Maximizing the potential of plant-based protein

More than ever, consumers are highly conscious of their protein consumption, leading them to up their intake of protein rich foods, as well as utilizing functional foods, beverages and/or supplements to ensure optimal protein intake. According to a recent survey¹ from the International Food Information Council (IFIC), one in four respondents had an ideal number of protein grams per serving, and 7 in 10 of those respondents were looking to consume 30 grams of protein or less (36% said they preferred less than or equal to 15 grams and 33% said they looked for between 16 and 30 grams per serving). When it comes to supplements, as well as functional foods and beverages, the arms race to elevate protein content creates challenges for formulators across the spectrum, but plant-based proteins in particular are often prone to challenges with regard to taste and texture. This has necessitated rapid innovation from ingredient manufacturers who are working hard to help formulators elevate the quality of plant-based protein formulations and compete effectively with animal-based options.

Challenges of Working with Plant-Based Protein Sources

Taste and texture can be a substantial barrier for plant-based proteins, which is reflected in consumer perceptions, notes Melanie Luangrath, senior director, new business development, plant-based platform at dsm-firmenich (Maastricht, The Netherlands). She cites data from FMCG Gurus that found 46% of consumers believed that plant-based protein options tasted inferior to dairy proteins.²

“Plant proteins often come with inherent sensory challenges. Many can have off-notes or naturally bitter flavors that can negatively affect consumer acceptance,” she explains. “Different plant proteins also have vastly different functional properties which can impact solubility, gelling, foaming, and emulsifying and therefore limit performance in applications such as beverages, bars, or even meat alternatives.”

As a result, these challenges can be augmented in certain situations. In beverages, stability is a major factor, says Andrew Zumbusch, senior research scientist for Cargill (Minneapolis, MN). “Consumers expect smooth, creamy mouthfeels, but some proteins just aren’t very soluble,” he explains. “They’re hard to get into solution, which limits inclusion levels and may result in beverages with gritty, sandy mouthfeels. Or worse, they precipitate out of solution, leaving behind an unappealing sludge of sediment at the bottom of the container.”

Stability is another factor, particularly true in acidic beverages such as juices, notes Zumbusch. When you consider the demand for higher protein content, these challenges are even further exacerbates.

“At higher inclusion levels (20+ grams of protein per serving), some plant proteins may clog ultra-high temperature (UHT) machines,” says Zumbusch. “Maintaining mouthfeel over shelf life is another concern as some plant proteins may cause high-protein beverages to become more viscous over time, yielding a final product that’s more akin to pudding than a drink.”

This is also a problem in products like bars, he says, due to proteins stealing moisture from other ingredients, leading to hard, unpleasant textures. You also have to consider the processing the ingredient will undergo, such as high heat.

“High heat typically denatures a protein, which influences solubility, gelling capacity, and overall texture,” says Luangrath. This can be both positive and negative in nature, says Zumbusch.

“Heat unfolds proteins, exposing charged amino acids that can interact with other ingredients and form networks,” he explains. “In baking, for instance, proteins like vital wheat gluten help create the dough structure that traps gas, drives expansion and helps build texture.”

Finally, the quality of protein is another important factor. Dairy-based proteins like whey are complete proteins with an amino acid profile that contains the necessary branch-chain amino acids. When it comes to plant-based based proteins, soy is also a complete protein, but rife with organoleptic challenges, and other proteins don’t contain all the amino acids.

How to Get the Most Out of Plant-Based Protein

Creating a complete protein from plant-based sources means blending proteins. “While pea protein’s PDCAAS score of 0.8 is strong, combining it with complementary proteins from grains or oilseeds helps balance amino acid profiles and push closer to a PDCAAS of 1,” says Zumbusch. “That ensures when a label says ‘20 grams of protein,’ consumers get 20 grams of complete protein.”

