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...

Sustainable Protein Food Strategies

Sustainable Protein Food Strategies

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

Protein Quality Measurements, Claims

Protein Quality Measurements, Claims

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 & Flavor Challenges

Formulating with Proteins: Processing & Flavor Challenges

February 23, 2017—In consumers who regularly consume protein beverages, whey protein is the most desired protein, followed by milk protein, said MaryAnne Drake, Ph.D., Professor of Food Science at North Carolina State University, in her 2016 Protein Trends &...

Protein Formulas Flavor Challenges Presentation

Protein Formulas Flavor Challenges Presentation

"Protein Formulas: Flavor Challenges" was presented at the 2016 Protein Trends & Technologies Seminar by MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University . Abstract: High protein products such as bars, beverages, dairy...

Characteristics & Uses of Extruded Plant Proteins

Characteristics & Uses of Extruded Plant Proteins

January 5, 2016—Characteristics & uses of extruded plant proteins are many and varied, given that vegetable proteins can be texturized and extruded into different shapes, forms and uses for a variety of applications. In some cases, this provides a more feasible...

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