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.
Exploring novel top-down and bottom-up technologies for texturising plant proteins can catalyse product innovations. Optimising the processing and formulation parameters for 3D printing, fibre spinning, and shear cell technologies can improve the commercial viability of these structuring approaches.
Protein functionality is the key to product innovations in the smart protein sector. Identifying the suitable strategy for functional modification of proteins, preferably physical approaches is the need-of-the-hour.