Consumers want a greater variety of flavors in plant protein products – flavors that are innovative, bold and globally-inspired. For example, Korean Bibimbap is a growing menu item, in which you could use our gochujang, soy sauce, or doenjang flavors. A cauliflower purée could replace a cream sauce on pasta, using our garlic, butter, cream or basil flavors. An aquafaba-based vegan aïoli with our black garlic, Dijon, watermelon or sun-dried tomato flavors could be a flavorful substitute for mayonnaise on veggie burgers.
BBQ, garlic and spicy continue to be expanding flavors among plant protein product developments with sweet, smoky and peppers multiplying in consumer appeal. Add global appeal using zhug sauce which is fresh and bright from herbs and olive oil, while also having an intensely spicy kick. It’s fantastic drizzled over a whole-grain bowl featuring quinoa and chickpeas, or as its usual accompaniment to falafel.