How changing attitudes are opening the door to product innovation and a rise in flavour modifying ingredients

By Sarah Smith

Fuelled by the climate crisis, ethical concerns, and increased consideration to maintain healthier lifestyles for longevity, plant-based diets are here to stay. Despite the rise in popularity and advancements in their texture and appearance, plant-based foods still face criticism for having an “off” or bitter flavour compared to their animal-derived counterparts. As such, the industry is exploring innovative ways to mask or modify unpleasant flavours. Additionally, busier lifestyles have led consumers to seek out food supplements or meal-replacement options that can provide optimal nutritional benefits on the go.

In response to these trends, various ingredients have been developed for the food production industry that help to address the growing need for flavour modification, as well as improved shelf-life. Moreover, these ingredients are increasingly being developed from “natural” sources, such as trehalose and flavoured extracts, to meet consumer demand for “naturally derived” products. This article will explore how consumer attitudes are shifting, how this is enabling new product innovation, and how the industry is responding to these new challenges 

Current trends in the food industry

According to estimates, the global plant-based protein market is estimated to reach $20.5 billion by 2029.1 Although the drive is often linked to a desire to protect animals and the planet, one study showed that over half (69.8%) of participants cited health as a major reason to continue following a vegan or mostly plant-based diet.2 It has been well documented that diets including alternative, naturally occurring protein sources, such as beans and legumes, can improve obesity-related diseases and therefore overall health.3,3a And with cardiovascular diseases being responsible for around 18 million deaths worldwide,4 it’s no surprise that consumers are actively making changes that will positively impact their health and promote longevity. Ingredion, a leading global ingredients solutions company, recently conducted a study which found that 99% of European manufacturers see naturally derived products as essential, and at least 87% are already incorporating this trend into their offerings.5  

However, despite the desire to be healthier, fast-paced lifestyles may negatively impact consumers’ food choices such as a reliance on fast food or less nutritionally balanced meals.6 Ready meals have been around since the 1950s, when American food company, Swansons, found themselves with a surplus of turkey after Thanksgiving. They decided to package this with other traditional Thanksgiving foods and sell them in a container that also acted as a plate to eat from – and the ready meal was born.7 Since then, they have become ubiquitous in modern supermarkets and a rapid way for busy consumers to cook and eat a full meal in under an hour. Nevertheless, there are concerns about the ingredients of frozen or ready meals.6

Although the reliance on “unhealthy” foods is not true for all time-short consumers,8 the rising impact has created a gap in the market for innovation in functional foods and/or meal replacement alternatives. Functional foods are commonly defined as foods which offer health benefits beyond their perceived nutritional value. This can encompass nutrient-rich ingredients, additives that help protect against disease, and so on.9,10

Trehalose: What is it, and how can it be used?

But what does this have to do with flavour modification? With the demand for convenience rising, as well as the interest in naturally derived products, plant-based ingredients offer an appealing alternative to deliver nutritionally complete, natural foods. However, plant-based proteins are criticised due to their “off” flavour notes.11,12,13

Sugar and salad dressing are common examples of agents that have been used to change or alter the taste of other foods.11 Despite being a natural product, sugar is often pushed into the unhealthy category due to its high calorific content. Many synthetic sweeteners have been developed over the years to meet the demand for low-calorie sweeteners in diet foods. And other novel saccharides exist to meet the demands of the food industry.

TREHA®︎, produced by Nagase Viita, is a high purity trehalose – a versatile disaccharide used to preserve freshness, enhance flavour and improve texture in the food and beverage industry.14 Naturally found in many plants, algae, and fungi such as seaweed and mushrooms, trehalose is 38% less sweet than sucrose and is the energy-producing byproduct of starch-degrading enzymes reacting with maltodextrin.15 This heat- and acid-stable molecule comprises two glucose rings connected by a glycosidic bond. With over 11 key benefits in food manufacturing, trehalose can offer a range of positive properties to the development of bakery items, sushi production, and vegan/plant-based alternatives.

