Plant protein boom : choosing the right flavors to catch the trend

Reduced meat consumption, the rise of  flexitarianism, environmental concerns, and the search for better nutritional balance… All these factors are fueling a veritable boom in plant-based proteins across the global food landscape. Far from being just a passing fad, this shift is profoundly transforming consumer habits.

This change also represents a challenge for manufacturers. Although plant-based proteins offer undeniable nutritional benefits, they’re often linked to undesirable sensory notes — such as bitterness, astringency or an earthy taste — that can affect the acceptability of the final product.

This is where flavor systems for plant proteins play a key role. At Metarom, we are here to help manufacturers enhance the taste of their plant protein products, without compromising the nutritional benefits.

Which foods are rich in plant proteins?

LThe world of plant-based proteins is incredibly diverse — they’re now found across a wide range of product categories:

• Legumes (peas, lentils, beans)
• Cereals and pseudo-cereals (quinoa, oats, brown rice, buckwheat)
• Oilseeds (chia, flax, hemp, sunflower)
• Textured proteins or isolates (pea, rice, soy, wheat proteins)
• Fortified processed products : protein powders, energy bars, plant-based desserts, ready-to-drink beverages…

These ingredients are now used in health-focused 3foods, sports nutrition, plant-based meat alternatives, and dairy substitutes.

Plant-based proteins: a booming market fueled by the quest for natural ingredients

Plant-based proteins are winning over a growing audience — not just vegetarians and vegans.

Multiple drivers are fueling this 4expansion, including:

• The pursuit of a healthier diet
• Environmental concerns, notably the impact of 7animal 7farming 9on CO2 emissions
• The desire to diversify protein sources without giving up the pleasure of eating

All these factors help establish plant protein as an essential pillar of tomorrow's diet. Brands stand to benefit significantly — as long as they deliver products that combine nutritional value with sensory appeal.

The flavor challenge of plant proteins

To successfully develop consumer-friendly products made with plant-based proteins, manufacturers must learn to manage their complex sensory profiles — which can include earthy, metallic, and sometimes astringent notes.

Achieving this requires targeted flavor systems and functional solutions tailored to plant-based proteins, in order to:

• Mask these off-notes while preserving the product’s natural identity
• Enhance flavor profiles with indulgent, fresh, or fruity signatures — tailored to each application

Metarom's answer : active solutions and personalized support

Addressing the sensory challenges of plant proteins can't be improvised. To address sensory challenges, Metarom has created specialized ranges for undesirable notes, specifically designed to target undesirable notes in complex matrices, including pea, rice, and soy proteins, as well as BCAAs and wheat or yeast proteins.

Acti’Mask: neutralize sensory defects

The Acti’Mask range acts on taste perception by reducing bitterness and overly pronounced vegetal notes. This active solution restores the balance of flavor profiles and allows plant-based products to deliver a smoother,  more pleasant mouthfeel.

Available in liquid or powder form, it adapts to many applications:

• Fortified plant-based beverages
• Protein soups
• Nutrition bars
• Meal replacements
• Plant-based desserts

Acti’Boost: enhance the perception of sweetness and fat

UUsed in nutritional reformulation strategies (with less sugar and fat), plant-based proteins can sometimes reduce a product’s indulgent appeal. To address this, the Acti’Boost range steps in :

• Acti’ Boost Sweet enhances the perception of sweetness without adding sugar
• Acti’Boost Fat adds creaminess and a more pronounced fatty sensation, without weighing down the product

These solutions make it possible to combine optimized nutrition with a high-quality sensory experience.

Flavors that embrace market trends

At Metarom, we believe that flavors for plant proteins should not simply mask the product's undesirable notes, but enrich the taste experience. We offer flavor profiles aligned with current consumer expectations — perfectly suited to products made with plant-based proteins.

• Fresh fruity notes: citrus, red berries, mango, pineapple — highly effective in protein powders and drinks
• Comforting flavors: vanilla, biscuit, caramel, chocolate — consumer favorites in bars and dessert creams
• Exotic trends : coconut, cola, chai tea — ideal for refreshing product lines and creating market differentiation

The success of a product made with plant-based proteins therefore depends on manufacturers’ ability to offer products that are healthy, appealing, and enjoyable to consume. Metarom positions itself as a key partner in meeting this challenge, offering innovative active solutions, ranges designed to mask off-notes, and tailored support that blends technical expertise with sensory creativity.

Are you developing a new plant-based range?  Let's talk about it! Our teams are here to help you create flavors for health-focused foods that are both effective and indulgent.