternative that is not too far from the
original dairy experience. Remaining off-notes such as
bitterness and astringency must be dealt with.
In her work as principal designer, Astrid Gumbinger uses
innovative flavor modulation tools that interact with
taste receptors on the tongue and in the oral cavity.
“Modulators work by activating or deactivating specific
receptors. An efficient way of masking bitterness, for
example, is to block the bitter receptor so no bitter signal
can be sent to the brain. In that way, you can eliminate
taste issues that disturb the dairy impression.”
Once that is achieved, the way is open to add the flavor
tones that give plant-based drinks and yoghurts the
creamy, milky taste of dairy. Beyond that, Gumbinger
points to a broad selection of top notes, which manufacturers
can use to give their products a distinctive flavor
profile.
“We’ve tested a number of flavor pairings with pea, soy,
oat, chickpea, and hemp. It’s an exciting way to utilize
plant-based notes that boost popular flavorings, such
as chocolate, coffee, vanilla, and various fruits.”
Familiar tastes and textures work best with consumers
who are hesitant to choose a plant-based dairy alternative.
By choosing the right building blocks from the base
and upwards, manufacturers have every opportunity to
finally win their hearts.
BASE DESIGN
TASTE PROFILE
Coffee, strawberry, chocolate, etc.
AUTHENTICITY
Cream, milk, etc.
ENHANCEMENT
Creaminess, juiciness, richness
PLANT BASE OFF-NOTES
Bitterness, protein/process taste
PLANT-BASED SOURCE,
STABILIZER, CULTURES & ENZYMES
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