Viscosity and Texture

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...

Formulating High-Protein Ice Cream-Part 2

Formulating High-Protein Ice Cream-Part 1

Ingredients used in any formulation are important regardless of the finished product, but the types and amounts of ingredients used in formulating high-protein ice cream are particularly critical in achieving the desired outcome. This post is the first of two which...

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...