“Alternative Protein Applications” was presented at the 2016 Protein Trends & Technologies Seminar by Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research.
Abstract: The world demand for protein is expected to increase due to population growth. The use of alternative proteins in food application is crucial to meeting demand. However, plant proteins are still used in limited food applications due to their low solubility, lack of functional properties, and their off-flavor and taste. This presentation focused on the functional properties of plant proteins and the importance of mild processing to obtain ingredients with the potential to replace animal-derived proteins. Protein blends were considered as a means to enable use of plant proteins in existing products.
Excerpt from the written summary of this presentation: What is established and what is relatively new to consumers and food manufacturers varies by world regions. For example, Europeans are more familiar than those in the U.S. and Canada with potato and lupin proteins, while the reverse is true with protein from rice and rapeseed (canola).
Through advances in ingredient technology, new sources of protein ingredients will come from efforts to extract proteins from a broad range of pulses, such as chickpeas, fava beans (broad beans), beans and lentils, and from by-products of oilseeds. One example is the high-in-protein sunflower cake that is left over when oil is extracted from sunflower seed.
Click here to view the written summary “Unlocking the Potential of Alternative Proteins for Use in New Applications” of this presentation.
Click on the button below to download a PDF of Pouvreau’s PowerPoint presentation “Alternative Protein Applications.”
