DIAAS Protein Quality Presentation

Originally Published: September 8, 2014
Last Updated: September 22, 2020

From food scientists selecting protein ingredients for optimal label claims to international decision makers determining which foods fit best into a sustainable food supply for the planet’s growing population, FAO’s proposed new method for scoring protein quality will likely have far reaching effects. This presentation provided an overview of the current PDCAAS and proposed DIASS methods for quantifying protein quality and reviewed the possibility of adoption by agri-food industries and regulatory agencies such as the U.S. FDA for labeling and other purposes. Examples of how to determine ingredient combinations for the most complete amino acid profiles and strongest label claims using both PDCAAS and DIAAS were given.

Joyce Boye, Ph.D., ‎Research Scientist, Agriculture and Agri-Food Canada speaking on “DIAAS Protein Quality” at the 2014 Protein Trends & Technologies Seminar.

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