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Challenges – And Solutions – For Formulators Working With Plant-Based Proteins

November 25, 2020: 12:00 AM EST
According to the experts at food processing giant ADM, formulators using plant protein ingredients have to solve key problems like unsatisfactory taste and mouthfeel in finished products. To get around that, ADM uses high-quality, neutral-tasting plant proteins combined with various taste and texture solutions. ADM’s plant protein portfolio – hemp hearts, hemp powder and Arcon T textured pea proteins – have clean flavor profiles that address these challenges. Cargill uses a pea protein developed by Puris that, when added to a neutral-based bread or cracker, ends up with a nice flavor profile that is “very adaptable with seasonings.” Blue Diamond Almonds recommends using high-fiber, low-fat almond protein, which doesn’t seem to have the flavor problems of other plant proteins., 
Charlotte Atchley, "Plant-based protein is hot trend with its own challenges", Baking Business, November 25, 2020, © SOSLAND PUBLISHING COMPANY
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