Plant Protein Integration Into Food Products
Plant-based protein use has been expanding over the past years and offers numerous advantages: sustainable origins, vegan alternatives, cost-effective and health benefits. However, these proteins do not have the same performances compared to conventional emulsifiers and with the increasing offer, selecting the right protein can represent a bottleneck in new product and process development. Furthermore, Plant-protein performances highly vary in function of its origins (pea, soybean, sweet potato, chickpea…), purification process, and eventual chemical functionalization.
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