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.
Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research speaking on “Alternative Protein Applications” at the 2016 Protein Trends & Technologies Seminar.