Plant proteins are taking the center stage to fulfil the rising demand for protein foods and supplements and the need to find sustainable protein sources for a growing world population. While numerous plant protein sources have been introduced into the market, food formulators are trying figure out how to select and utilize these proteins to achieve the optimal product quality and flavor. Identifying target consumers and specific food applications improves the likelihood of success when these innovative ingredients are incorporated into conventional and new food formulations. Information provided included the availability, affordability, safety, regulatory status, and most importantly, the functionality, taste and color characteristics of protein sources.
Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences speaking on “Plant Protein Physiochemical Properties” at the 2018 Protein Trends & Technologies Seminar.