{"id":136303,"date":"2024-07-17T15:20:30","date_gmt":"2024-07-17T14:20:30","guid":{"rendered":"https:\/\/dev.vegconom.de\/usa\/?p=136303"},"modified":"2024-07-17T15:20:30","modified_gmt":"2024-07-17T14:20:30","slug":"new-ingredion-pea-protein-enhances-texture-taste-cold-pressed-bars","status":"publish","type":"post","link":"https:\/\/dev.vegconom.de\/usa\/food-and-beverage\/protein\/new-ingredion-pea-protein-enhances-texture-taste-cold-pressed-bars\/","title":{"rendered":"New Ingredion Pea Protein Enhances Texture and Taste in Cold-Pressed Bars"},"content":{"rendered":"

Ingredion Incorporated<\/a>, a leading provider of specialty ingredient solutions, has launched VITESSENCE\u00ae Pea 100 HD, a pea protein designed to enhance the texture and taste of cold-pressed bars in the US and Canadian markets<\/a>. This new product allows these bars to maintain softness throughout their shelf life, offering preferred sensory attributes and nutritional benefits.<\/span><\/p>\n

[perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”What we have here really delivers beyond what the consumers […] are experiencing today”[\/perfectpullquote]<\/p>\n

Ingredion showcased VITESSENCE\u00ae Pea 100 HD at the IFT FIRST Annual Event and Expo 2024 in Chicago this week, featuring it in a plant-based Chocolate Tahini Jelly protein bar. <\/span><\/p>\n

Daniel Kennedy, Director of Sales for Healthful Solutions and Protein Fortification, and Yeni Pena, Senior Business Manager for Texture Solutions, led a discussion at the expo on innovations in texture and creating sensory experiences that enhance taste and build consumer preference.<\/span><\/p>\n

\"Ingredion
\u00a9 Ingredion<\/figcaption><\/figure>\n

Addressing texture challenges<\/strong><\/h2>\n

They highlighted the new protein formula’s ability to reduce chalkiness while maintaining softness, neutral taste, and reduced sugar content. In contrast, they spoke on traditional protein sources<\/a> like soy and whey and how they can lead to hardening over time and introduce gritty or chalky textures.<\/span><\/p>\n

The company cites that VITESSENCE\u00ae Pea 100 HD is not derived from major food allergens and can help reduce the carbon footprint and blue water usage in cold-pressed bars when substituting whey isolate, according to HowGood<\/a> measurements.\u00a0<\/span><\/p>\n

The VITESSENCE\u00ae Pea 100 HD was tested against other competitive protein sources in accelerated shelf-life and sensory studies. <\/span>Kennedy spoke to the results: \u201cWe looked at some drivers of liking for cold-pressed bars, and three things really rose to the top: smooth texture, indulgence, and a balanced taste overall.<\/p>\n

“We found out that our product scored better than six products that are leading the market on the plant-based protein side of things. So very exciting news to say that what we have here really delivers beyond what the consumers and the customers are experiencing today.”<\/p>\n

\"Ingredion
\u00a9 Ingredion<\/figcaption><\/figure>\n

Nutritional and sensory advantages<\/strong><\/h2>\n

This pea protein delivers a minimum of 84% protein on a dry basis, enabling “good” or “excellent” source of protein claims. Its proprietary processing ensures consistent functionality with minimal texture changes, reducing chalky textures and improving mouthfeel. As a non-hydrolyzed protein, it offers a cleaner label<\/a> while minimizing bitter taste and maintaining a smooth texture.\u00a0<\/span><\/p>\n

Tara Kozlowich, Director of Global Segment Marketing for Healthful Solutions Protein Fortification at Ingredion, stated, “Our objective was to reach and maintain low levels of hardness in cold-pressed bars to keep smooth and creamy textures intact from the first bite to the last \u2014 throughout the product\u2019s shelf life \u2014 without compromising nutrition or the eating experience”<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredion Incorporated, a leading provider of specialty ingredient solutions, has launched VITESSENCE\u00ae Pea 100 HD, a pea protein designed to enhance the texture and taste of cold-pressed bars in the US and Canadian markets. This new product allows these bars to maintain softness throughout their shelf life, offering preferred sensory attributes and nutritional benefits. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”What we have here really delivers beyond what the consumers […] are experiencing today”[\/perfectpullquote] Ingredion showcased VITESSENCE\u00ae Pea 100 HD at the IFT FIRST Annual Event and Expo 2024 in Chicago this week, featuring it in a plant-based Chocolate Tahini Jelly protein bar. Daniel Kennedy, Director of Sales for Healthful Solutions and Protein Fortification, and Yeni Pena, Senior Business Manager for Texture Solutions, led … <\/p>\n

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