Sensory Perception

Formulating High-Protein Ice Cream-Part 2

Formulating High-Protein Ice Cream-Part 2

The intricacies of developing high protein ice cream were described In Part 1 of the post summarizing the webinar “Formulating Excellent Quality, High-Protein Ice Cream.”  Here in Formulating High-Protein Ice Cream - Part 2, the emphasis is placed on ways in which...

Plant vs Animal Protein Functionality

Plant vs Animal Protein Functionality

“FUNCTIONAL DIFFERENCES BETWEEN dairy and plant proteins will affect performance in beverage and bar applications,” said Hong Jiang, Wisconsin Center for Dairy Research, in her presentation titled “Characterization of Functional and Sensory Properties of Commercial...

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,...

Properties of Protein Ingredients Presentation

Properties of Protein Ingredients Presentation

The world of protein ingredients and the foods that utilize them is growing rapidly. Though dairy proteins are well established and often viewed as the gold standard for flavor, functionality and nutrition, plant proteins are gaining popularity in the market. This...

Plant Protein Physiochemical Properties Presentation

Plant Protein Physiochemical Properties Presentation

Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences spoke on "Plant Protein Physiochemical Properties" at the 2018 Protein Trends & Technologies Seminar. Samaranayaka's presentation noted that plant proteins are taking the center stage. They are needed...

Consumer Demand, Health & Proteins

Consumer Demand, Health & Proteins

  Consumer Demand, Health & Proteins Consumers are bringing nutrient-dense foods into their diets based on what they think will make them healthier. Kara Nielsen, Innova Market Insights, sees protein as a driving force in these product purchases. This is...

Protein Flavoring Problems: The Whys, Wherefores & Solutions

Protein Flavoring Problems: The Whys, Wherefores & Solutions

From a food or beverage product developer’s point of view, does it make more sense to match the flavor to the protein or the protein to the flavor? This is only one of the questions addressed by renowned University of Minnesota flavor expert, Gary Reineccius, Ph.D.,...

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...