[WEBINAR] Plant proteins: understanding and optimizing the formulation of PV-based products through a techno-functional approach of the market offer

Plant proteins: understanding and optimizing the formulation of plant protein-based products through a techno-functional approach to the market offer. The CTCPA is organizing a webinar on November 24, 2022 at 11am. Register now !

Free participation with registration

You wish to develop or renovate a product based on vegetable proteins for nutritional purposes, or to replace animal proteins? The CTCPA presents you some keys to select the most adapted raw materials to your specifications.

Through the example of concrete cases (catering and snacking), different methods to evaluate the functional properties will be presented.

Program :

The market and regulations surrounding plant proteins in France

• Illustrate with the spectrum of products treated

Characterization of raw materials

• Overview of the protein ingredient offer (suppliers, vegetable sources, production processes...)


• Compositional characteristics of proteinaceous materials


• The techno-functional characteristics of proteins and the means to characterize them (pre-application tests and application tests)


• Issues related to nutrition (profile, digestibility, availability)

The formulation of products with vegetable proteins

• How to formulate products from vegetable proteins? Illustration with three concrete examples (minced meat, sausage and cake)

So get support: the CTCPA at your side!

Speaker Gilles BERTHEAU - Head of Cereals and Vegetable Proteins gbertheau@ctcpa.org

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Plant proteins represent a major lever to meet the challenges of the food transition. The CTCPA, as an industrial technical center, accompanies and guides the actors of the agri-food industry by being involved in the whole of the vegetable protein sector.

The CTCPA participates in and contributes to:

• Projects for structuring regional sectors ( PACALEG leader in the PACA region, FILEG in the Occitania region, etc.)


• R&D projects carried out by the Qualiment Institute(4-CP and GERMAGE). The CTCPA is currently working on the design, formulation and realization of different recipes based on vegetable proteins with a good acceptability while meeting the needs of control of nutritional and organoleptic qualities.


• The implementation of an innovation dynamic around plant proteins through the training and support of students in the framework of the Cap Protéines Challenge of which the CTCPA is a proud partner!