Food Processing Technologies

[Webinar] Plant-Based Protein Debate: What Consumers Want

[Webinar] Plant-Based Protein Debate: What Consumers Want

The rapid rise in popularity of plant-proteins has resulted in an explosion of new plant-based foods across all product categories. While secure supply-chains, price and ingredient functionality are top priorities for food companies, what do consumer prioritize when...

Easy to Long-Range Strategies for Sustainable Protein Foods

Easy to Long-Range Strategies for Sustainable Protein Foods

THE CHALLENGES OF AND POTENTIAL steps toward achieving and maintaining a sustainable, global protein supply were the focus of a presentation from Clyde Don, Ph.D., a consultant in the food science and green chemical industries, based in the Netherlands, and Managing...

Protein Quality Measurements, Claims and Values

Protein Quality Measurements, Claims and Values

INITIALLY, PROTEIN ASSESSMENT involves gathering evidence necessary to support protein claims on food labels. In his presentation titled “The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims,” James D. House, Ph.D., of the...

Improving Plant Protein Ingredients

Improving Plant Protein Ingredients

Plant proteins have come to the fore for a number of reasons. For one, [the raw materials generally] cost less than animal proteins. But they also align well with a number of emergent consumer trends, such as vegetarianism, veganism and sustainability. Thus far,...

Processing Impact on Proteins Presentation

Processing Impact on Proteins Presentation

Promoting protein-rich foods to consumers requires an understanding of the evidence needed to support nutrient content claims. Depending on country regulations, claims generally require evidence of protein quality, as measured by methods including the Protein...

Protein and Flavor-A Formulation Challenge Presentation

Protein and Flavor-A Formulation Challenge Presentation

Combining flavorings, whether natural or artificial, with protein ingredients generally produces unexpected changes in the finished product’s sensory properties. Complex interactions can result in undesirable off-flavors and/or a changed flavor profile due to flavor...

Formulating with Proteins: Processing and Flavor Challenges

Formulating with Proteins: Processing and Flavor Challenges

February 23, 2017—Global Food Forums, Inc.—The following is an excerpt from the “2016 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients, Amco Proteins, Givaudan, Orochem Technologies, RiceBran Technologies and...

Protein Formulas Flavor Challenges Presentation

Protein Formulas Flavor Challenges Presentation

High protein products such as bars, beverages, dairy products, among many others, have a reputation for being healthful but also possessing a high price and not necessarily a great flavor. Protein addition can create sensory problems such as bitterness and astringency...

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