One example is the high glass transition temperature of trehalose which makes it an invaluable ingredient to produce both crispy and moist textures in products. For recipes with a low water content (around 2-5%), trehalose can be found in the solid ‘glass’ state, meaning it exists in a crystalline form and helps to produce foods with a hard or crunchy texture. At high water concentrations (around 7%), trehalose exists in the liquid state to produce baked goods with a soft, bread-like texture. Other bakery applications include helping to reduce the Maillard reaction for products that prefer a paler visual appearance. Maillard reaction is the reaction of reducing sugar and amino acids (constituent elements of proteins) in the presence of heat to produce a brown colour to foods and a distinctive roasty or charred taste. As trehalose offers higher stability than sucrose, it does not act as a reducing sugar and therefore no Maillard reaction can occur, and much paler baked goods can be produced.

In sushi, trehalose can be used to inhibit starch retrogradation to keep rice from drying out or hardening. Saccharides have a three-dimensional structure which can alter when dissolved in water. The equatorial hydroxy (–OH) groups give trehalose high hydration ability. Trehalose can also extend the shelf life of sushi by up to 2 additional days by keeping rice soft, and its odour masking properties help to dull any fishy smell. Finally, trehalose can also be a vital ingredient for developers of plant-based alternatives – especially those which are to be frozen. In vegan foods, trehalose can mask off flavours to modify the taste of novel proteins and prevent ice crystal growth in frozen foods.

Nutrition enhancing ingredients

Another ingredient that has emerged to meet the needs of functional and naturally derived food demands is vitamin B3, also known as niacin. In a similar vein to Blue Zone® food ingredients such as green coffee making their way into personal care products,16 ingredients we know to be popular in personal care, such as niacin, are now also making their way into food.

Niacin is an organic compound derived from the naturally occurring amino acid, tryptophan, and is an essential human nutrient. Deficiencies in vitamin B3 in the human diet can lead to many side effects such as skin problems, digestive issues, and even mental impairment. As such, sufficient levels of vitamin B3 in our diets are vital to maintaining health and wellbeing by sustaining energy levels, promoting mental concentration, and improving vascular blood flow.

Food-grade versions of vitamin B3 are available for manufacturers and have become popular in recent times to create functional foods and nutraceuticals for the sports and wellness industry. Vitamin B3 is a popular supplement and can also be used in the fortification of food and drinks, but has been described as having a bitter taste.

Whey protein is another key ingredient used in the development of products for sports nutrition. Agropur, North America’s largest whey protein manufacturer, offer BiPRO® whey protein isolate, a high purity, complete protein used in nutritional bars among other applications.17

Such supplementation is often needed in vegan and vegetarian products to enhance nutritional value. Creavitalis® and Creapure® are creatine monohydrates from Alzchem Group and are excellent supplementary sources of creatine for the body. By finding ways to create ‘completed’ plant-based products, these functional ingredients offer more than just improved personal wellbeing. They can also provide solutions for foods that reduce environmental impact and support reduced meat consumption. 18

When additional ingredients such as vitamin B3 or creatine are leveraged in the food industry, it may be necessary for developers to consider the use of a flavour-modifying ingredient like trehalose to mask unwanted tastes. Other popular flavour modification tools for the development of supplements and fortified foods are naturally derived flavourings such as vanilla, peppermint, and lemon. When sourced sustainably and ethically, natural flavourings can also help producers maintain naturally derived claims. Nielsen-Massey, one of the first companies to introduce an organic and fairtrade vanilla from Madagascar, have demonstrated their commitment to programs that promote environmental practices, while also producing the finest quality products.19

Unlocking Flavour

As consumer preferences shift towards healthier, more sustainable, and ethically conscious lifestyle choices, the demand for plant-based proteins, functional foods, and naturally derived products continues to rise. This shift has spurred innovation in the food industry, with novel ingredients like trehalose offering flavour modification, improved shelf-life, and nutritional enhancement.

Trehalose, in particular, plays a pivotal role in improving the taste and texture of plant-based and “convenience” meals, while ingredients such as vitamin B3 support the development of functional foods to target wellness and longevity. As consumer expectations within the food industry continue to evolve, so too will the flavour modification market. Within this changing landscape, it remains crucial for producers to balance convenience, health, and sustainability to meet the growing needs of today’s consumers.

