AOCS’ Post

New research from Sustainable Food Proteins: Fractionation and characterization of heat‐stable basil seed protein isolates and their utilization in high protein gluten‐free bread

New research from Sustainable Food Proteins: Unveiling the contribution of Osborne protein fractions to the physicochemical and functional properties of alkaline and enzymatically extracted green lentil proteins

New research from Sustainable Food Proteins: Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein

Exciting News! We are thrilled to announce the publication of an article about FlavaPulse in the Q1 2024 edition of Protein Production Technology International. In this article we talk about the world of pea protein concentrate and its immense potential in revolutionising the food industry. With the growing demand for plant-based alternatives, pea protein concentrate has emerged as a sustainable and innovative solution. Pea protein concentrate has gained significant attention for its nutritional value, versatility, and low environmental impact. It is not only a rich source of protein but also contains essential amino acids, making it an ideal choice for health-conscious consumers. We explore the sustainability aspect of pea protein concentrate, highlighting how it requires fewer resources, emits fewer greenhouse gases, and has a lower water footprint compared to other protein sources. By incorporating pea protein into our diets, we can contribute to a more sustainable and eco-friendly future. 🌍♻️ But it doesn't stop there! Innovation plays a vital role in the pea protein industry. We discuss the latest advancements in processing technologies and product development, making pea protein more accessible and appealing to a wider audience. We have just launched the production of an innovative "clean taste" version of our pea protein concentrate with reduced bitter off-taste and very low microbial levels 🚀🔬 Read the full article here: https://lnkd.in/dsQhD9Jf #peaprotein #plantprotein #cleanlabel #sustainability #innovation #plantbased

Diversified protein sourcing is on the 2024 agenda: While alternative protein continues to pursue widespread uptake and acceptance, in 2024, expect to see new concepts, technologies, and regulatory support to progress toward attaining resilient food systems. https://lnkd.in/e3mm46a4

It is really interesting to read that bioactive compounds from plants are being investigated as potential preservatives, instead of artificial additives. Whilst the science is very early stage, unverified and unsubstantiated, I hope it works, as it could prove transformational. Not only would it reduce the human consumption of hugely processed artificial ingredients which can impact health, it could extend the shelf life of fish, meat, fruit and vegetables and help to reduce food waste and the pointless waste of animal life and resources and the carbon emissions that come from this. This could help people and the planet. God, I love science. #future #science #sustainability https://lnkd.in/esb_6Rx5

Novel technologies in food production, such as precision fermentation, are attracting considerable attention and investment. But what is precision fermentation and what are the environmental impacts of fermentation-produced proteins (FPP)? Read more: https://lnkd.in/g6dNASkg #fermentation #sustainablenutrition #environment #protein

New research from Sustainable Food Proteins: Comparison of dry (air classification) and wet fractionated pea protein on protein molecular structure and gelling properties

🌱Algae as a surprising source of environmentally friendly protein to support muscle turnover.🥗 🧔👥With more and more people willing to reduce meat consumption because of ethical and environmental reasons, we believe it’s important and necessary to start looking into sustainable and nutritious protein alternatives. Algae as a promising novel protein source which may become part of a secure and sustainable food future.🧪🌱🥗 #microalgae #algae #protein #sustainable #novelprotein #meatalternatives Read More 👇 https://lnkd.in/eufEB-3r

📚 Our new review article on Plant-Based Protein has been published 🌱 The work focuses on the techno-functional properties of dry-fractionated protein concentrates, shedding light on their diverse applications in the food industry. 🥦🍞 🔗 Read the Full Article (available in Open Access): https://lnkd.in/dq7pNzUc Exploring the technological features of plant protein (water absorption capacity, emulsifying and foaming properties, gelling ability, and protein solubility) is crucial to understand how to use them. In fact, these properties play a fundamental role in food formulation, influencing the development of various products, from bakery goods to innovative alternatives like meat and dairy analogues. Our findings reveal that dry-fractionated proteins exhibit high solubility, exceptional foaming ability, stability, and gelling properties, making them key players in enhancing nutritional value and texture in food products. 🥖🍝 This research contributes to the growing field of plant-based protein, supporting sustainable, healthier, and ethical food production. 🌍🌿 #PlantBased #ProteinResearch #FoodScience #Innovation #Publication #Sustainability