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Artificial Intelligence

Plant-Based Protein Ingredients in Food Applications Structural, Functional, Flavor, and Sensory Characteristics

With the continual and rapidly growing consumer demands towards protein-rich products, there is an increased demands for alternative, novel, and sustainably sourced protein supply as a solution to feed the growing world population. Among new generation alternative protein ingredients, plant-based proteins have gained increasing interest due to changes in consumer diets, such as following more vegetarian, vegan and flexitarian lifestyles along with other factors, e.g., environmental concerns, the demands for healthier and nutritious food, and for more ethically produced, sustainable foods. Through this shift, the market value of plant protein is estimated to reach as much as $17.4 billion (US) dollars in 2027 from $12.2 billion in 2022 with a growing proportion of this market in the world protein. To address the needs of alternative proteins in food application in the food industry, plant proteins play a crucial role in alternative food production, such as meat, dairy, and egg alternatives. However, producing palatable, protein-rich foods from commercially available various protein options, which are produced from cereals, pulses, and oilseeds through wet and dry fractionations, is highly challenging. Structural, functional, sensory, and flavor characteristics of plant proteins are key features and required comprehensive understanding for their successful utilization in various food applications. Therefore, this proposal will demonstrate the knowledge about structural, functional, sensory and flavor characteristic of plant proteins and their relationships. Information about these key features from seed to food ingredient applications will be presented. The knowledge will be delivered in this presentation can be highly useful for food companies looking for alternative protein sources that can meet their needs for designing new generation plant-based foods, such as meat, dairy, egg, and seafood alternatives. Speaker: Serap Vatansever, PhD

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