Innovation and characterization of plant-based ingredients for the emerging protein markets

Research within this project will focus on the innovation and characterization of plant-based ingredients arising from pulses and cereals for the protein ingredient market. The global protein ingredient market was valued at $31.8 billion in 2016 and is expected to rise to $46.4 billion by 2022 with the greatest growth occurring in the plant protein ingredient sector. Consumers are looking towards alternative proteins, other than from animals (e.g., whey/casein from milk; ovalalbumin from eggs) and soy, because of allergen concerns and the rising costs of dairy proteins. Pulse and cereal proteins fill this gap; however, there is no comprehensive technical report for industry (or clients of the Food Centre) to point to during product development or re-formulations by companies. TO BE CONT’D

Faculty Supervisor:

Michael Nickerson

Student:

Nicole Avramenko

Partner:

Saskatchewan Food Industry Development Centre Inc

Discipline:

Food science

Sector:

Forestry

University:

Program: