Plant proteins have incredible potential for innovation. Advances in plant breading and processing, such as protein extraction and purification, have created ingredients with new functional properties. Inventive developments in protein texturing are being used to produce plant-based milks and cheese or create meat- and tofu-like products. This presentation reviewed protein processing technologies, broadly categorized as wet or dry, and highlighted their emerging benefits and uses. It looked at characteristics—such as solubility, gelling, emulsifying and digestibility—of new plant proteins entering the marketplace and discussed how these characteristics can be used to predict their most appropriate applications. This information will help product developers communicate and specify what they need in a protein ingredient.
Denis Chéreau, Ph.D., General Manager, IMPROVE SAS speaking on “Disruptive Protein Technologies” at the 2017 Protein Trends & Technologies Seminar.
