Beyond Nutrition-Protein Blending for Improved Structure and Texture

Originally Published: April 2, 2021
Last Updated: April 3, 2021
Beyond Nutrition Protein Blending for Improved Structure and Texture

April 2, 2021 — The presentation titled “Beyond Nutrition-Protein Blending for Improved Structure and Texture” was given by Laurice Pouvreau, Ph.D., Research Scientist and Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research Group. This presentation was part of Global Food Forums’ 2021 Premium Protein Webinar series “Overcoming Formulation Issues when Formulating with Proteins.”

The webinar description is as follows: “With environmental and personal health in mind, consumers often are encouraged to eat more plant-based proteins. However, the acceptability of traditional baked goods, dairy desserts or a simple omelet all rely on proteins’ functional properties. As the food industry looks to utilize new sources of proteins, an understanding of protein ingredient properties and how they function within food matrices is very crucial. This presentation touches on the key functional properties in relation to food applications and how protein blending can offer opportunities for new emerging sources. Considerations and advice for formulating with conventional to emerging proteins is provided.”

Click on the links to access:
• The PowerPoint of Laurice Pouvreaus’s “Beyond Nutrition-Protein Blending for Improved Structure and Texture
• A summary of this presentation plus expanded information will be published by early summer of 2021.
• See Laurice Pouvreau’s video below.

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