Sector
Masking, building and finishing flavours for plant-based milks, yogurts, cheeses, meats, protein bars, supplements and vegan desserts — built around the off-note profiles of pea, soy, oat, almond and wheat proteins. Delivered to Canadian formulators by Delsa Flavours Canada.
Plant proteins bring beany, cardboard, hay, bitter and astringent off-notes that consumers reject. A great plant-based product needs three layers: a masking system to neutralise off-notes, a profile-builder to deliver the target taste, and finishing notes for the sensory cues consumers associate with the dairy or meat reference (creamy mouthfeel, roast character, butter rounding, etc.).
Oat, almond, soy, pea and rice milks; coconut and almond-based yogurts; plant-based cheeses and cream cheeses; vegan ice cream and frozen desserts; meat alternatives; high-protein bars and shakes; vegan baking mixes; plant-based supplements and nutraceuticals.
Each plant base brings its own off-note signature. Pea protein: green, beany, slightly sulphurous. Soy: hexanal, beany. Wheat gluten: cereal, slightly bitter. Rice: starchy. Faba and chickpea: green, earthy. Oat: cardboard, cereal. Almond: woody, astringent. Coconut: base-specific aroma to retain. We supply masking systems tuned to each protein source rather than a one-size-fits-all 'plant mask'.
Where a brand uses a blend (pea + rice + faba is common), we develop a custom hybrid mask matched to that specific recipe.
We supply natural flavour systems for the full plant-based aisle: burgers, sausages, nuggets, deli slices, ground meat alternatives, plant milks, plant yogurts, plant cheeses, plant-based ice cream, protein bars, ready meals and bakery items. Each application calls for its own masking depth and profile architecture — a plant burger needs a deep beef-character reaction layer, while plant yogurt only needs a soft mask under a juicy fruit profile.
All systems are vegan, allergen-managed and supplied with CFIA-compliant documentation for natural and plant-based labelling claims.
Yes — we have dedicated masking systems for pea, soy, oat, rice and wheat proteins, deployable in beverages, bars and meat alternatives.
Most of our plant-based flavour range is fully vegan with documentation provided per SKU.
Yes — our reaction range covers beef, chicken, pork, lamb and seafood character built from plant-only precursors, delivering authentic cooked notes in vegan formulations.
Yes — several of our plant-based flavour systems are available in organic-compliant versions with full documentation.
Tell us about your project — profile, matrix, target dosage and timeline. We'll get a sample submission or technical proposal back to you within a few business days.
