This webcast provides the perspective from industry as well as academia as the speakers will illustrate challenges and opportunities of meat analogues by providing observations related to texture and flavor.
This webcast was organized by IFT's Protein Division.
This webcast will provide the perspective from industry as well as academia as the speakers will illustrate challenges and opportunities of meat analogues by providing observations related to texture and flavor. The setting will allow for participants to ask questions to experts in the field.
Program Goals:
1) Identify formulation challenges as they relate to texture and flavor when utilizing different plant protein sources
2) Highlight opportunities of meat analogues and consumer acceptability and demand of plant-based options
3) Provide potential solutions to enhance functionality and flavor of meat analogues
Speakers:
Ariette Matser
Ariette Matser is expertise leader Food ProcessingTechnology at Wageningen Food & Biobased Research. She studied Food Science at Wageningen University.
Her main research focus is on sustainable food processing, including mild preservation, mild separation and resource efficient processing. Her activities include project acquisition and coordination of national and international projects. She coordinated Public Private Partnership project on Mild preservation of food products including e.g. high pressure pasteurisation and sterilisation, pulsed electric field processing, cold plasma and advanced heating technologies. She is now the project coordinator of Plant Meat Matters, a Public Private Partnership that builds the required scientific basis to understand the structuring process of meat analogues while including flavour components, fat and other ingredients. Together with industrial partners that span the entire vegetable protein chain and Wageningen University and Wageningen Research, this basis will be used to further develop technologies for making the next generation of consumer-accepted meat analogues with improved characteristics that can be produced more cost-effectively and will have reduced environmental impact compared to meat analogues currently available on the market.
Contact details:
Ariette Matser
Wageningen Food & Biobased Research
T +31 317 480121 ariette.matser@wur.nl
Dr. Nadji Rekhif
Dr. Nadji Rekhif is currently a Senior Flavor Scientist at Nestle Development Center Solon Ohio. He holds many scientific papers and patents. He is a member of the leadership of IFT protein division. During his 25 years of international career with Nestle in Switzerland, Germany, Pakistan and the US, he has been leading several local and global projects in flavor discovery, development and deployments in a wide variety of food categories, including seasoning, bouillons, Asian noodles and frozen foods. Nowadays he is driving development and application of flavors in plant protein foods.
Dr. Nadji Rekhif received his B.S. degree in Microbiology from University of Constantine (Algeria) and did his Master and Ph.D in Biotechnology and Food Industry from Poly-technique Institute of Lorraine in Nancy France.
Moderators:
Pam Ismail
Dr. Pam Ismail, is an Associate Professor, Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail is the founder and director of the Plant Protein Innovation Center. She has over 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches.
All IFT webcasts are free for IFT Premier and Student members.
Length: 59 minutes
Contact Hours: 1.0
Date Recorded: February 6, 2020
This webcast was organized by IFT's Protein Division.
This webcast will provide the perspective from industry as well as academia as the speakers will illustrate challenges and opportunities of meat analogues by providing observations related to texture and flavor. The setting will allow for participants to ask questions to experts in the field.
Program Goals:
1) Identify formulation challenges as they relate to texture and flavor when utilizing different plant protein sources
2) Highlight opportunities of meat analogues and consumer acceptability and demand of plant-based options
3) Provide potential solutions to enhance functionality and flavor of meat analogues
Speakers:
Ariette Matser
Ariette Matser is expertise leader Food ProcessingTechnology at Wageningen Food & Biobased Research. She studied Food Science at Wageningen University.
Her main research focus is on sustainable food processing, including mild preservation, mild separation and resource efficient processing. Her activities include project acquisition and coordination of national and international projects. She coordinated Public Private Partnership project on Mild preservation of food products including e.g. high pressure pasteurisation and sterilisation, pulsed electric field processing, cold plasma and advanced heating technologies. She is now the project coordinator of Plant Meat Matters, a Public Private Partnership that builds the required scientific basis to understand the structuring process of meat analogues while including flavour components, fat and other ingredients. Together with industrial partners that span the entire vegetable protein chain and Wageningen University and Wageningen Research, this basis will be used to further develop technologies for making the next generation of consumer-accepted meat analogues with improved characteristics that can be produced more cost-effectively and will have reduced environmental impact compared to meat analogues currently available on the market.
Contact details:
Ariette Matser
Wageningen Food & Biobased Research
T +31 317 480121 ariette.matser@wur.nl
Dr. Nadji Rekhif
Dr. Nadji Rekhif is currently a Senior Flavor Scientist at Nestle Development Center Solon Ohio. He holds many scientific papers and patents. He is a member of the leadership of IFT protein division. During his 25 years of international career with Nestle in Switzerland, Germany, Pakistan and the US, he has been leading several local and global projects in flavor discovery, development and deployments in a wide variety of food categories, including seasoning, bouillons, Asian noodles and frozen foods. Nowadays he is driving development and application of flavors in plant protein foods.
Dr. Nadji Rekhif received his B.S. degree in Microbiology from University of Constantine (Algeria) and did his Master and Ph.D in Biotechnology and Food Industry from Poly-technique Institute of Lorraine in Nancy France.
Moderators:
Pam Ismail
Dr. Pam Ismail, is an Associate Professor, Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail is the founder and director of the Plant Protein Innovation Center. She has over 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches.
All IFT webcasts are free for IFT Premier and Student members.
Length: 59 minutes
Contact Hours: 1.0
Date Recorded: February 6, 2020