Each month, some of the key challenges and issues facing the food and health industry today, are 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 discussed the safety challenges for plant-based foods.

In this blog, which was also shown recently in Food Navigator, René Floris continues his exploration of the protein transition by looking at the sensory experiences of plant proteins. He interviewed Fred van de Velde, Expertise Group Leader Protein Functionality, with more than 20 years’ professional experience in protein functionality. He is also professor of protein transition in food trough his chair at the HAS University of Applied Sciences in the Netherlands.

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Any questions?

Fred van de Velde is happy to answer all your questions.

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