Laurice is a research scientist and project leader in ‘Plant protein technology’ at Wageningen University & Research (WUR). Laurice trained as a protein chemist in France, after which she acquired her Ph.D. in the Food Chemistry chair group of WUR, studying potato proteins. Laurice further pursued an interest in plant proteins at NIZO, a contract research institute, and subsequently at Cargill, where she gained experience in (mild) fractionation, structuring, and application in food products using a broad range of plant proteins. Laurice is driven to contribute to improving the quality of new sources of protein and delivering sustainable and tasty food products.
Plant-based food products often contain a relatively large number of additives and longer ingredient lists than the products they aim to replace. Consumers are looking for cleaner and more natural foods. This presentation will provide information on ‘what is a clean or cleaner label?’ and on strategies towards cleaner labels.