Track II: Product Development & Processing
- Designing the New Generation of Plant Based Foods: from cook and look to screening solutions present in nature - Dr. Serafim Bakalis, University of Copenhagen
In this presentation we will explore methodologies that can lead to the next generation of plant-based products. Food products have been developed over centuries largely through trial-and-error methods. Progress in food material science both in terms of experimental methodologies as well as modelling capabilities has provided insights and led to a deeper understanding and development of new products, especially around interactions of different materials. A range of consumer goods companies, e.g. home and personal care, are increasingly using data driven approaches to accelerate innovation and optimize formulations. While the opportunity is there, direct reapplication of methodologies brings challenges. Ways to screen solutions available in nature to improve plant-based products will be discussed.
- REFINES: Remove Off‑Flavors in Plant Protein Side‑Streams
Dr. Lise Friis Christensen, Postdoc - DTU Bioengineering
Astrid Lund Paulsen, MSc Eng in Applied Chemistry & PhD Student - Aarhus University
Protein-rich plant side-streams hold great potential as sustainable food ingredients, but their applicability is often limited by off-flavors. REFINES addresses this challenge by combining molecular-level understanding of off-flavor formation with high-throughput discovery of novel fungal enzymes, focusing on potato protein side-streams. The project aims to enable the valorization of underutilized plant proteins into palatable alternatives to animal-based protein.
REFINES is funded by Plant2Food and carried out in collaboration with Aarhus University, the Technical University of Denmark, and Europe’s two largest potato starch producers, KMC and Avebe.
Meet the REFINES project partners and continue the discussion at the Plant2Food stand.
- Panel: Clean-Label Reformulation: Balancing Functionality, Nutrition & Sensory Performance - Frank Meijer, Biospringer. Dr. Lisa Ronquest-Ross, CSO, v2food & Georgios Tetradis-Mairis, Head of R&D Futures, Nomad Foods
