Going forward – shaping the future of protein development
The demand for sustainable and innovative protein sources is growing steadily. This creates exciting opportunities – from plant-based alternatives, mycoprotein and yeast proteins to groundbreaking developments such as cultivated meat and dairy products, or precision fermented proteins. These topics took center stage at the Protein Forward Summit, an industry-wide platform bringing together experts from across the value chain to collectively shape a more sustainable future for the protein industry.
Sparking ideas for Sternchemie’s future innovations
Understanding the benefits of (and for) proteins, exploring new applications and making them accessible to our food industry partners is part of Sternchemie’s DNA. The Protein Forward Summit, co-hosted by our sister company Planteneers and Food Harbour Hamburg, served as the ideal hub for our colleagues Katrin Baumann and Dr. Waldemar Buxmann to engage in knowledge transfer, idea exchange, and industry networking, inspiring them and us and driving innovation.
For us it is clear: Only together can we drive sustainable change and build a healthier, more sustainable food future.
Key learnings for lecithin
It is long known that Lecithin (or the phospholipids it contains) acts as a synergist for proteins, enhancing texture, taste, and stability in food systems. This is especially relevant for alternative proteins and hybrid products, which particularly benefit from phospholipid-based synergists when it comes to mimicking their natural functionalities. Alternatively produced proteins are intensively researched in the food industry and are expected to widely affect food production in the future. We are here to help with our in-depth understanding of lecithins and lipids and their effects on proteins, so we can produce safe, healthy, and tasty foods together.
Another key aspect is the political environment in which the food industry operates. During the summit it became clear, we are all dependent on the political outcomes and potential regulations around alternative foods and with that proteins. We are closely following the current discussions and will respond to changing regulations, when necessary.
All in all, the summit offered a valuable platform to exchange insights and ignite new ideas for innovation. At Sternchemie we are constantly expanding our application knowledge and engaging in collaborative projects to explore protein–lecithin interactions.
Get in touch to find out how our expertise benefits your products.
