Looking back at the 2017 Protein Trends & Technologies Seminar in Chicago (23-24th May 2017)

By Laurice Pouvreau – Senior scientist Protein functionality.

Protein is an essential nutrient in food and is, in addition, the main structuring agent of our food. The consumer attitude towards their food is always evolving based on the available knowledge to them. The 2017 Protein Trends & Technologies Seminar aims at helping companies to foresee the market trends in protein food products right now and where the market is going to. With over 250 attendees, the meeting was very well attended both by marketing and R&D groups. The first day of the seminar held several interesting talks on protein trends, while the second day hold talks around proteins in formulation, such separation strategy, flavour aspects both from a dairy and plant protein perspectives.

NIZO presentation was given by Laurice Pouvreau on the topic of ‘protein blending’. Within this presentation, we focus on the understanding of protein behavior when mixing protein from either the same origin either from different origin, with concrete examples of food products.

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