Plant Protein Nanofibrils: The Eco-Friendly Food Stabilizer of the Future

Plant-based protein nanofibrils (PNFs) have the potential to revolutionise the food industry by serving as an eco-friendly alternative to synthetic or animal-based stabilisers.

This project will evaluate the feasibility of PNFs as natural stabilisers in food products in terms of their physicochemical properties, production viability, environmental impact and consumer attitudes.

Specific objectives are to investigate the capability of PNFs as structuring agents in food processing, assess their potential for large-scale production and storage, evaluate their environmental impact using life cycle analysis, and investigate consumer attitudes and preferences when purchasing products that use PNFs.

The findings can help establish a knowledge base on extensive use of PNF-based stabilised emulsions in the food industry, facilitating decision-making and encouraging sustainable and ethical food production practices.

They can also be used in a framework to modify production procedures, minimise environmental impacts and promote sustainable food production practices.