Abstract
Consumers demand for proteins is rising and therefore, many food manufacturers are formulating products enriched with wide range of plant-based proteins. As many industrial stakeholders are trying to increase their market share of plant-based protein foods including formulation of pseudo-grains, such as flax, quinoa, pulses, hemp and nuts. The manufacturers are finding their way to innovate dairy alternatives; plant-ingredients based bakery, snack and beverage products. This chapter was aimed at providing an updated overview of the identification of innovation needs to develop plant-protein based foods across protein supply for supporting ever-increasing demand surge in plant-based prions products and functional ingredients. The supply chains across the plant-based proteins must catch to keep pace with technological innovations in food science and technology keeping in view novel protein sources. Evolving innovative technologies like extrusion, shear cell technology and 3D printing have widen the spectrum to produce plant-based protein products by manufactures to mimic the taste, flavor, appearance, texture as well as eating experience resembling to that of animal-based proteins. The application of plant-protein delivery systems through micro and nanoparticles has gained popularity for various purposes like protection, encapsulation and controlled release of protein ingredients.
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Murtaza, M.A., Ameer, K. (2022). Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_4
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