Laurice Pouvreau, Ph.D., Research Scientist and Expertise Leader Plant Protein Technology,
Wageningen Food & Biobased Protein Research Group
Laurice Pouvreau, Ph.D., was first trained as a chemist at the Lycee Gabriel Guist’hau in France. She acquired her Ph.D. in Food Chemistry from Wageningen University. Her research involved the study of potato proteins. Laurice further pursued interest in plant proteins at NIZO, a contract research institute, and subsequently at Cargill, where she gained experience in (mild) fractionation, structuring and application in food products using a broad range of plant proteins. Laurice is driven to contribute to improving the quality of new sources of protein and delivering sustainable and tasty food products. Click here to see more information on the Wageningen Food & Biobased Protein Research Group.
Global Food Forums Presentations by Speaker
2021 Premium Protein Webinar: FOOD PROTEINS
“Beyond Nutrition: Protein Blending for Improved Structure and Texture“
With environmental and personal health in mind, consumers often are encouraged to eat more plant-based proteins. However, the acceptability of traditional baked goods, dairy desserts or a simple omelet all rely on proteins’ functional properties. As the food industry looks to utilize new sources of proteins, an understanding of ingredient properties and how they function within food matrices is very crucial. This presentation touches on the key protein functional properties in relation to the food applications and how protein blending can offer opportunities for new emerging sources. Considerations and advice for formulating with conventional to emerging proteins will be provided.
2017 Protein Trends & Technologies Seminar
“Protein Blends: Increasing Ingredient Flexibility”
The world demand for protein is expected to increase. Most traditional foods incorporate animal-derived proteins, and most ‘new source’ proteins do not yet perform to the same quality in application. Many consumer products bridge the gap by combining proteins from multiple sources, i.e. protein blends. Protein blends are used to optimize technical functionality, taste and cost leading a more flexible application of protein ingredients. This presentation focuses on the textural properties of protein blends in various formulations. Gelling and emulsifying properties of protein blends (dairy, animal, plant) will be discussed and related to the properties of the different proteins. Attendees will learn how to create synergistic effects and avoid typical product defects when incorporating proteins from multiple sources.
2016 Protein Trends & Technologies Seminar
“Unlocking the Potential of Alternative Proteins for Use in New Applications”
The world demand for protein is expected to increase due to population growth. The use of alternative proteins in food application is crucial to meeting demand. However, plant proteins are still used in limited food applications due to their low solubility, lack of functional properties, and their off-flavor and taste. This presentation focuses on the functional properties of plant proteins and the importance of mild processing to obtain ingredients with the potential to replace animal-derived proteins. Protein blends will be considered as a means to enable use of plant proteins in existing products.
