Alice holds an Engineering Degree in Food Science & Technology (ENSBANA, Dijon, France), MSc in Food Science (ENSBANA) and a PhD in Food Science (Danone Vitapole Palaiseau & ENSBANA). Alice has published over 70 peer-reviewed publications in the generation, isolation and characterisation of bioactive peptides from Dairy, Plant & Edible insect proteins as well as in the flavour characterisation of dairy products. She is currently a RD&A Senior Scientist for proteins in Kerry working in the development of Nutritional Plant and Dairy Proteins. More particularly, she is involved in projects around the development of Nutritional protein bars and Beverages.
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.
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