Developing packaging solutions to enhance the shelf-stability of plant-based meat products
With the increase in demand for plant-based meat products, developing innovative packaging solutions that can enhance their shelf-stability is crucial.
Plant-Based
Approaches to address off-flavour challenges associated with plant proteins
Off-flavors associated with plant proteins are a significant challenge for the plant-based smart protein sector, affecting consumer acceptance. Various intrinsic (crop-related) and extrinsic (processing-induced) factors are responsible for these undesirable flavours.
Non-thermal, chemical-free approaches for protein purification
Protein functionality is governed by its degree of purity. Membrane filtration is a promising technology to obtain pristine and functional proteins from plant-based sources, microalgae, and seaweeds. It is worth exploring its application in the production of high-purity proteins from agri-food industry sidestreams.
Technological interventions to improve the ‘clean-label’ claims of plant-based foods
Consumers prefer clean-label food ingredients and end products. Employing science-based innovations to eliminate the need for synthetic additives would be an effective approach.
Development and standardisation of novel, sustainable and green technologies for plant protein extraction
Adopting a sustainable, scalable, and mild extraction technology is central to the functionality of plant proteins. Optimising green technologies for protein extraction and assessing their environmental impact will aid in their commercialisation.