Ingredion Incorporated, a leading provider of specialty ingredient solutions, has launched VITESSENCE® 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.
“What we have here really delivers beyond what the consumers […] are experiencing today”
Ingredion showcased VITESSENCE® 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 a discussion at the expo on innovations in texture and creating sensory experiences that enhance taste and build consumer preference.
Addressing texture challenges
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 like soy and whey and how they can lead to hardening over time and introduce gritty or chalky textures.
The company cites that VITESSENCE® 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 measurements.
The VITESSENCE® Pea 100 HD was tested against other competitive protein sources in accelerated shelf-life and sensory studies. Kennedy spoke to the results: “We 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.
“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.”
Nutritional and sensory advantages
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 while minimizing bitter taste and maintaining a smooth texture.
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 — throughout the product’s shelf life — without compromising nutrition or the eating experience”
