Sustainable and Healthy Drinks

Sustainable and Healthy Drinks is a research project by the Applied Research Group Healthy Food & Nutrition.

What is going on?

It is predicted that by 2050, the demand for proteins will exceed what the Earth can provide. The agro-food sector is urgently seeking alternative solutions for our nutrition. Nutritional drinks, such as dietary supplements for various consumer groups, are currently based on animal proteins (dairy). The ecological footprint needs to be reduced, and protein sources need to be used more flexibly. Therefore, it is necessary to gradually supplement dairy proteins in nutritional drinks with plant-based proteins. Plant-based protein ingredients often contain fibres, especially when processed lightly and sustainably. These dietary fibres from various plant origins are particularly interesting for enriching nutritional drinks. Fibre consumption has many health benefits, and in most Western countries, the population still consumes too little of it. However, replacing proteins and enriching drinks with fibres is technologically challenging due to the effects on product quality. Generally, interactions between proteins and fibres in aqueous solutions can lead to instability during storage, such as unwanted texture or layer formation (syneresis). This is not ideal from the perspective of consumers and the industry.

What is the project doing about it?

The project aims to explore the potential of fibre-protein interactions and elevate their applicability in food by developing nutritionally valuable drinks. Understanding the mechanisms of protein-fibre interactions and linking them to their effects on the physical, structural, and mechanical properties of complex food systems, such as nutritional drinks, is essential. With this knowledge, the food industry will have more options for sustainable plant-based proteins with better nutritional value and higher quality products.

What does the project deliver?

This project will enable the food industry to:

• Use more alternative (plant-based) protein sources compared to animal protein sources.
• Make more efficient use of protein-rich side streams, promoting a holistic approach to food production.
• Accelerate innovation in the field of plant-based nutritional drinks.

Project data

Professor: Lizette Oudhuis, Healthy Food & Nutrition
Project duration: 2020 - 2022
Project partners: Protein Competence Centre (PCC), Royal Cosun, AVEBE, The Coca-Cola Company, WFBR, NIZO, Van Hall Larenstein University of Applied Sciences, and Hanze University of Applied Sciences Groningen