Formulating with protein adds layers of complexity when developing new products, especially in large scale production conditions. Although protein adds numerous benefits, such as an enhanced nutritional profile, increased viscosity and improved mouthfeel, poorly executed formulations result in wasted time, lost revenue and an inferior product. This presentation focused on tactical solutions to real world problems in order to avoid setbacks during development and scale-up. Attendees improved their understanding of protein chemistry, functionality and stability, and gained useful knowledge of the various chemical and physical changes protein may undergo as a result of processing conditions. Actual case studies were discussed in order to illustrate key concepts.
Justin Cline, Beverage Scientist, Imbibe speaking on “Formulating Protein Beverages” at the 2016 Protein Trends & Technologies Seminar.
