It can be challenging to successfully transform plant proteins into products rivaling the flavor and texture of animal-based meat. This exclusive webinar, sponsored by Amano Enzyme, outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. In addition, this unique enzyme actually increases protein digestibility and facilitates a higher protein claim on your nutrition label. Last but not least, this multi-faceted enzyme also reduces “beany” notes and requires fewer overall flavor ingredients, including salt. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

In this webinar, you will learn how enzymes:

• Are used to increase the umami and meaty flavor of plant-based meats.
• Enhance the flavor of protein before texturizing to incorporate a savory flavor throughout.
• Mask undesirable plant-based flavors and reduce added ingredients, including salt.
• Increase protein digestibility, resulting in a higher protein claim on your label.

Sponsored by: