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Overcoming the challenges of plant protein application

corresponding

RENE FLORIS
Division Manager Food, NIZO, The Netherlands

Abstract

Providing an overview of consumer trends, plant protein as a solution and directions on how to with selecting, extracting and applying plant proteins in a way that you end up with a product that is tasty has solubility and  has sufficient nutritional values, sustainable and food safe.


THE USE OF ALTERNATIVE PROTEINS OFFERS A PERFECT SOLUTION TO A MORE SUSTAINABLE FOOD PRODUCTION SYSTEM. CUSTOMERS ARE READY TO EMBRACE THIS TREND, BUT WILL ONLY DO SO IF TASTE, TEXTURE AND HEALTH REMAIN UNCOMPROMISED. CAN WE MEET THEIR EXPECTATIONS?

 

EVER-INCREASING CUSTOMER EXPECTATIONS

The world population keeps increasing: in 2050, there will be nearly 10 billion mouths to feed. Our current animal food production system will not suffice. Therefore, food producers, ingredient companies and researchers are on a quest to find sustainable alternatives. Enter plant proteins. Available in abundance, they are often a side or waste-stream of existing food production processes. Moreover, they can offer additional benefits, tailoring to customer expectations regarding muscle health, improved digestion and weight control.

But while consumers are actively trying to eat more plant-based, or animal and plant protein blended foods (and reduce their meat consumption), they are not willing to compromise on taste and texture. Indeed, customers’ ... ...




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