date:Jun 27, 2019
tive proteins for nutritional beverages to find out which offered the best new opportunities. This involved mapping the landscape, starting with an initial pool of 44 different protein beverage products and 42 unique plant proteins.
Each protein candidate was profiled against a series of filters including commercial viability, protein content, sustainability, allergenicity, flavor and color. Using a process of elimination, based on the key criteria, the students identified the six proteins that