Impact of food processing on the functional, structural and sensorial characteristics of alternative proteins sources

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The demand for proteins has increased due to several reasons, among them a growing population, socio-economic changes (increase in income) and increased awareness of the contribution of proteins in healthy diet and aging. Sources for new proteins that are of interest for this project are UK-grown protein crops (cereals and legumes), quality protein from secondary streams (agro-industrial by-products), and products obtained from microorganisms (bacteria, fungi or microalgae).The aim of this project is to evaluate the potential of alternative protein sources for food product reformulation by assessing the impact of processing operations in the product properties (physical and nutritional properties) and consumer perception of its texture, taste and flavour.