protéine

Plant proteins: why using them?

Vegetal proteins are food ingredients having several strong abilities used to improve quality of food product.

 

Nutritional abilities

  • completing daily protein supply (with animal protein sources);
  • providing proteins as ingredients in formulated foods, without providing saturated fats;
  • providing essential amino acids.

 

Environnemental way

  • less cultivated land
  • less needs in water and energy consumptions
  • less greenhouse gas production

 

Functional/Technological abilities

  • improving product shelf-life stability
  • improving mouth feeling perception
  • providing technological abilities, as texturization, emulsification, water holding capacity…for example

 

Source : GEPV

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