Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients
- Let's Talk Soy! - Roland Snel, ADM
The wonderful soybean is a versatile, nutritious plant protein source. During this presentation, Roland will go deeper into the performance, innovation and sustainability aspects of soy proteins.
- Plant-Based Bacon: A Case Study of Innovation at THIS - Dr. Kelsey Kanyuck, THIS
This presentation will highlight a case study of how researchers at THIS have overcome the challenges of developing a hyper-realistic plant-based bacon. Focus points will be on the experimental design, process, and we will zoom into the science behind the bacon.
- How to Optimise Food Product Properties when using (Denatured) Plant Proteins - Dr. Klaas-Jan Zuidam, Unilever
Commercially available plant proteins are most often denatured and do not have the same functionality as animal proteins. Development of plant-based products require good understanding of the functionality of animal proteins and plant proteins as well as total product formulation and food processing. In this presentation the reasons for denaturation of most plant proteins will be explained and some examples of food product applications will be highlighted. In some applications, protein denaturation during processing or cooking is desired. Finally, trends and demands for the future will be provided.