Sustainable food systems require diverse sources of protein in our diet. There is a growing interest among the food sector and researchers in utilizing new, non-conventional protein sources. Over the past few years, the food industry has actively developed and commercialized plant protein products, and the protein markets are forecast to grow. Demand for plant protein ingredients has been significant. However, there is a need to utilize also animal-based proteins as effectively as possible, preferably for human nutrition. In the development of new food ingredients several types of quality parameters need to be considered. The holistic data provided of the ingredients will facilitate and guide the development process of ingredients for new consumer products.

The aim of the study was to investigate the technological and sensory properties as well as macronutrient composition and amino acid profile of the selected protein ingredients under development. The combination of three posters presents a set of analytical methods to provide comparative information on the chemical, technological and sensorial properties of protein ingredients. Together they provide understanding about the inter-relationships between the ingredient composition, functionality, and sensory properties.

Lehikoinen & Salonen (2019) stated that food enjoyability and taste are important when making choices according to Finns. Also, health awareness and information about the origin of the food were more important than environmental awareness. The researchers suggest that while developing new sustainable products consumer liking should be paid attention to in addition to healthiness and local food emphasis. While taste is in such an important part in consumers’ choices it is important to study the sensorial properties of new protein fractions and to link the results to consumer studies.

Information about appearance, odor, texture, taste and flavor properties and their intensities of two protein fractions in development and two commercial protein fractions was obtained by means of a sensory profile. Twenty sensory attributes were recognized. The sensory profile between the two reference protein fractions resembled each other in especially odor, taste, and flavor properties. The sensory profiles of protein fractions in development differed from each other as well as from the reference protein fractions.

Properties that could affect the texture or be off-odors or -flavors in the end product can be recognized with the sensory profile. By combining sensory data with chemical and technological data, it is possible to focus further product development in the right place and, as a result, new (innovative) protein rich products can be produced more accurately from protein rich raw materials. Since production side streams would be diverted for human consumption, food waste could be reduced, and thus, the impact of the food industry on climate change would decrease.