The global demand for plant-based products has surged in recent years, driven by consumer preferences for sustainable and health-conscious diets. Despite the impressive growth, plant-based food manufacturers continue to face a significant challenge: delivering products with flavours that match the appeal of their animal-derived counterparts. To address this, Biocatalysts Ltd. has developed innovative enzymatic solutions designed to enhance the umami profile of plant-based proteins, creating more palatable and consumer-friendly options.

Enzymatic solutions for improved palatability

Plant-based protein sources, such as peas, lentils and wheat, are often limited by their natural amino acid profiles, which can produce flavours perceived as earthy, bitter or otherwise unappealing. To overcome these challenges, Biocatalysts Ltd. has engineered a targeted enzymatic solution that leverages the unique properties of amino acids to create rich umami flavours. Umami, known as the fifth taste, delivers a savoury and meaty flavour that is essential in enhancing the sensory appeal of food.

The process involves two proprietary enzymes: Promod® 417L (a liquid endopeptidase) and Flavorpro® 611L (a liquid exopeptidase with glutaminase side activity). These enzymes work synergistically to break down plant proteins into smaller peptides and free amino acids, particularly glutamine. Flavorpro® 611L’s glutaminase activity then converts glutamine into glutamic acid, the primary contributor to umami flavour.

This enzymatic approach ensures that plant-based proteins develop a strong umami profile, making them more appealing to consumers. Importantly, it avoids the need for artificial flavour enhancers or masking agents, offering a natural, label-friendly solution for food manufacturers.

The impact of Umami flavours on food

Beyond its savoury taste, umami increases the perceived saltiness of foods, allowing for reduced sodium content without compromising flavour. This is particularly valuable in health-conscious formulations. The depth and richness of umami also create a more complex flavour profile, which is often associated with premium food products.

For plant-based proteins, achieving a pronounced umami flavour is transformative. It not only masks undesirable notes but also creates a sensory experience closer to that of animal-derived proteins. This improvement in palatability encourages greater acceptance of plant-based products among mainstream consumers.

Challenges with plant protein flavours

Many plant-based proteins struggle with inherent flavour issues. Legumes, grains and certain vegetables naturally contain compounds that produce earthy, grassy or bitter notes. These undesirable flavours can detract from the overall sensory experience, making plant-based products less appealing.

Additionally, texture and mouthfeel play a significant role in consumer perception. A product that tastes “off” or lacks the right texture is unlikely to succeed, even if it meets nutritional and sustainability goals. Addressing these challenges requires innovative approaches that enhance flavour while maintaining the functional integrity of the protein.

Umami flavours in pea protein

Pea protein, a widely used plant-based ingredient, exemplifies these flavour challenges. Sensorial analysis of untreated pea protein isolates often reveals notes of cardboard, starch, or raw plant matter. These flavours are unappealing to consumers, limiting the adoption of pea protein in certain applications.

Biocatalysts Ltd. has demonstrated the efficacy of its enzymatic solution in enhancing the flavour of pea protein. By applying 0.3% Promod® 417L and 0.6% Flavorpro® 611L (w/w protein), followed by incubation at 55°C for 4 hours and deactivation at 85°C for 15 minutes, the treated pea protein exhibited a significantly heightened umami profile. The resulting hydrolysate had a savoury, meaty taste with greater depth and richness, making it a superior ingredient for plant-based foods.

This approach represents a one-step solution that is both natural and targeted, offering a clean-label alternative to traditional flavour enhancers or masking agents. It aligns with consumer demand for transparency and minimal processing in food production.

Selecting optimal enzymes for plant protein functionality

The use of enzymes in plant protein processing extends beyond flavour enhancement. Enzymatic hydrolysis offers several functional benefits, including:

• Improved digestibility
• Enhanced solubility
• Better processibility
• Custom flavour profiles
• Improved texture and emulsification

For example, many plant proteins have poor water solubility, limiting their use as functional food ingredients. Proteases like Promod® 417L and Flavorpro® 611L address this issue by partially hydrolysing the protein, improving its solubility and versatility. These enzymes also enable the development of bioactive properties, contributing to the health benefits of the final product.

Biocatalysts Ltd. offers a range of proteases tailored to meet specific end-product requirements. Whether you are working with pea, lentil, wheat, or other plant proteins, the team can recommend optimal enzyme combinations and process parameters to achieve your desired functionality and flavour profile.

For manufacturers exploring different plant proteins or alternative processing conditions, Biocatalysts Ltd. provides a comprehensive technical application service. This includes testing enzymes on specific substrates and optimizing conditions for umami flavour generation. The goal is to deliver solutions that enhance performance, efficiency, and product quality, helping food manufacturers achieve their vision.

Partner with Carst & Walker to transform your plant-based products and meet the needs of an evolving food industry. Together, we can unleash the full potential of plant-based proteins. This product is only available through Carst & Walker South Africa.

For more information, please contact us.

Principal: Biocatalysts Ltd.