Many current plant-based foods are based on long ingredient lists and a high number of additives, including customer-unfriendly names like methylcellulose. Dairy alternatives are--almost without exception--starch or polysaccharide gels. In this project, the inherent properties per source and synergistic interactions between sources are applied to develop texture from the naturally-present components in plant-based protein ingredients.
There is a high overlap in the consumer segment seeking clean-label and plant-based, yet current “alternatives” have much longer labels than the foods they are replacing. Plant-based meats often contain methylcellulose, and plant-based dairy products are typically polysaccharide/starch-based gels. Partners in this consortium will collaborate to use the inherent potential of plant-based ingredients for functionality and texture performance.
Translating scientific insights into application solutions
The overall aim is to deliver solutions for clean-label plant-based foods.
Objective of each workstream:
- Exploit the phase behavior of plant proteins to create stable solutions and ‘true’ protein gels
- Identify synergies between (sources of) plant proteins for structure and texture
- Translate new scientific insights into application solutions.
Invitation to collaborate
This consortium is open for participation from consumer goods manufacturers and plant protein ingredient companies. In return for in-cash and in-kind contributions to the project, partners can provide direction to the research and apply the findings in their field of use. Unfortunately we are not able to reply to solicitations from research institutes or enquiries from students related to this project.