Project

Clean label solutions for structuring plant-based foods

Plant-based food products contain several additives and may have relatively longer ingredient lists than the animal protein-based products they aim to replace. These additives are required to compensate for the lower functional quality of commercial plant-proteins in texturizing and structuring food products. It is desired to develop strategies to replace these ingredients by more natural and clean label alternatives, thereby enhancing the appeal and acceptance of plant-based protein products among consumers. Our approach to improve the gelation properties of commercial plant protein isolates involves several strategies: exploring synergies between plant proteins from different sources, investigating processing techniques and evaluating the potential of enzymes.