Increasing Plant Based Products Protein Quality through Ingredient Blending – Presentation

Originally Published: March 30, 2021
Last Updated: March 30, 2021
Increasing Plant-Based Products’ Protein Quality through Ingredient Blending-FEATURE

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.”

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.

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