For further information on how Cornelius can help, you can contact us here.

References

  1. Markets and Markets (n.d.) Plant-based protein market – facts and figures. Available at: https://www.marketsandmarkets.com/Market-Reports/plant-based-protein-market-14715651.html [Accessed 24 Sep. 2024].
  2. MDPI (2020) Sustainable diets. Sustainability, 12(21), p. 9093. Available at: https://www.mdpi.com/2071-1050/12/21/9093 [Accessed 24 Sep. 2024].
  3. MDPI (2021) Health and plant eating. Nutrients, 13(2), p. 519. Available at: https://www.mdpi.com/2072-6643/13/2/519 [Accessed 24 Sep. 2024].
  4. World Health Organization (n.d.) Cardiovascular diseases (CVDs). Available at: https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds) [Accessed 24 Sep. 2024].
  5. Clean-label climbs priority list for food manufacturers – research finds (2023) British Baker. Available at: https://bakeryinfo.co.uk/manufacture/clean-label-climbs-priority-list-for-food-manufacturers-research-finds/690026.article [Accessed 24 Sep. 2024].
  6. ScienceDirect (2012) Busy bad food. Available at: https://www.sciencedirect.com/science/article/abs/pii/S0924224412001173 [Accessed 24 Sep. 2024].
  7. The origin story of ready meals (2019) The Week. Available at: https://theweek.com/52-ideas-that-changed-the-world/104239/52-ideas-that-changed-the-world-22-ready-meals [Accessed 24 Sep. 2024].
  8. ScienceDirect (2024) Power on busy bad food. Available at: https://www.sciencedirect.com/science/article/abs/pii/S0278431924000665 [Accessed 24 Sep. 2024].
  9. Maxapress (n.d.) Functional foods. Available at: https://www.maxapress.com/article/doi/10.48130/fmr-0023-0041?viewType=HTML [Accessed 24 Sep. 2024].
  10. Healthline (n.d.) What is functional food?. Available at: https://www.healthline.com/nutrition/functional-foods [Accessed 24 Sep. 2024].
  11. Wang, Y., et al. (2022) Flavour challenges in extruded plant-based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety, 21, pp. 2898–2929. Available at: https://doi.org/10.1111/1541-4337.12964 [Accessed 24 Sep. 2024].
  12. Gascon, M. (2014) Masking agents for use in foods. Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 232-242. Available at: https://doi.org/10.1533/9781845693367.232 [Accessed 24 Sep. 2024].
  13. Asia Food & Beverages (2024) Growing need for flavor masking in F&B products. Available at: https://asiafoodbeverages.com/growing-need-for-flavor-masking-in-fb-products/ [Accessed 24 Sep. 2024].
  14. Nagase Foods (n.d.) Treha® – A multi-functional ingredient. Available at: https://www.nagase-foods.com/global/treha/ [Accessed 24 Sep. 2024].
  15. Nature (2024) A classic sugar, trehalose offers new solutions. Available at: https://www.nature.com/articles/d42473-020-00416-1 [Accessed 24 Sep. 2024].
  16. Ghanem, K. (2017) Chanel’s new serum is our latest beauty obsession. Vogue. Available at: https://en.vogue.me/beauty/chanel-blue-serum-blue-zones/ [Accessed 24 Sep. 2024].
  17. Agropur (n.d.) BiPro 9500 – High purity protein isolate. Available at: https://www.agropur.com/us/ingredients/branded-ingredients/bipro-9500 [Accessed 24 Sep. 2024].
  18. Alzchem (n.d.) Creavitalis® – Creatine innovation. Available at: https://www.alzchem.com/en/brands/creavitalis/creavitalis-food/ [Accessed 24 Sep. 2024].
  19. Nielsen Massey (n.d.) Sustainability initiatives. Available at: https://nielsenmassey.com/sustainability/ [Accessed 24 Sep. 2024].