Plant-based food consumption can only be achieved if the available alternatives are appealing and tasty for the consumers. This on-demand webinar provides an overview of the (existing and upcoming) technologies that enable structuring of plant proteins towards meat analogues and on the ingredients being used. Watch it free here.
November 23, 2020
The appeal of the meat analogues increases the chance of a ‘first’ buy, and a ‘tasty’ product increases the chance of coming back for more. Consumers are choosing plant-based foods more often, as demonstrated by recent rapid market growth of meat analogues, for example. Still, consumer studies indicate that the sensory quality of meat analogues needs to be improved for these products in order to become a regular choice for the broader population.
Dr. Laurice Pouvreau is a research scientist and project leader ‘Protein technology’ at Wageningen University & Research (WUR). Laurice trained as a protein chemist in France, after which she acquired her PhD in the Food Chemistry chair group of WUR, studying potato proteins. Laurice further pursued interest in plant proteins at NIZO, a contract research institute, and subsequently at Cargill, where she gained experience in (mild) fractionation, structuring and application in food products using a broad range of plant proteins. Laurice is driven to contribute to improving the quality of new sources of protein and delivering sustainable and tasty food products.
