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HybPi-Cheese: hybrid technology to decrease animal protein maintaining nutritional and sensory properties.

Institutional Repository Agroscope

Purtschert G., Von Ah U., Walther B., Guggenbühl B., Zwyssig E., Guggisberg D., Fuchsmann P., Bachmann H.-P., Stoffers H.

HybPi-Cheese: hybrid technology to decrease animal protein maintaining nutritional and sensory properties.

Dans: LAB Symposium 2023. 27. August, Holland (NL). 2023.

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Résumé:

Consumers are not only looking for sustainable and healthy products, but also less processed ones. However, plant-based cheese alternatives are at present highly processed and lacking in nutritional and sensory properties. One innovative process to meet these requirements is to produce a hybrid product using minimally processed lupin seeds. By adding different concentrations of milled lupin into the traditional cheese making process, we developed a hybrid product that reduces the amount of animal protein, maintains nutritional value and is sensorially appealing without the need for highly processed raw materials or the additives required for plant-based alternatives.

ID publication (Code web): 53794 Envoyer par e-mail

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HybPi-Cheese: hybrid technology to decrease animal protein maintaining nutritional and sensory properties.

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