Improving the sensory experiences of plant proteins

Continuing our exploration of the protein transition, this month I again spoke to Fred van de Velde, head of NIZO’s Protein Functionality Expertise Group. In a previous podcast, Fred explained all about how to choose the right plant protein for a specific product by balancing the competing requirements of consumer preferences, product developers’ technical specifications and nutritional needs. This time, we looked at the sensory experiences that plant-based proteins deliver and how they can be improved.