Taste-enhancing proteins from onion residue streams

Together with the onion processing company Mol Onion Ingredients (MOI), Biorefinery Solutions (BRS) has developed a unique biorefining technology that can isolate food grade proteins from such onion residues. These protein concentrates have very strong umami taste enhancing properties. Moreover, when extracted from red onion peels, the protein concentrate also has a heat stable carmine red color. The resulting onion fiber fraction has strong water binding characteristics and is useful as a gluten free dietary fiber additive in, e.g., bread products. These products allow food companies to reduce salt in their product formulations and replace E-number ingredients.

Mol Onion Ingredients (MOI) and Biorefinery Solutions (BRS) have developed a unique biorefining technology that can isolate food grade proteins from such onion residues. These protein concentrates have very strong umami taste enhancing properties, a heat stable carmine red color. The resulting onion fiber fraction has strong water binding characteristics and is useful as a gluten free dietary fiber additive in, e.g., bread products.

This innovation is explained in more detail on WorldFoodInnovations.com