date:Apr 03, 2013
r from a new protein?
The first thing they look at is the nutritional and functional profile of your protein, said Garringer. In sports nutrition, for example, they look at the amino acid profile and want a PDCAAS (protein digestibilitycorrected amino acid score) of at least 1.
In bakery, they look more at functional aspects such as foaming and emulsifying capacity. And only after that they will look at price.
Meanwhile, other factors such as allergenicity (canola is not a big-eight allergen,