Abstract: Plant-based proteins are primarily produced from dry and wet milling fractionation and crushing technologies into cereal (wheat, barley, oats), pulse (pea, lentil, faba bean, lupin) and oilseed (soy, canola and flaxseed) proteins. Depending on their taste, flavor, and techno-functional properties, plant-based proteins can be utilized as beneficial ingredients to formulate baked goods, beverages (including dairy alternatives), and meat analog products. In this presentation, we will explore current knowledge of plant protein ingredients, their respective techno-functional properties, and how processing can influence essential properties such as sensory attributes, solubility, and nutritional properties. The presentation will take a glimpse into the future and review the promising new research in this area.
Emma Laing, MSc, Program Facilitator, Saskatchewan Food Industry Development Centre—Speaker at the 2022 Protein Trends & Technologies Seminar, “Plant-Based Proteins’ Functional Properties & Processing Technologies”
Extract from the Summary Article titled “Plant-Based Proteins’ Functional Properties & Processing” of this presentation will be posted shortly.
