Bakers Journal

‘Vegan Boost’ flavour enhancers accentuate buttery and creamy flavours of dairy- and egg-free versions bakery products

January 6, 2022
By Bakers Journal

Photo: I.T.S.

International Taste Solutions (I.T.S) has developed Vegan Boost – a new range of natural flavour enhancers that replicate the indulgent characteristics of traditional bakery products in dairy- and egg-free alternatives.

Available in liquid and powder formats, Vegan Boost offers an all-in-one solution to improve the sensory quality of a range of plant-based cake and patisserie products by accentuating buttery and creamy flavours. A higher strength range, Vegan Boost Extra, is also available if more intense flavours are required.

There are several ingredients bakers can use to rebuild the structural properties of a product when dairy and egg ingredients have been removed, some of which may create off-notes. Vegan Boost masks these and delivers an authentic flavour experience to ensure those who follow a plant-based diet can enjoy the same delicious bakery products as other consumers.

To assess the product in different bakery products, I.T.S produced a cupcake and a brioche in-house and presented these to a team of panellists. The group compared the organoleptic characteristics ­– such as ‘buttery’, ‘richness’, ‘indulgent’ and ‘creamy’ – of a vegan versus a non-vegan version of the recipes.


The vegan cupcake fell short on many of the sensory elements, but when I.T.S’s flavour experts added Vegan Boost to the plant-based recipe, it enhanced the buttery qualities and delivered more fatty notes to amplify the cupcake’s perceived indulgence.

To create the vegan brioche, I.T.S replaced the milk, butter and eggs with almond milk, olive oil, vegan butter and a small amount of lemon juice. The vegan brioche performed poorly, but when Vegan Boost Extra was added, the panellists said that the enhanced dairy and egg-free brioche was richer, with significantly improved creaminess and buttery characteristics.

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