Key Ingredients for the Food Transition
29th November - 1st December 2017
Nantes - FRANCE
Biopolymers are essential components of food and beverages, as well as key components in other types of non-food products (packaging, cosmetic, bio-sourced materials, etc...). They are important from a nutritional point of view as well as from a functional point of view (food matrix architecture, water retention, food safety, etc.). The recognition of biopolymers as key components is well established due to their structural versatility and ability to form assembled structures that will impact the properties of finished products. The challenge is to understand the organization at macroscopic scale of these natural and processed architectures, in relation with the properties of the basic components and their interactions at a mesoscopic scale.
In a context of global demographic and food transitions, a shift from the use of animal proteins to alternative (out of which plant) proteins is expected in a near future. This increasing alternative protein content in human diet will bring positive effects on both climate and public health. But before these important changes on dietary practices a significant research investment is necessary to ensure knowledge to control these future foods founded on alternative ingredients.
Consequently, the detailed knowledge of these molecules as well as the deeper characterization of interactions and the multi-scale structures they are able to establish in food matrices, will allow the optimal use of biopolymers in the future. This multidisciplinary knowledge (from biology to physics) will have a positive impact on the control of the final structure, the formulation of food products (clean label, low fat, etc.), the sensory quality, the encapsulation of healthy molecules, the control of digestion properties and many other essential characteristics.
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