Reducing off-flavours in plant based foods
The acceptance of plant-based foods is often hampered by the off-flavour present in these food applications. These off-flavours need to be reduced or removed to make the products more appealing and widespread acceptable.
Ann Stijnman, Senior Project Manager Food, will present the poster How to select the best tasting plant protein ingredient for my application? She will explain the comparative study of 30 plant protain ingredients across biological origin. Besides, several approaches to reduce or remove off-flavours will be discussed.
Interested? Register for this event and listen to the explanation of this poster during poster session 1 on December 14, 4.25PM CET.
Read more about unlocking the potential of plant-based proteins, from supporting your protein transition to maximising the benefits of novel protein sources here.