Progress in protein formulation
Nine proteins will be scrutinised at the event organised by Bridge2Food with theoretical and practical considerations given equal weight, and case study-style presentations of successful protein forms that have made it all the way to branded ingredient status.
All up, the origin of nine animal and plant proteins will be discussed, along with functional and nutritional properties and how they can best be extracted and applied in various food applications.
Legislative issues will also be discussed including labelling, health claims and dosage.
Protein suppliers such as Fonterra, Burcon, Cosucra, Cargill will present information along with food manufacturers such General Mills and Unilever at the event hosted by the Dutch group.
Canadian-based Burcon NutraScience Corporation will reveal some of its work into the properties, functionalities and applications of its soy isolate, Clarisoy.
The ingredient has made ground in the are of acid solution formulation, in which it is said to be 100 percent transparent.
“Clarisoy’s solubility and transparency allow for its use in beverages where traditional soy isolates are not appropriate,” the company said. Powdered mixes are other options.
Its canola proteins will also be discussed.
New Zealand mega-dairy and ingredients player, Fonterra, will discuss the control of whey-protein-to-casein ratios in some of its milk protein concentrates used in cheese, beverages, yoghurts, nutrition bars and whipping cream.
“These innovations offer our customers truly innovative solutions,” said Ralf Neuendorf, dairy group manager for Fonterra USA. Applications include emulsifiers and texturizers.
Belgian-based Cosucra Groupe Warcoing will discuss advances in pea proteins, a protein form that enjoys freedom from association with allergies. It also has high levels of arginine and lysine.
More information is available here.
