Enabling the rational design of animal free beverage and food systems: Insights from new analytical techniques

Whether you're developing plant-based foods using traditional or innovative plant-derived proteins, or exploring cutting-edge recombinant proteins produced through precision fermentation, there's a pressing need for improved analytical tools to anticipate their functional performance (from formulation stability to sensory attributes like texture and mouthfeel). I will introduce a couple of analytical approaches developed with key academic partnerships over my career in the food industry.