Lipid Oxidation and Quality
Director, Food protection and Protein innovation
Research & Development (Protein innovation and food protection)
As vegan diets become increasingly popular and environmentalists argue against animal meats, commercial development of plant-based and cell-based meat alternatives has become “hot”. These products incorporate lipids that approximate natural meats to generate the desired textures, flavors and nutrients. As initial challenges with protein structuring are being overcome, unique advantages and challenges regarding lipid oxidation are being introduced by their novel matrices and processes. This session is dedicated to exploring the potential advantages, challenges and solutions regarding oxidative stability in the novel alternative protein space.