Each month, some of the key challenges and issues facing the food and health industry today, will be discussed by René Floris, Division Manager Food at NIZO, in a column in FoodNavigator. The areas of these key challenges are: the protein transition, smart processing, food safety and health issues. In the previous blog, we looked at the range of alternative protein options available and how to choose the right one for your new product. Having chosen the right protein source (or sources), the challenge turns to ensuring you can maintain the desired functionality of that protein during processing and deliver the associated benefits to your customers.

In this blog, which was also shown recently in Food Navigator, the role of processing in protein functionality was put under the microscope by asking questions to Peter de Jong, Principal Scientist Processing at NIZO. In addition to his role at NIZO, Peter is professor of dairy process technology at Van Hall Larenstein University of Applied Sciences and director of New Technology Development for Food at the Institute for Sustainable Process Technology.

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Any questions?

Peter de Jong is happy to answer all your questions.

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