Improved Protein Quality Through Blending & Processing [Presentation]

Originally Published: January 17, 2023
Last Updated: January 17, 2023

Abstract: Interest in plant-based protein products has led to innovative consumer products whose success is aided by protein content marketing claims and Nutrition Facts panel information. In the U.S., the accuracy of these claims is regulated through the Protein Digestibility Corrected Amino Acid Score (PDCAAS), with plant-based proteins typically having lower PDCAAS scores than specific popular animal proteins. This presentation looks at how these limitations can be overcome through processing methodologies and blending complementary plant proteins. Additionally, information on how PDCCAS affects the percent daily value (%DV) of plant-based products, a current hot topic, will be provided.

Matthew G. Nosworthy, Ph.D., Research Scientist, Agriculture and Agri-Food Canada—speaker at the 2022 Protein Trends & Technologies Seminar, “Enabling Protein Claims & Improved Protein Quality Through Blending & Processing Protein Ingredients”

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Extract from the Summary Article titled “Blending, Processing Improves Protein Quality & Claims” of this presentation will be posted shortly.