Continuing our exploration of the protein transition, this month I again spoke to Fred van de Velde, head of NIZO’s Protein Functionality Expertise Group. In a previous podcast, Fred explained all about how to choose the right plant protein for a specific product by balancing the competing requirements of consumer preferences, product developers’ technical specifications and nutritional needs. This time, we looked at the sensory experiences that plant-based proteins deliver and how they can be improved.

One of the key challenges an issues facing the food industry today, is protein transition –  the growing move away from animal proteins to alternative sources. Fred van de Velde, head of NIZO’s Protein Functionality Expertise Group has more than 20 years’ professional experience in protein functionality, Fred oversees NIZO’s “source-to-society” activities in protein food technology covering the full range of protein sources.

He is also professor of protein transition in food through his chair at the HAS University of Applied Sciences in the Netherlands. In this Podcast the protein transition was put under the microscope by asking questions to Fred by René Floris, Division Manager Food at NIZO.