Second generation functional protein ingredients developed with gentle manufacturing tools (SPRING)

The proteins are included as an ingredient in various products, such as ice cream, cream cheese, yoghurt and sports drinks. Prior to the addition of the proteins, they undergo various treatments to bring forth new properties, for example heat treatment, which can have an adverse effect on taste and how the proteins behave once they have been added to the food. It deters the food industry from exploiting the full potential of proteins.

Heat treatment is not optimal because it is not targeted enough to the chemical properties of the proteins. There is therefore a need to use new and more targeted and gentle processing methods and understand the mechanisms of their utilization for the production of new protein ingredients.

"We will replace the current processing methods with more targeted methods to optimize the functionality, nutritional value and taste of the protein ingredients by utilizing new processing processes such as exposure to light with specific wavelengths and different types of enzymes. Our goals are e.g. to find better processes that provide a more controllable functionality in the food," says Marianne Nissen Lund. 

Social value:

A large part of the protein ingredients to be developed in connection with the project are expected to be used in clinical nutrition for hospitalized and elderly people, sports nutrition and as an ingredient in dairy products.

Proteins are built up of building blocks called amino acids, which are important for the body's natural processes. However, in the current production of proteins, it is assumed that some amino acids break down, so the properties and taste of the proteins could be improved by using more gentle production methods. Therefore, there is a need to make the production of proteins for ingredients even better.