From November 2019
Developing plant proteins
The rise of veganism and the flexitarian diet has encouraged industry to produce (or reformulate) products that cater for this growing band of consumers. Plant-based proteins are consequently in demand as the industry looks for alternatives to animal-based ingredients. The challenge is the sourcing and extraction of suitable proteins that can compete with the current animal-based ingredients (e.g. egg and dairy) that many manufacturers depend on.
This member-funded project is developing techniques to produce protein-rich ingredients from plants in a cost- and time-efficient manner. The aim is to optimise the nutritional value and technical performance of these ingredients. This year our research has focused on developing proteins from chickpeas and microalgae including the processes to maximise their yield and functionality.
Earlier this year, as part of the project, we undertook a consumer survey which has since been used to steer the project. It established consumers’:
- willingness to consume a variety of plant-based protein-rich ingredients
- acceptance of these ingredients across different product categories, and
- drivers and barriers to plant-based food consumption.
Contact: Tiia Morsky
+44(0)1386 842089
tiia.morsky@campdenbri.co.uk