Taste the Difference: Unlocking Flavor Through Breeding in Plant-Based Foods
As the plant-based food industry continues to grow, the spotlight is shifting towards the
perfect balance of nutrition, sustainability, and most importantly, flavor. At the recent
Plant Based World Expo in London, it became clear that the future of plant-based cuisine
lies in the innovation of ingredients.
Advanced breeding techniques are naturally enhancing the taste of plant-based proteins,
making them not just a substitute, but a true culinary experience. One standout example
was the tasting of pea balls, created from different yellow pea lines by KWS, which
highlighted how the right ingredient can elevate the flavor of plant-based products.
Breeding for a Perfect Match
The message is clear: where protein begins – with it – flavor and functional attributes follow.
Traditional plant breeding focuses on yield and disease resistance, and with the rise of
plant-based diets, the focus is now extended to improving flavor and texture of proteins or
other ingredients derived from crops relevant for plant-based foods. By selecting and
cultivating specific pea varieties, breeders can for e.g. enhance desirable taste profiles and
minimize undesirable ones. The result? A more balanced, delicious eating experience with
a cleaner label.
At the expo, attendees experienced this firsthand with side-by-side tastings, showing how
protein extracted from different pea lines can change a product’s taste. This approach
refines plant-based products, making them more satisfying or requiring fewer masking
ingredients. In addition, proving that functional enhancement is as important as nutritional
value. Tailoring crops to meet specific functional and nutritional needs opens forward-looking possibilities.
Where Protein Begins, Flavor Thrives
Advanced breeding starts with studying the genetic traits of peas to unlock their potential.
Pea protein is popular in plant-based foods due to its favorable amino acid profile and
functional properties, but its natural flavor can pose challenges. KWS addresses this by
breeding pea varieties with reduced off-flavor compounds, resulting in cleaner taste
profiles. This approach improves the sensory appeal of pea-based products and reduces
the need for artificial flavor enhancers, aligning with the clean label movement.
Yellow pea lines are developed to taste better and offer enhanced protein functionality,
such as improved gelling, color and emulsification properties. These attributes are
essential for creating plant-based products that mimic the texture and mouthfeel of
animal-based counterparts. Additionally, breeding programs improve agronomic traits like
disease resistance and local adaptability, ensuring sustainable growth and sourcing of
peas.
The Future of Plant-Based Foods
As the plant-based food sector continues to evolve, the future is bright, with flavor at the
forefront. Through collaboration between breeders and food developers, ingredients are
being designed to work in perfect harmony, delivering products that are not only healthy
and sustainable but also irresistibly tasty.
By leveraging their expertise and infrastructure in plant breeding, food analytics, and crop
production, KWS is helping to redefine what is possible in the world of plant-based
proteins. It is all about finding the perfect match, from raw material to final product.
