Flavor University Podcast
Flavor University Ep. 17: Working with Proteins
Jun 29, 2022
Kaylind Cook, Senior Application Technologist, and Sandra Scaliatine, Scientist, discuss flavoring different protein applications, the popularity of certain proteins, and challenges faced. They explore unique proteins like duckweed and air protein. Also, the podcast covers the role of proteins in bakery goods, future trends in proteins and functional ingredients, importance of proteins for health and sustainability, and flavor challenges in working with proteins.
29:41
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Quick takeaways
- Different types of proteins offer various textures and flavors, such as whey proteins with sour or cheesy notes and plant proteins with beanie or green taste.
- Protein products are expanding beyond just being a protein source, with consumers seeking added functionality like sugar reduction, brain health, immunity support, beauty, added vitamins, and the growing popularity of plant-based proteins and meat alternatives for sustainability reasons.
Deep dives
Protein as the building block of the body
Protein is essential for building and repairing tissue, making enzymes, hormones, and other chemicals necessary for bodily functions. It is commonly believed that the best protein comes from red meat, but there is more to the protein landscape. Different types of proteins, such as whey, nut seed proteins, soy, and pea proteins, offer various textures and flavors. For example, whey proteins can have sour or cheesy notes, while plant proteins may have a beanie or green taste.
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