The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners. These ingredients can be physically (coacervates), chemically (conjugates) or enzymatically formed. They could be ideally suited to support various product development platforms, such as e.g. the envisioned “MyYogurth” platform. While the ingredients are ready to be used, it is not yet clear, which ones are best suited to deliver desired taste and texture functionalities in a specific product category. This is a challenge ideally suited for a student team to develop concepts on how to optimize simultaneously texture and flavour to improve consumer choice and acceptability. The herein proposed team exercise will provide students with the opportunity to work collaboratively with industry and academic mentors in multidisciplinary teams. Mobility actions will allow students to build an early professional network.

Discover the website here: https://www.tastymacronutrients.com/

Partners

The following partners are involved in the project

DOEHLER
DSM
GLUCANOVA
PEPSICO
TECHNICAL UNIVERSITY OF MUNICH
UNIVERSITY OF HOHENHEIM
VALIO

Project Lead

Jochen Weiss
Institution

University of Hohenheim

Related projects

Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
Education

Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace

The course will focus on: Introduction to intellectual property management; Ways to protect intellectual property in relation to food products; Patents, Trademarks & Taste and smell marks; Design protection; Effective...

Product Concepts For Less Refined Ingredients (aka “Less is More”)
Education

Product Concepts For Less Refined Ingredients (aka “Less is More”)

A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available. The manufacture of these &bdquo...

Focus on Farmers
Education

Focus on Farmers

However, farmer adoption of these technologies is often limited and therefore the benefits are not realised. This project builds on the 2018 EIT Food Educating for Technology Take-off (ETTO) project. The 2019...

Related articles

Call for proposals - Consumer Engagement Labs 2020-2

Call for proposals - Consumer Engagement Labs 2020-2

28 July 2020

EIT Food is looking for consortia consisting of 2 organisations operating in the same country (scientific organisation and food producer) that would participate in EIT Food RIS Consumer Engagement Labs activity.....

Two-way inspiration: why you should become a Seedbed Mentor

Two-way inspiration: why you should become a Seedbed Mentor

20 February 2020

Becoming a mentor for the Seedbed programme - which ensures you can make a big impact in a relatively small amount of time - helps to support the industry through....