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?

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.

Partners

The following partners are involved in the project

DOEHLER
DSM
Glucanova
PEPSICO
Technical University of Munich
University of Hohenheim

Project Lead

Jochen Weiss
Institution

University of Hohenheim

Related projects

Superfoods: Myths and Truths

Superfoods: Myths and Truths

What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society?

Farm to Fork: Sustainable Food Production in a Changing Environment

Farm to Fork: Sustainable Food Production in a Changing Environment

Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.

Venture creation as part of food related trade and scientific events

Venture creation as part of food related trade and scientific events

Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.

Related articles

Two EIT Food startups recognised in the world’s top 50 SMEs News

Two EIT Food startups recognised in the world’s top 50 SMEs

28 July 2021

EIT Food is delighted that two RisingFoodStars startups from within the EIT Food community are amongst the 50 winners of the....

Gen Z demand radical change from the food sector to tackle access to healthy and affordable food News

Gen Z demand radical change from the food sector to tackle access to healthy and affordable food

26 July 2021

New research reveals young people across Europe want an overhaul of how they access, discuss and learn about healthy food.