KC Ng, product manager, rice ingredients & functional protein, for Beneo (Parsippany, NJ) says that faba bean protein and rice protein is a good combination for a more balanced amino acid profile, and that blending is common practice for high protein products. “This has been reflected in many products containing 20-30 grams or more per serving,” she explains. “However, there is a balance between the quantity of protein and the taste—the market wants as much protein as possible without compromising flavor or texture.”

“Another example is a combination of legumes and grains, which creates a mixture that is high in lysine (from legumes) but lower in methionine,” adds Ng. “As grains are the reverse, they balance each other. Also, a combination of legumes, nuts, and seeds boost the methionine lacking in legumes.”

When it comes to taste and texture, food scientists utilize a tool box of ingredients to achieve their goals. “Common ingredients that are used to offset textural or flavor issues include starches, fibers, gums, flavor masker agents and bitter blockers,” says Ng. “Beneo’s solutions include rice starch that can help improve mouthfeel and reduce grittiness in formulations. Faba bean flour, with 20% protein can be a good alternative to wheat flour for protein fortification without impacting the texture of gluten-free baked goods. Prebiotic fiber such as inulin from the chicory root, can be used to improve mouthfeel and moderate bitter notes with its mild sweetness which contributes to a balanced flavor profile.”

“Hydrocolloids can stabilize proteins in high-protein beverages and prevent thickening over shelf life,” offers Zumbusch. “On the flavor side, many plant proteins come with bitterness, earthy notes or astringency. Cargill’s EverSweet stevia sweetener + ClearFlo natural flavor can do double duty in these applications. The sweetener system supports sugar reduction, with zero calories and sugar-like sweetness, while also offering significant flavor-modifying benefits.”

One cannot ignore the innovation taking place in the protein ingredients themselves. “With pea protein in particular, we’re finally at the point where we understand the protein and can unlock more of its functionality,” says Zumbusch. “That’s enabling us to design proteins for specific applications and create food and beverage products with higher protein levels that still deliver great sensory experiences.”

He explains that while some of Cargill’s Puris Pea proteins are designed to build body in beverages and doughs, other like its hydrolyzed Puris 870H and ClearP do not build viscosity, even under heat.

Dsm-firmenich’s Vertis CanolaPro, rapeseed protein isolate, is another innovative example of plant-protein innovation, since it’s highly versatile across a number of matrixes. “Instead of detracting from the desired texture, its high solubility across a wide pH range, combined with excellent gelling, foaming, and emulsifying capabilities, allows formulators to create smoother beverages, softer protein bars, crunchy granolas, and al-dente pastas, and many more applications—all with an excellent nutritional profile,” says Luangrath.

It also pairs well with lighter flavors such as fruity flavors, she adds. It does still benefit from some flavor modulation, due to its slightly sweet, licorice flavor, which doesn’t pair well with all applications. For this, dsm-firmenich has tailor made ModulaSense maskers to work with Vertis CanolaPro.

Faba bean protein concentrate also offer strong functional properties, “such as emulsifying, foaming, thickening, and binding—making it well-suited for use in dairy and meat alternatives, as well as bakery products,” says Ng. “Trials conducted by the Beneo-Technology Center have shown that it can fully or partially replace eggs in products like muffins or meringues, without compromising texture or performance.”

Success in the plant-based protein space requires both technological innovation, and creativity to deal with complex process challenges in an effort to satisfy evolving consumer preferences. The solutions are out there, and over time the stigma around plant-based protein will continue to soften. “The ‘first bite gets the sale, the second drives loyalty’ concept is particularly relevant in plant-protein products, where indulgence must coexist with functional benefits,” says Luangrath. You can have, the best of both worlds.

References

1. International Food Information Council (IFIC). 2025 IFIC Food & Health Survey.
2. Delivering on consumer’s expectations for plant-based nutritional products. Synergy. https://italy.synergytaste.com/insights/delivering-on-consumers-expectations-for-plant-based-nutritional-products/ (Accessed 2025-09-14)