Protein cross linking. Enzymatic reactions. Varying quality of protein. Low water activity. These are just a few of the factors that influence the loss of aroma & taste in protein bars. Underwhelming taste in this category is not a new phenomenon, this challenge started in the 1950’s when some credit Bob Hoffman with the invention of protein bars. Since then, consumers have increasingly searched for bars that deliver nutrition yet taste delicious. Today, protein bars are formulated with both liquid and powder flavors. Liquid flavors can be used as part of the syrup system but are readily reactive to the numerous amino acids available in protein bars. Traditional powder flavors react with proteins, require high usage rates and limit the amounts of actives formulated into the bars. Both traditional flavor systems have issues with strength, aroma delivery and stability. So what is the path to change? A novel delivery system that encapsulates flavors, increases flavor intensity and promotes aroma & taste stability may provide a new solution to an old problem. To begin, our scientists used Gas Chromatography Mass Spectrometry to understand the chemical compounds created during the aging process of a protein bar. Once we identified those compounds, we designed masking technology to limit the off-notes. Our Science team started this research but continued experimentation refined it. Once we understood how to mask whey and plant protein bars, we moved to creating custom designed flavors. We invented new methods to formulate flavors for bars, tested stability and ultimately delivered ‘First Day Freshness’. To prove the concept, we created bars for innovators to taste. At ZoomEssence we’re using science and innovation to create flavors bursting with more aroma and taste. Flavors that will make you say WOW.
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