March 30, 2021 — The presentation “Increasing Plant-Based Products’ Protein Quality through Ingredient Blending” was presented by Matthew G. Nosworthy, Ph.D. Agriculture and Agri-Food Canada, Guelph. This was one of four presentations for Global Food Forums’ 2021 Premium Protein Webinar Series: “Overcoming Formulation Issues when Formulating with Proteins.” To view the presentation, scroll to the bottom of this page.
The presentation description is as follows: Optimizing consumer interest in protein-enhanced products requires success in obtaining a protein content claim. In the U.S., this is regulated through a product’s Protein Digestibility Corrected Amino Acid Score (PDCAAS). Plant-based proteins typically have lower PDCAAS scores than animal proteins due to reduced digestibility and amino acid compositions that are unable to satisfy human nutritional requirements. This presentation looks at how these limitations can be overcome through blending of complimentary plant proteins that can increase protein digestibility.
- Click on the link to access the PowerPoint of Matthew G. Nosworthy’s presentation “Increasing Plant-Based Products’ Protein Quality through Ingredient Blending.”
- A summary of this presentation will be published summer of 2021.
- Watch the video in its entirety below.