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.
For natural, plant-based or vegan positioning, check each system's ingredients, carriers and allergen status, and confirm available supporting documentation before approving the finished product's claims.
Product-specific application rate must be reviewed and approved by the technical team for the selected flavour, matrix, process and declaration goals before use. No rate shown here is a specification.
| Application | Dosage to confirm | Preferred format | Watch-outs |
|---|---|---|---|
| Oat / almond / soy drink | Confirm for the selected flavour | Water-soluble liquid | Cereal and bean off-notes |
| Plant-based yogurt | Confirm for the selected flavour | Liquid + masking | Coconut or oat background |
| Meat alternatives | Confirm for the selected flavour | Powder or liquid | Pea / soy protein bitterness |
| Plant-based cheese | Confirm for the selected flavour | Oil-soluble or liquid | Starch and coconut masking |
| High-protein shakes | Confirm for the selected flavour | Liquid + masking | Astringency and chalkiness |
Confirm format availability and performance for the selected reference and your process. Not every flavour is available in every format below.
Propylene glycol, ethanol or glycerine carriers for clear, cold-fill and syrup applications.
Maltodextrin or gum-acacia carriers for dry blends, sachets, bars and seasonings.
Targeted at pea, soy, oat, fava and rice protein off-notes rather than generic cover-up.
Butter, cream and cheese character built without dairy-derived materials.
Yes — we have dedicated masking systems for pea, soy, oat, rice and wheat proteins, deployable in beverages, bars and meat alternatives.
For the selected product, review vegan. Confirm the supporting information available, its scope and language with your Delsa contact. Your regulatory reviewer should assess suitability for the intended application and finished-product claims; do not assume a complete document pack or universal compliance.
Yes — our reaction range covers beef, chicken, pork, lamb and seafood character built from plant-only precursors, delivering authentic cooked notes in vegan formulations.
For the selected product, review organic. Confirm the supporting information available, its scope and language with your Delsa contact. Your regulatory reviewer should assess suitability for the intended application and finished-product claims; do not assume a complete document pack or universal compliance.
A flavour description is a starting point, not evidence of performance in your recipe. Use a documented trial to decide whether a candidate fits.
Share the product base, processing conditions, target taste and benchmark. Identify the issue: bitterness, aroma loss, an unwanted note or a new flavour direction.
Ask technical support to confirm the selected flavour’s dosage, carrier and handling requirements. Compare candidates in the same recipe and process, including an unflavoured control where useful.
Evaluate aroma, taste, aftertaste and appearance after processing and during your intended storage conditions. Record the formula, dose and observations against your agreed acceptance criteria before scale-up.
Tell us which specification, allergen statement, safety data sheet, certificate of analysis or certification evidence your quality team needs. Availability and certification scope must be confirmed for the specific reference; an ingredient document does not establish compliance of your finished product.
Share your application, product base, target profile and timeline. Our Canadian office reviews your brief with Delsa and confirms the options, sample availability and next steps for your project.
