May 21 – Track VI:
Dairy-Free: The Cooking Experience Challenge

Track VI: Dairy-Free: The Cooking Experience Challenge

Key areas for new research to make better dairy-free products are related to:
Clean label (e.g. achieving simple ingredient lists/’clean-label’ is important by using: Recognisable and minimally processed ingredients and physical processing to optimise functionality)
New ingredient functionality (e.g. diversifying the functionalities of plant-based ingredients: proteins, oils, starches, fibres and combinations, reverse engineering: which taste characteristics/physical phenomena are important in dairy , and how to reproduce these in plant-based
Sensory science (e.g. sensory properties and mouthfeel (tribology) – what role for plant-based ingredients and what can be learned from dairy products?, combinations of physical (processing) and enzymatic treatments to boost taste and functionality, new cultures/ferments to generate flavour and structural benefits using plant-based materials to produce more appealing products)
Thermal stability (e.g. understanding protein-protein interaction for plant-proteins and ingredients to improve melting/stretching properties for cheese substitutes, understanding the physical properties and functionality of new plant proteins for use in cooking, understanding the role of dairy proteins in stability to cooking, dispersion and foaming in foods and the functional requirements for plant proteins, improving the stability of plant-based dairy-free foods to heating/cooking (destabilisation or expulsion of oils/fats will lead to rejection)