Technical / White Paper

Meeting Nutrition Taste Challenges with Natural Vanillin

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Solvay, and any views and opinions expressed do not necessarily reflect those of

Meeting Nutrition Taste Challenges with Natural Vanillin

Related categories: Chocolate and confectionery ingredients Flavours and colours Proteins

Consumer increasing demand for high-protein nutrition creates significant taste challenges for manufacturers.

The ability to effectively mask inherent ingredient off-notes and bitterness is key to create a strong competitive advantage. When considered together with consumer desire for natural ingredients and clean labels, formulators face a significant technical challenge.

Discover how natural vanillin is a key ingredient to answer these taste challenges in plant and animal protein-based products.

Related resources from Solvay

Show more

Supplier info centre