This webinar explores how food and beverage developers can successfully process products made with alternative and next-generation proteins. David Miles discusses common protein sources such as soy, legumes, grains, hemp, and algae, and explains the unique formulation and processing challenges these ingredients present. The session highlights how thermal treatments like pasteurization, ESL, HTST, and UHT can affect stability, texture, and flavor in protein-based beverages and liquid foods. Viewers gain practical insight into how small-scale processing systems can accurately simulate commercial production, allowing formulators to refine products and scale them up with greater confidence.
Free
FREE