Mindy holds a master’s degree in chemistry from ESCOM in France and a postgraduate degree in marketing and management from Toulouse Business School.
As a greater variety of protein sources are used in foods and beverages, there are more questions coming up around protein quality from consumers, product developers, and regulatory bodies. Our experts discuss how protein quality is calculated, methods to improve it, and what it all means for product development.
Why are plant proteins harder to formulate with than dairy proteins, and how have they improved in recent years? Our protein experts weigh in on challenges and advancements in replacing dairy proteins with plant proteins.
