利用发芽技术应对植物基食品的关键挑战——Sathaporn Srichuwong博士（ICL）.pdf

1、Leveraging Germination Technology to Tackle Key Challenges in Plant-Based FoodsBridge2Food Europe/June 5th,2025Dr.Sathaporn SrichuwongHead of Front-End Innovation/ICL Food SpecialtiesImpacting better food.ICL Food SpecialtiesICL Food Specialties is an ingredient solutions provider with over 80 years

2、 of experience in the food and beverage industry.We combine the power of a global leader with the passion of an agile team of local experts to help you create solutions that impact the future of food.2Consumers Demand for Better Plant-Based Meat“Improved Taste and Texture are key to building consume

3、r loyalty and driving repeat purchases”3Customer ExpectationDemand for meat-like flavor,savoriness,juiciness,tendernessBeany off-flavor&aftertaste hinder mainstream adoptionPerceived as mushy,dry,less juicy than traditional meatsTaste ChallengesTexture ChallengesSoy Protein Maintains Its Dominance i

4、n Plant-Based Meat Soy protein is the leading protein source due to its high functionality,complete amino acid profile,high PDCAAS,cost-efficiency,and established supply chain.Soy is widely accepted by consumers for its familiarity,traditional use,and positive perception as a reliable protein source

5、.In key categories like plant-based burgers,poultry,and red meat analogues,soy serves as the primary or co-primary protein.4Beany Off-Flavors in Textured Soy Protein5Non-volatile compounds like saponins and isoflavones contribute to bitterness and astringency.High-temperature extrusion may add other

6、 volatiles e.g.pyrazines through Maillard reaction.SoybeanCrushingFlakingOil ExtractionDefatted Soy FlourSoy Protein ConcentrateSoy Protein IsolateTextured Soy ProteinPolyunsaturatedFatty Acid(PUFAs)Linoleic acid(18:2)Linolenic acid(18:3)OXIDATIONBeany VolatilesExtrusionAldehydes(Hexanal)Alcohols(1-