A method of making an encapsulated flavour, comprising the steps of (i) emulsifying the flavour； (ii) spraying the emulsifier flavour on to a dry blend of hydrocolloid and unhydrolysed pea protein under conditions of high shear； and (iii) continuing the shearing until the resulting particles have reached the desired size. The flavour is free of gelatin and may be used in consumable products in which the presence of gelatin is undesirable.
