Fats and Oils

Flavor Challenges with High Protein Levels

Flavor Challenges with High Protein Levels

February 3, 2016—The flavor of foods and beverages brings out emotions and drives consumers’ food choices. People have expectations for flavor, and if those expectations are not met, there is a problem. Functional foods often contain proteins and other ingredients...

Linking Protein Structure to Function & Applications

Linking Protein Structure to Function & Applications

December 1, 2015—When a food manufacturer decides to fortify a product with protein, they must first determine the target protein level and then develop a narrative story for consumers to believe in the product. If the product is targeted for muscle-building, then the...

The Food Science of Protein Properties

The Food Science of Protein Properties

September 11, 2013 - Key protein properties and activities include hydration (important to solubility and viscosity-providing abilities); protein-protein interactions (e.g., precipitation and gelation); and surface properties, such as emulsification and foaming. These...