Sensory Perception

Plant vs. Animal Protein Functionality in Model Systems

Plant vs. Animal Protein Functionality in Model Systems

“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

Plant proteins are taking the center stage to fulfil the rising demand for protein foods and supplements and the need to find sustainable protein sources for a growing world population. While numerous plant protein sources have been introduced into the market, food...

Protein Use & Consumer Demands for Healthy Foods

Protein Use & Consumer Demands for Healthy Foods

December 12, 2017-- The Protein Trends & Technologies Seminars consist of a one-day Pre-conference program: Business Strategies and a one-day Technical Program: Formulating with Proteins. Attendees can register for either one alone or for both for a cost savings....

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...

Alternative Protein Applications Presentation

Alternative Protein Applications Presentation

The world demand for protein is expected to increase due to population growth. The use of alternative proteins in food application is crucial to meeting demand. However, plant proteins are still used in limited food applications due to their low solubility, lack of...

Flavor Challenges with High Protein Levels Summary

Flavor Challenges with High Protein Levels Summary

February 3, 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.  The flavor of foods and beverages brings out emotions and drives consumers’...

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