Bite Into the Future: Powered by Peas, Algae & All Things Green

Alternative proteins are increasingly becoming the focus of the food industry due to growing sustainability demands and an increased consumer desire for healthier products.

These proteins, including plant-based (e.g. pea, soya), insect-based and fermented variants, offer the potential to complement or replace conventional protein sources while reducing environmental impact.

However, the use of alternative proteins in snack products and confectionery faces specific sensory challenges that can influence consumer acceptance, especially in confectionery and crispy snacks, where the use of alternative proteins often leads to sensory deviations in taste, texture and flavour. Bitterness and earthy flavours, which many alternative proteins bring with them, as well as undesirable changes in consistency and mouthfeel pose major challenges for product developers.

This presentation provides an overview of alternative proteins and highlights specific challenges in the development of snack products and confectionery. A practical example is used to illustrate the use of sensory methods and technological solutions that can pave the way for successful, market-orientated product developments in the field of alternative proteins.