Future Food-Tech San Francisco
Join GFI's roundtable at one of the leading alternative protein industry events.
Plant-Based
Macroalgae and Maillard-derived seafood flavor
Years active: 2022This project will generate ingredients from byproducts of algae polysaccharide extraction to improve the flavor of alternative seafood products.
Enzymatic treatment of hemp ingredient
Years active: 2022Dr. Simsek aims to provide value-adding strategies through enzyme modification for hemp processing by-products. This project will develop hemp-based protein ingredients with functional dietary fiber and reduced antinutrients.
Enzymatic reactive pea protein extrusion
Years active: 2022Dr. Chen and his team will use a green, fast, and large-volume processing approach, enzymatic reaction extrusion (eREX), to modify hydrolyzed pea proteins for improved texturization capacity and bioavailability.
Antioxidants in oil-in-protein matrix
Years active: 2022This project investigates dynamic antioxidant combination behaviors in plant-based fat tissue. Antioxidants with different mechanisms and polarities will be combined in oil or protein gel phases in different-sized particles to demonstrate interaction effects and evaluate lipid oxidation.
Reproducing salmon aroma
Years active: 2022This project aims to determine the key molecules that contribute to cooked salmon’s odor and flavor and recreate these with optimal plant, fungal, and algal oils. The proposed solutions’ oxidative stability will be determined and possibilities for shelf-life extension provided.
Alternative seafood flavors in storage
Years active: 2022In this project the role of food matrix components in modulating the flavor profiles, nutritional/chemical properties, and oxidative stability of plant-based seafood formulations during processing and storage will be investigated. Lexicon to accurately describe seafood flavor(s) will also be developed.
Alternative plant-based seafood flavors
Years active: 2022Dr Frank and his team are working to create more desirable plant-based seafood flavors. They will apply natural flavor chemistry pathways knowledge and sensory techniques to identify the most suitable flavor precursors for a range of plant-based seafood products.
Apply to join the Alt Protein Project
Applications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university.
Apply to join the Alt Protein Project
Applications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university.
