The purpose of the HydroSens project is to develop taste-neutral protein hydrolysates with high technical quality from by-products from poultry that are suitable for human consumption.
Enzymatic protein hydrolysis (EPH) is a process that dissolves and digests proteins. The protein hydrolysate obtained can be formulated as a concentrate or dried into a protein powder. However, it is the negative associated sensory properties of the hydrolysates that continue to be a major obstacle for use in food products. Sufficient knowledge of which components of the hydrolysates that affect sensory properties is lacking.
When using separation technology after enzymatic hydrolysis, undesirable taste components will be removed. Masking techniques will also be used to have a two-way approach. Sensory analysis with a well-trained sensory panel together with state-of-the-art analytical techniques will be used to identify which chemical components are important for the development of unfavorable sensory properties. This will serve as a guide in the choice of process and masking technology.
At the same time the work of finding product concepts that meet consumer and market requirements will start. Gaining insight into the development of new concepts will follow a Design Thinking process in which both project partners and consumers will be involved. Acceptable protein hydrolysates will be used in food products suitable for human consumption.
HydroSens will focus on: (1) separation technology and (2) masking technology, (3) sensory characterization and chemical / technical properties of hydrolysates, (4) development of protein-enriched food products and (5) consumer and market insights. Based on this increased knowledge, the project will set a new standard for how to produce high-quality protein hydrolysate suitable for human consumption, as well as define consumer and market requirements.
One third of all food produced is wasted, for meat this amounts to 20% for all stages in the food value chain. The idea of the HydroSens project is to develop taste-neutral protein hydrolysates with high technical quality from poultry by-products that is suitable for human consumption. Enzymatic protein hydrolysis (EPH) is used to solubilize and digest proteins from by-products into protein hydrolysates. However, the negative associated sensory attributes of hydrolysates are still a major obstacle for food applications. Sufficient knowledge on which components of the hydrolysates from poultry rest raw materials affecting sensory properties is lacking. Downstream processing technology will be used to remove undesired flavour components, at the same time masking techniques will be applied to have a two-way approach to reach an acceptable EPH. Sensory analysis with a highly trained panel together with state-of-the-art analytical technologies will be used to identify which chemical components are important for development of unfavorable sensory attributes, thus guiding the choice of processing techniques and masking technology to develop taste-neutral EPHs. Further, acceptable EPH will be applied to food products suitable for human consumption. Product concepts will be defined through a design thinking approach to overcome the challenges of meeting consumer and market demands. HydroSens will focus on: (1) downstream processing and (2) masking technology, (3) sensory characterization and properties of hydrolysates, (4) protein-enriched food product development and (5) consumer & marked insights. The main outputs HydroSens will be increased knowledge on processing parameters and masking techniques that influences sensory, technological, and chemical properties of EPH. Based on this increased knowledge, the project will set a new standard for how to produce high quality protein hydrolysate suitable for human consumption and define consumer and market demands.