Emerging Protein Ingredients: Processes & Properties Presentation

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

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.

Nienke Lindeboom, Ph.D., Senior Scientist/ Project Leader, POS Bio-Sciences speaking on “Emerging Protein Ingredients: Processes & Properties” at the 2014 Protein Trends & Technologies Seminar.

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