Vegetable proteins: understanding is the key to using them

02 Feb 2018 | Province of Gelderland

With an expected growth of the world population to above 9 billion in 2050, there will be an enormous pressure on the future food production system. Furthermore, side-stream valorisation reduces wastage and enables a profitable use of all raw materials.

Plant proteins are more sustainable than animal proteins and more cost effective. (Partly) replacing animal protein with (new) plant protein ingredients or developing new plant protein-based products may contribute to an efficient use of available proteins.

Over the last decade, the numbers and volumes of vegetable proteins have increased. However, the application of plant proteins is still limited, due to such issues as off-taste/off-flavour, colour, solubility and low techno-functional properties. Functional proteins are still required to have animal properties, such as gelatin, for their broad application range.

The aim of this white paper is to show that by understanding vegetable proteins (from extraction to functionality), it is possible to broaden their application.

More information in NIZO’s Whitepaper.

Source: NIZO