Track III: Health-Driven Innovation: From Science to Consumer Trends
- Track III Welcome & Day 2 Opening - Prof. Caroline Orfila Jenkins, Oatly
- Innovation and Market Opportunities of Yeast Protein in High-Protein Foods - Dr. Winston Sun, Angel Yeast
With the rapid growth of high-protein and health-focused foods, protein sources are shifting toward more sustainable and diversified alternatives. Yeast protein, a novel microbial protein, offers high nutritional value, good sensory performance, and reliable supply, making it a promising ingredient for high-protein food applications.
This presentation will highlight the functional benefits of yeast protein in high-protein foods, including nutrition, texture, and product innovation, and will discuss market trends and future opportunities in the evolving protein sector
- Malting Unleashed: Optimizing Germination to Craft Protein and Fiber Solutions for Healthier Ingredients
Dr. Jean-Charles Motte, Head of Innovation - Soufflet Malt
In this presentation, Soufflet Malt will explore how the industrial germination process known as malting can be optimized to create healthier ingredients. Traditionally highly optimized for the brewing market, malting can be redirected towards the ingredient markets to achieve differentiation through a simple and safe industrial process. Jean-Charles will discuss the available technical levers and demonstrate how, when applied to pulses, this process significantly enhances grains in terms of nutrition and application (such as cooking, flours, or beverages), improving both nutritional value and taste. Jean-Charles will also illustrate these possibilities with an ingredient that provides high protein and highly digestible fiber, along with significant functionality: malt rootlets crafted into an ingredient.
