Page 26 - FoodFocusThailand No.232 July 2025

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ภาพที่่� 1 ความก้้าวหน้้าใน้ก้ารแปรรูปโปรตีีน้จาก้แมลงและก้ารประยุุก้ตี์ใช้้
Figure 1 Advances in Insect Protein Processing and Applications

A New Protein Era Unfolds

IFFA 2025 marked a milestone. For the first time, an entire section—The World of New Proteins—was carved
out specifically to showcase alternative protein solutions. The atmosphere felt different: less industrial,
more experimental. Less transactional, more conversational. It wasn’t just about selling ingredients or
equipment. It was about storytelling—of what protein could become.

As the plant-based sector reassesses its direction, What made it different was its neutral taste and juicy, fibrous
innovators are exploring a broader spectrum of protein bite, overcoming the beany notes that often limit pea protein
sources—some ancient, some cutting-edge. From microbial use.
fermentation to precision cultivation, the future of protein is The product is versatile enough to work in stir-fries,
no longer one-dimensional. grilled skewers, or dumplings — especially valuable in Asian
markets where bold seasoning and balanced textures are
Realism Over Imitation essential. While their methods are proprietary, the clean
At IFFA 2025, Planteneers and Hydrosol demonstrated that flavor likely results from advanced processes, like enzymatic
plant-based no longer means trying too hard to imitate meat. treatment and selective fermentation. For formulators, this
Their plant-based salmon was a standout, with translucent offers a reliable, clean-label base for future-ready plant-based
color, flaky texture, and a subtle seafood flavor that didn’t products.
rely on over-seasoning. The result? A product that looked and
tasted familiar, especially appealing in seafood-loving regions Fermentation Rising:
like Southeast Asia. Old Techniques, New Potential
Beyond the salmon, they also showcased plant-based While plant-based innovations often dominate headlines,
deli slices and hybrid formulations that mix meat and plant fermentation is steadily establishing itself as a cornerstone in
protein, offering flexibility for manufacturers and reducing meat the evolution of alternative proteins. At IFFA 2025, two standout
®
content without sacrificing texture. Their proprietary Smart examples—Lallemand’s Engevita and ProteinDistillery’s
Function Systems play a key role in optimizing mouthfeel, Prew:tein—demonstrated how microbial ingredients are
water binding, and thermal stability. reshaping the landscape of clean-label, functional foods.
Lallemand’s Engevita line, particularly the HiPro Beyond
®
Clean, Functional Pea Protein variant, showcased the versatility of nutritional yeast beyond
Ruitenberg Ingredients impressed with their Rudin Plantify its traditional use as a flavor enhancer. This ingredient offers
®
Pea, a structured pea protein designed for meat alternatives. a complete protein profile, containing all essential amino
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