Page 29 - The European Baking Ingredients Market Report 2022 - Volume 1
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European Baking Ingredients Market Report 2022
                                                                              Alternative proteins 29
                                                                                          INGREDIENTS








               References
               1.  Grand View Research (2021). Protein Ingredients Market Size, Share & Trends Analysis Report By Product (Plant Proteins, Animal/Dairy
                 Proteins, Microbe-based Proteins, Insect Proteins), By Application, By Region, And Segment Forecasts, 2021 – 2028.
               2.  Mironeasa, S. (2022). Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products. Applied Sciences,
                 12(6). doi:10.3390/app12062794
               3.  Nikbakht Nasrabadi, M., Sedaghat Doost, A., and Mezzenga, R. (2021). Modification approaches of plant-based proteins to improve their
                 techno-functionality and use in food products. Food Hydrocoll., 118, 106789. doi: https://doi.org/10.1016/j.foodhyd.2021.106789
               4.  Nadathur, S. R., and Carolan, M. (2017). Chapter 23: Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing
                 Change in Dietary Patterns for a Sustainable Earth. In S. R. Nadathur, J. P. D. Wanasundara & L. Scanlin (Eds.), Sustainable Protein Sources
                 (pp. 377-389). San Diego: Academic Press.
               5.  Mishyna, M., Chen, J., and Benjamin, O. (2020). Sensory attributes of edible insects and insect-based foods – Future outlooks for
                 enhancing consumer appeal. Trends Food Sci. Technol., 95, 141-148. doi: https://doi.org/10.1016/j.tifs.2019.11.016
               6.  Roncolini, A., Milanović, V., Aquilanti, L., Cardinali, F., Garofalo, C., Sabbatini, R., Clementi, F., Belleggia, L., Pasquini, M., Mozzon, M.,
                 Foligni, R., Federica Trombetta, M., Haouet, M. N., Serena Altissimi, M., Di Bella, S., Piersanti, A., Griffoni, F., Reale, A., Niro, S., and
                 Osimani, A. (2020). Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein,
                 mineral-dense snacks. Food Res. Int., 131, 109031. doi: https://doi.org/10.1016/j.foodres.2020.109031
               7.  Talens, C., Lago, M., Simó-Boyle, L., Odriozola-Serrano, I., and Ibargüen, M. (2022). Desirability-based optimization of bakery
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            from hemp seeds can cause        properties, safety and consumer
            confusion as many consumers      trust of foods containing
            are not aware of the differences   alternative proteins. At AZTI we
            between cannabinoids (CBD) and   can give support to ingredient
            hemp . Although protein from     producers and bakery businesses
                 11
            hemp seeds (Cannabis sativa      by modelling and predicting the
            L., < 0.2 % tetrahydrocannabinol   impact of replacing dairy and egg-  Biography
            content) is not considered Novel   derived ingredients on product
            Food in the EU, it is currently   quality, process and cost. n       Clara Talens, PhD in Food
            a relatively niche product.                                          Science, Technology and
                                                                                 Management, works as
            Nevertheless, it is making an impact                                 senior researcher at AZTI.
            in the plant-based protein industry                                  She has +15 years’ experience
            due to its sustainable production   Contact details                  in the fields of #upcycled
            and health benefits  12, 13 .                                        ingredients, #processing
                                                Clara Talens                     technologies, #sustainable
            In many cases, the potential        Dra. / PhD. / Dk.                nutrition and #consumer-
                                                                                 driven product development.
            benefits of novel ingredients       M: +34 667 174 282               Contributing to these fields
            take time to reach consumers        T: +34 946 574 000               with scientific publications
            via new food products in the        E: ctalens@azti.es               and oral conferences,
            market. Research can accelerate     W: www.azti.es                   assessing food prototyping
                                                                                 and industrial scale-up in pilot
            market uptake by investigating      Bizkaiko Zientzia eta            plant and industrial facilities,
            how new applications of these       Teknologia Parkea,               and capturing public funds
            protein ingredients in different    Astondo Bidea E609. 48160        for promoting innovation in
            food matrices can build upon        Derio (Bizkaia) Spain            SMEs and start-ups.
            the nutritional profile, sensory



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