Plant protein functionality: tools to assist with a growing trend

41 minutes

Using plant-based proteins can present challenges, especially where you are trying to replace the functionalities of animal-based ingredients, such as eggs. In all cases, it is important to understand the functional properties of the materials that you are using – what each ingredient does for your product, and how.

Understanding ingredient functionality gives you the power to select ingredients that are right for you. If you understand what parameters are important for a protein material to have in order to work in your product and process, then you can identify the right materials for you through simple tests.

About Jo Baker-Perrett

After graduating from his master’s degree in chemistry from the University of Sheffield in 2014, Jo worked in education before joining us in 2016. Since then, Jo has worked in the bakery department, and then in Food and Drink Microstructure, after which he started managing this section, which is mainly focused on physical characterisation and ingredient functionality.

Jo has published various Campden BRI research reports and trade press articles, as well as producing regular food industry blogs for our website.

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