Vegetal proteins are food ingredients having several strong abilities used to improve quality of food product.

 

Nutritional abilities

• completing daily protein supply (with animal protein sources);
• providing proteins as ingredients in formulated foods, without providing saturated fats;
• providing essential amino acids.

 

Environnemental way

• less cultivated land
• less needs in water and energy consumptions
• less greenhouse gas production

 

Functional/Technological abilities

• improving product shelf-life stability
• improving mouth feeling perception
• providing technological abilities, as texturization, emulsification, water holding capacity…for example

 

Source : GEPV