Enzymes are used in food processing as a natural way to improve nutrition and texture. Learn about their importance in plant-based foods, infant formula, and more.
Plant protein
Plant-based meat alternatives often have challenges with off-tastes like bitter, earthy, beany, astringent, and green. Understanding the chemistry and source of off-notes can help mask them efficiently without negatively impacting the nutrition.
Plant proteins are seen as key to the future of the planet, but they may have some limitations for active ageing. This article reviews actionable strategies such as processing, protein blending, or targeting leucine content that can improve the ability of plant proteins to promote active ageing.
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
In this webinar, learn: How we can optimize plant based protein for taste and nutrition – what we do and don’t know about healthy diets and the role of protein sources How we can optimize new plant-based proteins for the environment – highlighting the trade-offs and unknowns of plant-based protein development Which new protein… Read more »
Soy has received more attention in the past few years due to the growing popularity of plant protein and plant-based diets. However, there have also been mixed messages about soy in the media over the past few decades, which leaves many people confused about soy’s role in health. “Is soy unhealthy or healthy?” is the… Read more »
Plant-based diets are becoming increasingly popular, but not all sources of nutrients are the same. Animal-based foods like milk or meat are rich sources of certain essential nutrients that are easily absorbed by the human body. These same nutrients are present in many plants but can sometimes be less available to the human body to… Read more »
Legumes are some of the most nutritious foods on earth and one of the most environmentally sustainable protein sources. Read about legumes and how to incorporate them into products.
View “Plant Proteins – Overcoming Inherent Hurdles” sponsored by the Kerry Health and Nutrition Institute at this link. Summary As mainstream consumers become more aware of protein’s benefits in supporting active lifestyles, muscle health, weight wellness and cardiometabolic health, they are fuelling demand for protein, and interest in plant proteins is also rising. The market… Read more »
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