Alternative Protein Selection for Dairy Like Applications: Criteria, Challenges and Prospects

Dairy products as butter, creams, cream cheese and cheese have unique structural properties and flavour. Latter properties are predominantly originating from milk proteins. Plant-based alternatives to dairy are composed of fats and hydrocolloids with no or little proteins added, where texture is delivered by hydrocolloids and taste by flavours added. Market demands for protein inclusion to close nutritional gap between dairy and plant-based. However, plant protein incorporation compromises final product texture, taste, colour as well as costs to a high extent. This presentation will address key requirements and challenges of proteins for dairy-alternative product applications from different alternative protein categories.