![[Webinar] Plant-Based Protein Debate: What Consumers Want](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2020/08/2020-USB-Webinar-ARCHIVED-VIDEO-1080x675.jpg)
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...
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...
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...
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,...
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...
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...
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...
January 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...
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...
January 5, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients. Vegetable proteins can be texturized and extruded into different shapes, forms...
