Technical Program: Formulating with Proteins
Presentation: Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein Supply
Speaker: Clyde Don, PhD, Managing Director, CDC FoodPhysica
Clyde Don studied Chemical Engineering in The Hague/Delft (B.S.), Chemistry at the University of Amsterdam (M.S.). He obtained his PhD in Food Chemistry from Wageningen University. He has worked in applied protein research & technology (e.g. TNO) and analytical service labs in various leadership functions. Since 2009 he is the managing director of Clyde Don Consultancy FoodPhysica and since 2016, the Director of the FoodPhysica R&D Laboratory.
Title: Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein
With a surging global population to feed, it is crucial to develop protein foods and beverages from sustainable sources. Such products also are increasingly valued by consumers, although they often lack the texture and taste appeal of traditional foods. For example, the current approach of using a single source of plant protein to mimic meats is suboptimal. This presentation takes an overview of protein sources, technologies and offers practical suggestions on what can be done now to improve the quality of sustainable protein products. It will then discuss more sophisticated technologies that may well hold the future of new and sustainable industrial proteins.