In this podcast NIZO Food Research Division Manager Food René Floris continues his exploration of the protein transition by looking at the role of processing in protein functionality.

In the previous podcasts, 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.

To find out more about the role of processing in protein functionality, René spoke 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.

Any questions?

René Floris is happy to answer all your questions.

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