High protein and fiber-rich bases for snacks are gaining popularity. The use of nutritious base ingredients such as pulses, lentils and chickpeas can lead to a positive nutrition association. On the other hand, these bases often carry various off-notes, negatively influence the mouthfeel of the product and provide unpleasant notes to the healthy snack.

In the past years, the global share of snacks with vegan and plant-based claims has increased significantly. Whilst this movement initially targeted at dairy and meats, plant-based innovation has become of interest across different food applications. Consumers also have become more demanding in terms of taste and nutritional profile of plant-based alternatives.  Also they are increasingly seeking out alternative protein sources for health, environmental or ethical reasons.  At the same time, taste and mouthfeel remain crucial factors for a winning healthy snack that satisfies consumers best.

Symrise has developed a wide range of taste solutions and proprietary technologies aimed at masking off notes, improving mouthfeel and succulence of the base and maximizing flavor performance in alternative base snacks.