Viscosity and Texture

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...

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...

Structure, Functions and Applications

Structure, Functions and Applications

December 1, 2015—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  When a food manufacturer decides to fortify a product with protein, they must...

Plant Protein Extrusion Presentation

Plant Protein Extrusion Presentation

Proteins possess a variety of properties enabling them to emulsify, thicken and contribute other needed functions to a food’s matrix. In some situations, however, protein claims but not their actions are desired. In other cases, specific meat-mimicking characteristics...

Considerations Plant Protein Use Presentation

Considerations Plant Protein Use Presentation

While proteins have multiple functionality and physiological benefits making them attractive ingredients in many formulations, processing imparts some challenges pertaining to thermal stability, aggregation during storage, Maillard advanced products, and sensory...

Emerging Protein Ingredients: Processes and Properties

Emerging Protein Ingredients: Processes and Properties

December 1, 2014, Global Food Forums -- The following is an excerpt from the Arla Foods'-sponsored "2014 Protein Trends & Technology Seminar Report: Formulating with Proteins."   Emphasis is currently being placed on the sustainability, low cost and nutritional...

Challenges and Solutions When Working with Protein and Fiber

Challenges and Solutions When Working with Protein and Fiber

 November 13, 2014, Global Food Forums -- The following is an excerpt from the Arla Foods'-sponsored  "2014 Protein Trends & Technology Seminar Report: Formulating with Proteins"   Protein and fiber are added to food systems for many reasons, both functional and...

The Food Science of Protein Properties

The Food Science of Protein Properties

The following is an excerpt from the Arla Foods Ingredients-sponsored 2013 Protein Trends & Technologies Seminar Report. A Global Food Forums, Inc. event, this in-person program provided compelling information for developers of protein-enhanced foods, beverages...

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