Pain Point 1: Plant proteins have beany and off-flavors.
There is a distinct beany and fishy taste when drinking, which masks the original flavor of the protein, resulting in low consumer acceptance, especially among those who dislike the beany flavor.
De-beany and aroma-enhancing flavor. Neutralize the off-flavors of plant proteins, amplify the natural flavors of grains and nuts, and ensure no off-flavors upon consumption.
Pain Point 2: Animal proteins have astringency and poor texture.
Whey protein, when mixed, often has a bitter and powdery taste, making it unsmooth to drink. When combined with sweetness, it becomes even more cloying, affecting the drinking experience.
Smooth and neutralizing flavor. Mask the astringency of proteins, enhance the texture's smoothness, and ensure no astringency even in sugar-free formulas.
Pain Point 3: Flavor loss after high-temperature sterilization, lacking aroma.
After sterilization at 121°C, the original flavor of protein beverages dissipates, leaving a bland taste like protein water and lacking a memorable flavor.
High-temperature resistant protein flavor. After sterilization at 121°C, the fruit, milk, and other flavors remain ≥88%, and the flavor is still distinct when the bottle is opened.
Solve the problems of beany smell in plant proteins, astringency in animal proteins, and flavor loss after high-temperature sterilization. Suitable for oat, soy, whey, and casein beverages.