What: FREE Webinar
Where: Online
When: On Demand Until June 2, 2022
How to Develop a More Savory, Cleaner Label Plant-Based Product
The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace. Traditional ingredients used to enhance the umami flavor of plant-based products are required to be listed on the label, and some are viewed negatively by consumers. Amano Enzyme has recently developed Umamizyme™ Pulse, a natural enzyme that not only adds a savory, meatier taste to plant-based foods, but also imparts Kokumi for a richer mouthfeel. Umamizyme Pulse produces high glutamic acid and less bitter flavor in proteins, including pea, soy and chickpea proteins for a vegan-friendly, clean-label product.
Learning Objectives:
- Learn how Umamizyme Pulse works in plant-based proteins to create a savory, meaty flavor.
- Compare Umamizyme Pulse to traditional ingredients for producing a savory, meaty flavor.
- Discuss how Umamizyme Pulse can help create a cleaner label in various plant-proteins.
- Discuss various plant-based protein applications and their market growth potential.
Sponsored by:
