Next Interesting Protein

Objective:
The objective of the study is to look for technologies to incorporate the next interesting protein into their portfolio for application in frozen foods/meat alternatives wherein the biggest consideration is functionality improvement for texture, flavor, and color. We need to look for both breakthrough and readily available technology.

Background:
Protein ingredients are widely used in the food industry for their nutritional benefits and their functionality in food formulations. Although the nutritional appeal of plant proteins is important, of equal importance is their functionality, which facilitates their use as ingredients in food formulation to confer appearance, flavor, color, odor, texture, and even structure to food products. We understand that challenge with protein additions at levels at which claims can be made is that the protein adversely impacts the texture/mouth feel, taste, and color, of the product. Therefore, consumer perceptions of the product suffer.
Plant-based proteins are label-friendly (clean label) that help formulators achieve consumer-pleasing taste and mouthfeel, with enhanced nutritional profiles along with clean labeling.
The end objective of the study is to identify the technologies that overcome these drawbacks and/or unique extraction methods to mitigate/minimize their magnitude.