Plant-Based Protein
Canada grows the pulse and canola protein the world is formulating with, which means Canadian manufacturers hit the taste barrier earlier than most. Plant protein brings beany, green, bitter and astringent notes that scale with inclusion rate. We work at the protein level — masking the specific note your isolate produces, then building a positive profile on top.
Division: Human Food Division
What we're usually asked to fix
Beany and green notes at high inclusion
Above roughly 10% protein, masking that worked at low levels stops working. The system has to be built for your target inclusion.
Bitterness and astringency
These are separate problems with separate tools — bitter blockers do not fix a drying mouthfeel, and vice versa.
Meat and dairy analogue credibility
Savoury reaction profiles, fat notes and process flavours are what make an analogue believable beyond the first bite.
What we supply
- — Targeted masking by protein source
- — Bitter blockers and astringency reduction
- — Savoury, roasted and reaction profiles
- — Fat and juiciness notes for analogues
- — Dairy-style profiles for plant beverages
Available formats
- Liquid
- Powder
- Extrusion-stable options
Working on a project in this category?
Send us your brief — target profile, base, process and any constraints — and our team will come back with a recommendation and samples.
Request a samplePlant-Based Protein — FAQ
- Do you need our protein isolate to start?
- It helps considerably. Off-notes differ between suppliers and lots, so we prefer to work against the material you actually buy.
Related applications
Ready to formulate what's next?
Tell us about your product. Our team will follow up with samples, documentation and application support.