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The Powerful Potato Protein: a sustainable plant protein with a high nutritional value applied in bakery and snack items for protein fortification
Plant-based is a megatrend and consumers demand plant proteins in their diet. Not only the quantity, but also the quality is important. Potato protein has a unique balanced amino acid profile. It contains all nine essential amino acids, and is also high in branched-chain amino acids (BCAA) that are important for the immune system and muscle growth.
Furthermore, potato protein has a high digestibility (DIAAS score) compared to other plant proteins. Especially athletes, elderly people with less appetite or people recovering from illnesses will benefit from its nutritional qualities.
Potato is a high yield crop with low climate impact. The whole potato is used to obtain protein, starch and fiber, so nothing is wasted. Even the residual liquid is returned to the fields as fertilizer.
Potato protein has a neutral taste, has low allergenicity, is non-GMO and is perfect in health-oriented bakery items, bars, extruded snacks and ready meals.
Helma Slierendrecht will:
Helma is the Senior Technical Sales Manager at the Danish cooperative KMC. She has 10 years’ experience with potato-based ingredients and 25 years with texture, nutrition and health in the food and feed industry.
Helma earned her M.Sc (Biology) from Agricultural University Wageningen, Ph.D. (immunology) from University of Copenhagen and M.A. in International Business Communication from University of Southern Denmark.