New foods and beverages must meet ever-changing consumer needs from clean-label and vegetarian to reduced-fat and exercise recovery. At the same time, the functionality, taste and hedonistic value of these foods must be retained. Proteins are very versatile. Emerging protein technologies as well as new understandings in protein functionality mean a variety of these food challenges can be addressed in creative new ways. This presentation provided examples of how changes in the processing and restructuring of proteins and improvements in protein functionality allow these multi-purpose ingredients to replace other functional ingredients in order to meet product development and marketing needs. The use of both dairy and non-dairy proteins was discussed.
Edward Sliwinski, Ph.D., head of the Protein Centre, NIZO food research speaking on “Emerging Protein Technologies for Formulation Solutions” at the 2013 Protein Trends & Technologies Seminar.