Leveraging Innovative Technologies: Toward Functional Plant Proteins

The demand for plant-based, novel, and sustainably sourced protein ingredients is steep. While plant protein is gaining traction, functionality limitations is hindering its market growth. Improving plant protein functionality will enable successful utilization in various food applications, including meat alternatives. This presentation will demonstrate the targeted use of various technologies to induce structural changes favorable for enhancement of the functional properties of various protein sources, including pea, chickpea, and pennycress. Development of feasible approaches will lead to the production of a viable plant protein ingredient with functional properties that are comparable or better than those of traditional protein ingredients.