OatGuard – Natural solution for enhancing the flavour of plant-based foods

Tackling the taste barrier in plant-based diets

The global shift towards plant-based diets is essential for a sustainable food system, yet the taste challenges associated with many plant-based foods pose a significant barrier to their widespread acceptance among consumers. Unpleasant flavours, particularly bitterness, remain a primary obstacle for the consumption of these foods, hindering their market potential and limiting consumer choices.

Research and development: New flavour solutions

The OatGuard project commenced with a focus on identifying and addressing the taste challenges present in various plant-based protein sources, such as faba beans. Leveraging their extensive expertise in cereal technology, sensory science and food chemistry, Professor Kati Katina and her research team at the , University of Helsinki, developed OatGuard: a clean-label masking solution made from oats and other natural ingredients. Current methods for masking bitterness often rely on chemical additives and high levels of salt and sugar, which do not align with consumers' growing expectations for healthy and natural food products. OatGuard stands out as an innovative, all-natural ingredient that effectively neutralizes bitterness caused by a range of compounds, presenting a unique solution to a complex flavour issue.

Market opportunities and applications: From texture to flavour modifier

OatGuard technology has demonstrated versatile applications across various food categories suffering from taste defects, including plant-based meats, dairy alternatives, gluten-free baked goods, and sports nutrition products. As a flavour modifier, OatGuard can be incorporated into plant-based ingredients, such as protein concentrates, or applied directly during processing by end-product manufacturers. The potential market for plant-based foods is expanding rapidly, positioning OatGuard as a key player in enhancing consumer acceptance of these products by improving sensory experiences and addressing taste challenges.

Impact and benefits: Enhancing the flavour and sensory experience of plant-based foods

The development of the plant-based foods market is significantly hindered by low consumer acceptance due to taste defects. OatGuard not only improves the sensory experience by effectively masking bitterness and other off-flavours, but it also enhances food texture, supports clean-label initiatives, and promotes public health by encouraging the consumption of nutrient-rich plant-based diets. By reducing the reliance on artificial additives and improving the overall quality of plant-based products, OatGuard has the potential to transform the market landscape and foster greater consumer confidence in plant-based diets.

Future steps towards commercialisation

The OatGuard team is actively engaging with key players in the food industry to gain insights into flavour issues from an industry perspective, ensuring that the technology is tailored to market needs. The team is working to improve OatGuard's composition and processing to enhance its ability to mask bitterness. They are also expanding the variety of tested food products to ensure its effectiveness in different applications. The project has secured Research to Business funding from Business Finland, running from March 2025 to August 2026, with the goal of preparing for commercialisation during this period.