Today’s consumers expect new tastes, flavours and textures. Other consumers expect health benefits in new products such as improved digestion, weight control or improving muscle build. Needless to say that all these products, especially those for developed for and focussed on the millennials, need to be sustainable and with a label as easy, transparent and clean as possible. One way to achieve this, is the use of plant protein ingredients. Want to learn more on customer expectations click here for the FREE whitepaper.
Challenges for Food manufacturers
There are many commercialisation considerations such as availability of proteins, supply chain and sustainability, but also nutritional and regulatory factors such as protein content, protein quality, health claims, allergenicity, safety and product labelling and positioning. Free up time for your R&D or solve technical challenges with NIZO experts, learn more by downloading the FREE whitepaper.
The innovation pipeline in Food Industry goes from product development, process design and scaling up to processing. Not an easy trajectory where R&D, Engineering, Supply Chain and Manufacturing are going through a process of discovery, research, experimenting on lab scale, production trials and validations. Modelling can be very helpful or test runs in a state-of-the art pilot plant, one of the biggest in Europe. Learn more on modelling and processing by downloading our FREE whitepaper.
Plant proteins are often reluctantly used in food applications due to their low solubility, their off-flavour and their lack of functional properties. There are many good reasons to combine animal and plant-derived proteins, or to combine plant proteins from multiple sources. Reach up to 30% of plant protein in your formula without influence on taste or texture. How our research specialists did this you can read in our FREE whitepaper. Simply click on the banner and leave your email address. Download the whitepaper here.
It is important how to extract proteins. The proteins suppliers offer are not always the best for the job. Paying attention to milder extraction and processing conditions can change a protein functionality for specific applications. Learn more by downloading our FREE whitepaper.
Our researchers have done in vitro modelling of pea protein’s behaviour in the stomach and have compared its digestibility with that of whey and casein proteins. Proteins play an important role in food for their nutritional properties. Within NIZO’s research capacities the NIZO expert sensory panel is firmly imbedded. Our FREE whitepaper can tell you more on how to approach this.
To answer the demands of nowadays consumer you have to be versatile. Protein additions, replacement and blends can be the answer for all of these questions. This whitepaper points out that a simple additions or replacement isn’t enough to make sure the products fits consumers taste. (Re)formulation is in order. To make sure you have solid and practical consult in this matter make sure you ask a contract research company which understands the whole chain to develop and produce a new food product.