Why plant-based proteins leave a ‘dry’ taste

Scientists uncover why plant-based proteins leave a ‘dry’ taste - unlocking solutions for better-tasting sustainable foods.

Researchers from the University of Leeds and the National Alternative Protein Innovation Centre (NAPIC) have revealed the biological reason behind the dry, chalky mouthfeel that often puts consumers off plant-based protein products, paving the way for healthier and more appealing sustainable foods.

The study, “Unveiling Plant Protein Astringency Perception Through Neural and Cellular Responses,” published in Scientific Reports, is the first to show how plant proteins interact with saliva to trigger a distinct neural response linked to astringency - a dry, lingering sensation in the mouth that intensifies over time.

Key findings

• Astringency is universal across plant proteins - found in pea, potato, and lupin proteins, and increased with concentration and time, tested with 100+ volunteers. Think of the dry feeling you get from red wine, dark chocolate, or black tea — that’s the same kind of sensation.
• Neural imaging confirms mouthfeel perception: functional near-infrared spectroscopy (fNIRS) scans showed specific texture and astringency activation in the brain’s right dorsolateral prefrontal cortex upon consumption of plant proteins in high concentration, and activated regions linked to sensory dislike. This proves the dry, unpleasant mouthfeel isn’t “imagined” - the brain clearly registers it.
• Protein–saliva binding drives dryness: Plant proteins bind to salivary mucins, resembling polyphenol-saliva interaction to a certain extent, causing delubrication and dry sensation, unlike animal proteins. E.g. like the polyphenols found in red wine that leave a dry “cotton mouth” sensation
• New multi-scale research method: Combines sensory, neural, and cellular approaches – first time in food and nutrition research.

Why it matters

Taste and texture remain key barriers to the widespread adoption of sustainable, plant-based diets. This research provides the first biological evidence explaining astringency. Understanding the root cause will help to create practical routes to overcome this mouthfeel issue, helping manufacturers reformulate cleaner-label products without masking agents such as fat, sugar, or salt.

Creating better-tasting and more enjoyable alternative proteins supports the shift to low-carbon, plant-based diets, contributing to the UK’s Net Zero and food security goals.

Professor Anwesha Sarkar, corresponding author and Co-Director of NAPIC, University of Leeds, said: “This breakthrough gives the food industry a blueprint for designing better-tasting plant-based products. By tackling texture at the molecular level, we can make sustainable foods genuinely enjoyable and more nutritionally balanced.”

Lead author Dr Ben Kew, a Research & Innovation Fellow for NAPIC at the University of Leeds, said:

“What is really important here is that astringency - the dry, undesirable perception - is a really complex textural sensation. It’s not a flavour issue that can be addressed by adding flavour maskers. Astringency of plant proteins is very poorly understood to date and our study offers the starting point to understand this enigmatic sensation using a novel, interdisciplinary multiscale methodology.”

Professor Markus Stieger, Division of Human Nutrition and Health, Wageningen University & Research, added:

“Astringency behaviour was linked to salivary mucin interactions at the cellular level, not as severe as seen by polyphenols, but still very distinct from animal proteins, where such salivary interactions were limited.

“What was quite striking was that you cannot just change one plant protein for another and remove astringency; it’s pretty omnipresent and lingers over time.

“Our multicentre collaboration demonstrates how combining expertise in sensory science, neurophysiology, cell biology and food processing can lead to real breakthroughs in oral processing science that support both industry innovation and healthier, sustainable eating.”

Further information

• Unveiling Plant Protein Astringency Perception Through Neural and Cellular Responses is published in Scientific Reports
• For more information, contact Sameera Rafiq, Communications and Outreach Manager, National Alternative Protein Innovation Centre (NAPIC), via email on
  info@napic.ac.uk
• The National Alternative Protein Innovation Centre (NAPIC) is an Innovation Knowledge Centre (IKC) funded by the Biotechnology and Biological Sciences Research Council (BBSRC_, Innovate UK, national and international partners, including academia, industry, regulators, and the third sector.