Plant-Based desserts

In plant-based desserts, the taste of the ingredients has a profound impact on the final product. Starches, proteins, and fat replacers can give undesirable off-tastes where additional masking may be needed.

AJIREX™NH can be a solution for masking the off-notes of plant proteins. In combination with AROMILD™ U-15 we can even bring back the associations with dairy, something that can be hard to achieve otherwise.

When the dessert is based on cheese, adding AROMILD™ or AJITOP™ will supply a touch of umami. This creates a perfect base onto which your own identity can be added with a flavour of your choice. If you want to find the best solution for your dessert, please contact our food technologist.