by FTNT Editor | Aug 10, 2023 | Food Proteins, Uncategorized
Combining dairy and plant proteins in cultured products, like yogurt, creates unique challenges and opportunities for product developers, balancing technical aspects such as protein digestibility, texture, taste, and stability. While dairy proteins offer high...
by FTNT Editor | Feb 2, 2023 | Food Proteins
Research on protein products, consumers and flavor titled “Consumers and the Protein Product Explosion: Flavor Still Rules,” was presented by MaryAnne Drake, Director of the Sensory Service Center at North Carolina State University. at the 2022 Protein Trends &...
by FTNT Editor | Sep 16, 2022 | Food Proteins
Formulating nutritionally equivalent non-dairy cheese analogs is challenging due to the structural and functional differences between dairy proteins like casein and plant-based starches. Traditional dairy cheese relies on a proteinaceous structure with casein’s...
by Claudia O'Donnell | Feb 3, 2020 | Food Proteins
From 2013 through 2022, Global Food Forums held annual seminars on food proteins. These presentations by world-class speakers produced high-quality, non-commercial Protein Trends & Technologies programs involved in the development of protein-centric foods and...
