Page 53 - 150

P. 53

STRATEGIC R&D
STRATEGIC R&D

Due to fast-growing population demographics and changing dietary habits, global
demand for protein is set to rise by 40% by the year 2030. Demand for vegetable
proteins is experiencing major growth in developed countries.

The flexitarian diet, which involves reducing meat consumption The solution to masking
and finding vegetable-based alternatives, is becoming more and undesirable flavor notes in
more popular among consumers; overall, people are leaning towards food and beverage systems
responsible consumption habits, motivated by ethical and relies on the right com-
environmental concerns, and are highly aware of dietary effects on bination of different
their overall health. agents. However, there
First used for sports nutrition and diet products, proteins are is a full range of
now finding their way into everyday dietary choices. Protein is sought masking agents for
for its nutritional and satiating properties, and can now be found in vegetable proteins,
a variety of food types: dairy products and baked goods, meal including wheat,
replacements, drinks, bars, etc. However, food processing rice, peas, soy,
etc., as each vegetable protein is characterized by a particular type of
companies face significant gustative challenges due to the unwanted off-note. With pea proteins, for example, organoleptic testing reveals
off-notes and bitter flavours that proteins can bring to a product. that the innovative masking solution is able to significantly reduce the
1
The innovative masking solution has been developed in order bitterness vegetable notes in finished products.
1
to improve the flavour of protein-enriched products. These active The range also includes masking solutions for animal proteins
ingredients intervene on two levels: first, they provide an initial wave with particularly for whey milk proteins, which are widely employed
of volatile compounds that’s softens the aromatic profile by limiting in the manufacture of dairy products and meal substitutes
off-notes from the protein. Secondly, they give mouth feel and extend (shakes, etc.). Specialized masking agents are also available for beef
the length on the palate by coating the sensory receptors, which is proteins and amino acids destined for use exclusively in sports
what allows the masking agent to reduce bitterness in the finished nutrition.
product.
The solution was developed using extracts from natural flavours ข้อมูลเพิ่มเติม/Additional Information
for the effectiveness. These solutions have been developed in order 1
to provide gustative balance in product composition, thereby Acti’Mask Pro Peaโซลูชันสารกลบกลิ่นรสที่ได้รับการวิจัยและพัฒนา
providing food processing companies with a wide range of options โดย METAROM Group
1
in terms of flavourings. Acti’Mask Pro Pea by METAROM Group

Food Safety
Roadshow

Being a part of the sustainable success of Thai Food &
Beverage Industry, Food Focus Thailand has organized
“Food Focus Thailand Roadshow” to provide knowledge
to Food & Beverage entrepreneurs located out of Bangkok.
In 2018, we will hit the road under the theme of “Food Tuesday, 18 September 2018 #5
Safety Roadshow” to 6 major cities throughout the Central Place Hotel
country.
@ Samut Sakhon