Viscosity and Texture

Beyond Nutrition-Protein Blending for Improved Structure and Texture

Beyond Nutrition-Protein Blending for Improved Structure and Texture

April 2, 2021 — The presentation titled "Beyond Nutrition-Protein Blending for Improved Structure and Texture" was given by Laurice Pouvreau, Ph.D., Research Scientist and Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research...

Overcoming Formulation Issues When Formulating with Proteins

Overcoming Formulation Issues When Formulating with Proteins

Global Food Forums’ 2021 Premium Protein Webinar is designed for application scientists and R&D product formulators working on protein-based food, beverage and supplement products. The food technology-based webinar, “Overcoming Formulation Issues When Formulating...

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...

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...

Protein Blends for Functionality Presentation

Protein Blends for Functionality Presentation

The world demand for protein is expected to increase. Most traditional foods incorporate animal-derived proteins, and most ‘new source’ proteins do not yet perform to the same quality in application. Many consumer products bridge the gap by combining proteins from...

Linking Protein Structure to Function & Applications

Linking Protein Structure to Function & Applications

December 1, 2015—When a food manufacturer decides to fortify a product with protein, they must first determine the target protein level and then develop a narrative story for consumers to believe in the product. If the product is targeted for muscle-building, then the...

Plant Protein Extrusion Presentation

Plant Protein Extrusion Presentation

"Plant Protein Extrusion" was presented at the 2015 Protein Trends & Technologies Seminar by Mian Riaz, Ph.D., Director, Food Protein R& D Center, Texas A&M University. Abstract: Proteins possess a variety of properties enabling them to emulsify, thicken...

Considerations: Plant Protein Use Presentation

Considerations: Plant Protein Use Presentation

"Considerations: Plant Protein Use" was presented at the 2015 Protein Trends & Technologies Seminar by Baraem Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota. Abstract: While proteins have multiple functionality and...

Processes & Properties of Emerging Protein Ingredients

Processes & Properties of Emerging Protein Ingredients

December 1, 2014 - Emphasis is currently being placed on the sustainability, low cost and nutritional properties of plant-based proteins as an alternative to the established animal-based proteins currently on the market, resulting in an emergence of novel protein...