“Emerging Protein Ingredients: Processes & Properties” was presented at the 2014 Protein Trends & Technologies Seminar by Nienke Lindeboom, Ph.D., Senior Scientist/ Project Leader, POS Bio-Sciences.
Abstract: Research into novel sources of protein is producing a wide array of functional, cost-effective ingredients. The commercialization of primarily plant-based protein ingredients such as pea to potato and algal to rice offers formulation possibilities that may not have been available in the past. This presentation takes an objective overview of new protein categories entering the marketplace. Insights into their properties and relevant processing will be presented.
Excerpt from the written summary of this presentation: Emphasis is currently being placed on the sustainability, low cost and nutritional properties of plant-based proteins as an alternative to the established animal-based proteins currently on the market, resulting in an emergence of novel protein ingredients. “Global population increases, along with the need for greenhouse gas-reduction and efficient land and water use, make it necessary to rethink protein sources and production processes,” said Nienke Lindeboom, Ph.D., Senior Scientist for POS Bio-Sciences, who discussed processes & properties of emerging protein ingredients.
Protein interacts with water in food systems, creating various important functions. Examples include aeration, foaming, oil and water binding, emulsification, solubility, viscosity, gelation, film formation, cohesion, texture and flavor. Lindeboom explained that the complex structure of proteins is the reason for their varying and broad functions.
Click here to view the written summary “Processes & Properties of Emerging Protein Ingredients” of this presentation.
Click on the button below to download a PDF of Lindeboom’s PowerPoint presentation “Emerging Protein Ingredients: Processes & Properties.”
