Green Protein Network (members only)

The Green Protein Network gathers startups, corporates and universities to explore the challenges and possibilities within new innovative green protein sources. The group sets the agenda for the network and we will cover topics like new ingredients sources, consumer insights, new technologies and market trends. Join the Green Protein Network if you want to get inspiration, find new partners, share and gain knowledge and be part of finding new innovative solutions.

This meeting focuses on texture in plantbased food.

13.00 Welcome

Round of introductions

Findings from a number of studies investigating the taste, structure, mouth feeling, nutritional quality, shelf life and safety of hybrid products consisting of meat and plant proteins (pea or potato) in different ratios. The hybrid products in the studies were meat balls for soups and frankfurters.
The studies aimed at increasing our understanding of the sensory quality in the hybrid products with the goal to further optimize the sensory attributes in the products.
Marlene Schou Grønbeck, the manager of the sensory lab, DMRI Teknologisk Institut

Introduction to how functional ingredients can give structure and texture to plant-based meat applications. Special emphasis will be on the ingredient Methylcellulose and the use of Textured vegetable protein.
Jesper Malling Schmidt, Application Specialist, IFF

Production of meat alternatives of meat alternatives and half meat/half vegan products based on oyster mushroom stems and the mission to provide the very best alternatives to meat.
Frank Nouwens, BeefyGreen NV

16.00 Thank you for today. See you again 10 May 2022.

Innovationskraft
When you participate in this event, your time will be used as co-financing for the project Innovationskraft, which is funded by Danmarks Erhvervsfremmebestyrelse and Uddannelses- og Forskningsstyrelsen at a standard rate.