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Flavoring expertise
Driven by new consumer expectations, plant-based desserts have now established themselves as an essential alternative to traditional dairy desserts. How can we create an irresistible sensory experience?
Soy-based dessert creams, almond yogurts, oat flans… These products are no longer aimed solely at vegans. Today's buyer profile has diversified significantly:
- Vegans
- Flexitarians
- Lactose-intolerant
- Clean label
- Health-conscious
This market shift is creating new challenges for manufacturers. How can we offer plant-based desserts that are natural, nutritious and, above all, indulgent? The key lies in flavoring — and more precisely in crafting a signature taste for plant-based desserts that captivates consumers from the very first bite.
01 — Market context
A booming market in transition
Driven by sustainability, lactose-free living, flexitarian habits and the quest for healthier choices, the plant-based dessert market is booming. In France, sales are climbing and offerings are multiplying.
From classic soy yogurts to indulgent almond mousses, protein-enriched pea desserts, fruity flans and fermented oat delights — the range has expanded dramatically.
But this upmarket shift is accompanied by intensified competition, making differentiation increasingly critical for brands. Simply labeling a product "plant-based" is no longer sufficient; consumers now expect a complete sensory experience. In this context, flavoring is becoming a strategic lever for R&D departments and marketing teams in the food industry.
02 — Technical expertise
Flavoring: a major pillar of the taste experience
Unlike dairy products, plant-based bases exhibit distinctive organoleptic profiles that make flavoring work both essential and highly complex:
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🌿 Plant or earthy notes
In soy or pea bases, naturally present off-notes that need to be corrected
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😣 Bitter aftertastes
Associated with plant proteins, they impair the overall perception of the finished product
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💧 Low flavor intensity
Particularly in rice and oat bases, requiring a stronger aromatic contribution
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🍋 Pronounced acidity
In certain fermented plant-based drinks, requiring careful balancing
Flavoring should not be limited to adding a vanilla or red fruit note. It must also correct, balance, enrich and transform the sensory experience.
At Metarom, we have made this expertise our core business. We design flavor signatures for plant-based desserts that enhance each base while respecting the technical and regulatory constraints of the food industry.
03 — Flavor families
Which flavors resonate in the plant-based dessert market?
Consumers expect reassuring, natural and sometimes surprising flavors. Certain flavor families are enjoying notable success in plant-based desserts:
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🥥Coconut — Integrates very well into rice- or almond-based desserts, with a natural sweetness that is immediately appreciated
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🍋Lemon & lime — Bring freshness and lightness, ideal for balancing dense or protein-rich bases
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🍮Caramel — Perfect for adding a nostalgic touch to soy- or oat-based creams, highly popular with consumers
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🍐Apple & pear — Recreate familiar, gentle flavors that instantly reassure and please
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🫐Blueberry — Well-suited to plant-based yogurts thanks to its naturally tangy notes
Metarom develops these flavor profiles in natural versions in liquid or powder form, with precise usage guidelines to ensure optimal integration into your formulations.
Our R&D center supports you in developing a flavor signature aligned with your product positioning and nutritional objectives (Nutri-Score, clean label, protein enrichment…), with customized solutions adapted to regional tastes.
04 — Innovation
Acti'Mask solutions: controlling off-notes to reveal taste
Even with carefully crafted flavoring, certain undesirable notes may persist — particularly in plant-based desserts fortified with proteins or functional micronutrients. Bitterness, astringency, metallic notes or plant-like undertones can impair the overall perception of the product.
To meet this challenge, Metarom has developed the Acti'Mask range: a series of active solutions designed to mask off-notes in complex bases while preserving the integrity of the final taste.
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Reduction of bitterness and plant-like notes from proteins (soy, pea, rice…)
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Improved overall flavor balance of the product
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Enhanced sensation of roundness in mouthfeel
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Optimized perception of the main flavors
These solutions are available in natural versions and can be incorporated into all types of recipes: plant-based yogurts, dessert creams, fortified drinks, mousses, meal replacements and more. They are particularly effective in high-protein formulations, where they reconcile nutritional benefits with genuine taste enjoyment.
Let's create your flavor signature together
Thanks to our dual expertise in flavors and caramels, Metarom supports manufacturers, SMEs, mid-sized companies and large groups in creating indulgent, innovative flavor signatures fully tailored to plant-based desserts.
Discover our solutions →
written by Pauline MARTEL
Marketing Project Manager
As Marketing Project Manager at Metarom, I oversee the strategic monitoring, events, and marketing departments. I analyze and interpret emerging market trends in order to inform decision-making and anticipate market developments.