Plant-based proteins are an increasing area of interest for consumers. Yet, little is known about the transformations plant proteins undergo during the extrusion process: their glass transition, their denaturalization/depolymerization, and their behavior/interactions with starch and other components in forming the continuous matrix that underlays the structure of extruded puffed snacks.
Thus, our aim with this project is to develop a model 
to better understand the processing of plant proteins in extrusion, much as we have for starch. We want to screen plant protein ingredients and characterize plant protein dense raw materials under direct expanded extrusion conditions to help develop snack products.
Ideally, we are looking for an integrated, multidisciplinary research team–with expertise in plant protein characterization, processing, and integration/interpretation–to help us develop this model. But we are still interested in hearing from groups that may have only some, but not all, of these capabilities. We would also consider licensing of existing technology (analytical, ingredient solution, processing technology).
Target outputs from the collaboration include:
- An understanding of the molecular changes in the proteins and matrix as we process them, and how those changes impact the finished product.
- A model that optimizes the incorporation of the protein into snacks/food products produced by extrusion.
- The capability to design ingredients and protein dense raw materials formulations.
- Plant/dairy protein expertise
- An ideal integrated research team will have expertise in: protein function/structure relationships (from raw material to finished product), extrusion processing, analytical testing, sensory characterization, and modeling
- Analytical characterization capability and/or ability to interpret in the context of a dried, stable food matrix
- Food extrusion experience, particularly direct expanded extrusion
- Knowledge of starch in a dried, stable food matrix
- Expertise in structure/function behaviors of plant proteins
- Expertise in analytical interpretation of multiple assays/analysis
- High-moisture plant protein fibration
- Plant protein texturization (with little/no starch content)
- Animal protein or non-plant protein, except dairy
PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo's product portfolio includes a wide range of enjoyable foods and beverages, including many iconic brands that generate more than $1 billion each in estimated annual retail sales.
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