Industry insights from NIZO: Improving the sensory experiences of plant proteins In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins.
Continuing our exploration of the protein transition, this month I again spoke to Fred van de Velde, head of NIZO’s Protein Functionality Expertise Group. In a previous column, Fred explained all about how to choose the right plant protein for a specific product by balancing the competing requirements of consumer preferences, product developers’ technical specifications and nutritional needs. This time, we looked at the sensory experiences that plant-based proteins deliver and how they can be improved.
Industry insights from NIZO: The protein transition
By René Floris, NIZO Food Research Division Manager
20-Jan-2021 - Last updated on Welcome to the first edition of this new column from NIZO. Each month, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, will examine some of the key challenges and issues facing the food industry today. Floris will focus on for key areas: the protein transition, smart processing, food safety and health issues.
The first topic under the microscope is the protein transition – the growing move away from animal proteins to alternative sources. Floris explores this theme in conversation with Fred van de Velde, head of NIZO’s Protein Functionality Expertise Group.