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Seeking innovative solutions for:

  • Blockchain Innovation ExpertXinova requires a subject matter expert to evaluate a next generation blockchain platform that utilizes a unique chain joining capability between multiple blockchains.
  • Free the WaterXinova is seeking ways to manage the watery dough problem so vegetables can be included into sheets of dough and baked like traditional crackers.
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During this 30-minute webinar, IDM Shivani Ludwig Ph.D. described the problem being addressed and the scope of this RFI. As always, there was a Q&A after the main presentation. 

Xinova would like to produce plant protein-based snack foods to meet consumer demand for healthy snacks. The current technology uses a high-moisture extrusion process on plant proteins to create a fibrous structure that improves texture and resembles meat. Meat substitutes produced in this way can be subsequently dried to form jerky, a healthy, on-the-go snack food appealing to consumers. In addition, increasing plant-protein consumption reduces meat consumption, which reduces green-house-gas emissions, animal wastes, and fertilizer usage while conserving water.

However, plant protein extrudates are challenging to flavor. They can have an unappealing flavor and mouthfeel, which encompasses properties such as astringency, grittiness, aftertaste, and dryness of the mouth. Flavor and mouthfeel work together to form an overall taste.

Suitable vegetable flavorings are available that can greatly improve the overall taste of plant-based proteins. Such flavors can come in the form of powders, oil or water solutions, or pastes in fat or starch. Regardless of the flavor form used, it remains a challenge to adequately treat their extrudates at a commercial scale so that they absorb flavor and have good mouthfeel.

Background

Protein ingredients are being used to develop new products, such as protein beverages and extruded foods. The ingredients add both nutritional value and functionality to foods and beverages. Important nutritional properties of it include a balanced amino acid profile (see below), while important functional properties include solubility and gelation, and foaming or emulsification abilities. The most common protein source for food and beverage products is dairy, which includes whey, casein, and milk protein concentrate. 

Interested in applying to solve problems related to the plan-based protein problems that Xinova is facing. 

Visit my.xinova.com for more information

View Webinar

Would you like to learn more about Xinova? 

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We are always seeking new problems to solve, as well as innovators and entrepreneurs to help us solve them. Let’s work together to create the future.

Our Worldwide Locations

USA

Xinova
311 ½ Occidental Ave S
Suite 300
Seattle, WA 98104
USA
+1 (206) 800-2678

Japan

Xinova Japan GK
Yaesu Mitsui Building 6F
2-7-2 Yaesu, Chuo-ku
Tokyo 104-0028 Japan
+81-3-6478-6120
xinova.jp

China

Xinova Innovation (Beijing) Consultancy Co. Ltd.
Room 2494, Level 24, Tower 3
China Central Place
77 Jianguo Road
Chaoyang District
Beijing, 100025 China

Singapore

Xinova Asia Pte Ltd.
150 Beach Road
#08-06/08 Gateway West
189720 Singapore
+65 6408 5080

Korea

Xinova Korea
10th floor, Golfzone Tower
735, Yeongdong-daero
Gangnam-gu
Seoul 06072, Korea
+82 2 6952 8840
xinova.co.kr

Australia

Xinova Australasia Pty Ltd.
Level 6, 8 West Street
North Sydney, NSW 2060
Australia
+61 2 8093 4850

India

Xinova India
Suite No 208, 2nd Floor
Survey No 414
PSR Complex
Govinda Reddy (GR) Layout
Bannerghatta Road
Karnataka, 560076, India

Finland

Xinova Finland
Erottajankatu 5 A 4
FI-00130 Helsinki
Finland

Affiliate offices in Tel Aviv & Vienna