Plant-Based Proteins

The rise of flexitarian, vegetarian and vegan diets are contributing to an increase in interest for plant-based proteins. Protein sources from both sides of the spectrum – animal and plant – are developing as consumers welcome new proteins onto their plate, as well as the need for more and alternative protein sources to keep up with the world’s population growth.

Kalsec has naturally sourced vegan solutions to improve color, flavor and extend shelf life for plant-based proteins to meet consumer demand for clean and clear labels.


Naturally, consumers want choices. Plant-based proteins expand their options beyond animal protein while new sources of protein continue to gain traction. Kalsec extracts color and flavor from natural sources to enhance the look and taste of protein sources.


Taste and flavor continue to drive consumers’ purchasing decisions. Our innovative lines of color, taste and sensory solutions improve the look and taste of plant-based proteins, including meat analogues. Backed by our extensive analytical and sensory capabilities, we identify ways to improve the quality of products using qualitative and quantitative measurement techniques.

Health and Wellness

Consumers are increasingly looking for new sources of protein, occasionally for health-related reasons. Consumers say that a plant-based diet makes them feel healthier. Our naturally sourced ingredients provide vegan, clean and clear label options for plant-based protein manufacturers.

ColorsTaste & Sensory SolutionsFood Protection

Natural Color in Meat Analogues

Kalsec has several natural color sources for use in meat analogues, including beet, paprika and annatto. Kalsec naturally sourced colors provide manufacturers the capability to create pink-to-red pre-cooked hues for a fully cooked appearance in meat analogues. Additionally, Kalsec has the capability to change the desired hue in different matrices using modifying colors from a combination of natural sources. This means that Kalsec can offer a range of naturally sourced hues for meat analogues, from pink and purple hues to red, orange and yellow.
Color added to Kalsec pea protein burgerFresh and Cooked pea protein burgers with colorFresh and Cooked pea protein burgers with color

Savory Flavors for Meat Analogues

Kalsec can provide taste solutions for meat analogues with our naturally sourced flavor portfolio. We have a range of products that provide protein-type flavor profiles for plant-based proteins including beef, chicken, pork and bacon options. Additionally, we can expand beyond the basic protein type flavor to create a specific culinary experience such as chicken shawarma or bbq pork.

Spice and Herb Flavor Extracts


Start with Kalsec Savory Profile Combine with Kalsec Seasoning Profile
Beef Flavor Taco
Chicken Flavor Teriyaki
Bacon Flavor Breakfast Sausage
Pork Flavor Pepperoni
Italian Sausage


Spice Blends to Enhance Flexitarian Perceptions

There is a strong trend towards flexitarianism, where meat eaters are making the choice to abstain from meat proteins on a part-time basis. These consumers are often looking for meat substitutes that have flavor qualities familiar to their omnivorous taste buds. Kalsec has a deep history supporting the meat and poultry industry with unique and flavorful spice blends and is positioned to assist with transitioning these flavors to plant-based proteins.

Extending Shelf Life in Plant Based Proteins

Plant-based proteins are built on the same principles as their meat counterparts: a good chunk of protein, fat, water, and a relatively neutral pH. While these building blocks are essential for creating meat mimetics, they also make them susceptible to microbial storage. DuraShield Food Protection Blends have demonstrated the ability to inhibit spoilage organisms, yeasts and molds in pea and soy meat alternatives. DuraShield’s performance helps provide a longer shelf life, naturally.

In one study, Kalsec analyzed the inhibitory effects of DuraShield Food Protection Blends against spoilage microorganisms in soy-based alternative protein. The graph shows that  NP and NP2 were effective in inhibiting spoilage microorganism’s throughout the shelf-life compared to control.