EUROSENSE, the European Conference on Sensory and Consumer Research will take place for the 9th time (December 13-16). The online programme will bring together a specially selected line-up of expert speakers, contributed talks and ePosters outlining the latest research in sensory and consumer research.
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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. Read more about unlocking the potential of plant-based proteins, from supporting your protein transition to maximising the benefits of novel protein sources.
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.