PETpla.net Insider 03 / 2018

BEVERAGE INGREDIENTS 19 PET planet Insider Vol. 19 particular. However, while 2014 Mintel research showed that snack bars and yoghurts accounted for the majority of high protein launches, the protein trend has spread so quickly that it is now possible to find protein in almost every conceivable type of product on the market. In the beverage sector also, the number of protein-added drinks have been on the rise in recent years, and not just in the sports drink segment. But as the diversity of prod- ucts continues to increase, superior sensorial qualities are becoming ever more vital in the battle to stand above the competition. Barbara Lezzer, Director of Marketing Europe Sweet and Beverage at Sensient, comments: “The variety and intensity of off-notes that have to be covered is the key challenge when it comes to protein masking. Most current protein mask- ing solutions just involve strong flavour usage, but this is an unsophisticated approach that often leads to low levels of consumer acceptance. We at Sensient follow a different route. Our natural protein masking solutions are a combination of different Sensient fla- vouring technologies, which have excellent synergies. We make use of the individ- ual enhancement properties of each technology to calm the negative taste of protein while promoting the desired flavouring profile.” Sensient’s protein mask- ing solutions can be used in various liquid applications such as RTD sports, well- ness and beauty drinks. To achieve the best possible sensorial results for each application, Sensient re- commends working closely with the company’s techni- cal team. Barbara Lezzer adds: “From concept idea- tion to product launch, we partner with our customers every step of the way. This approach delivers complete product solutions built upon innovation, depth of market vision and creativity. Our value-added services help our clients excel in highly competitive markets and create protein-enriched products that really appeal to today’s consumers.” Foresight Over the course of the next few years, the market will see a rise in the diversity of the protein sources used in food and beverage applications, from plant-based proteins like pea to marine-based sources like algae. Experimental proteins such as insect protein or synthesised meat protein will take longer to gain acceptance. However, every protein source is likely to pose numerous sensorial chal- lenges to manufacturers. As a conse- quence, the role of flavour experts is expected to become more important in the future development of tasty and healthy, protein-rich foods and bever- ages. www.sensient.com We do more. Contipure AseptBloc #GermanBlingBling #ContipureAseptBloc Anuga FoodTec 2018 Cologne, 20 – 23 March Hall 8.1, Stand A020/B039