Call for Partners | ProBlend: PROtein BLEND optimization for enhanced product quality

Protein blends are central to the formulation of plant-based foods, where their combined functional properties, such as solubility, emulsification, and gelation - determine product performance. They can also enhance flavor perception, provide flexibility and cost reduction strategies for wide range of food formulations.  Despite their importance, the selection of protein blends is still largely empirical, especially when more than two proteins are involved. This limits formulation efficiency and reproducibility. 

PROBLEND addresses this gap by systematically investigating the functional interactions within multi-protein systems. The project will apply high-throughput screening to evaluate key techno-functional properties across a wide range of protein and ingredient combinations. This will be coupled with structural characterization to understand the mechanisms driving proteins to work together or against each other. 

The goal is to develop a data-driven framework for designing protein blends with predictable functionality. This will support more efficient formulation strategies, reduce development time, and improve consistency in product quality. 

The project advances in high-throughput analytics, automation, and data processing now make it feasible to generate and interpret large datasets on protein functionality. PROBLEND addresses these capabilities to move beyond trial-and-error, offering a scalable approach to protein blend optimization in a rapidly evolving ingredient landscape.