Their new range of ACTI’MASK Pro masking flavours provides taste solutions for food processing companies wishing to integrate vegetable or animal proteins into their product ranges.
First used for sports nutrition and diet products, proteins are now finding their way into everyday dietary choices. However, food processing companies face significant gustative challenges due to the unwanted off-notes and bitter flavours that proteins can bring to a product.
The ACTI’MASK Pro range has been developed in order to improve the flavour of protein-enriched products. These active ingredients intervene on two levels: first, they provide an initial wave of volatile compounds that softens the aromatic profile by limiting off-notes from the protein. Secondly, they give mouthfeel and extend the length on the palate by coating the sensory receptors, which is what allows the masking agent to reduce bitterness in the finished product. The range was developed using extracts from natural flavours, specially-selected by our R&D team for their effectiveness.
The METAROM Group offers a full range of masking agents for vegetable proteins, including wheat, rice, peas, soy, etc., as each vegetable protein is characterised by a particular type of off-note. With pea proteins, for example, organoleptic testing reveals that the ACTI’MASK Pro Pea masking agent is able to significantly reduce the bitterness vegetable notes in finished products.
The range also includes masking solutions for animal proteins with particularly ACTI’MASK Pro Whey for milk proteins. Specialised masking agents are also available for beef proteins and amino acids destined for use exclusively in sports nutrition.
Our aim is to allow consumers to take full advantage of these nutritionally-beneficial products, without having to compromise on flavour.