Session Details

Industrial Hemp Protein as Emerging Functional Food Ingredients

Friday, March 26 | 10:00 AM - 11:00 AM CT

Culinologist

Peiyi Shen, Southwest Minnesota State University

Session Type: Breakout Session
The world population has been predicted to reach approximately 9 billion by 2050, which results in an increasing demand for food proteins. However, traditional animal-based proteins with limited supply and high cost can no longer meet the demand of an ever-growing population.

In recent years, the plant proteins has drawn growing industrial interest due to their health, ethical and/or religious preferences among consumers. Industrial hemp (Cannabis sativa L.) is an annual herbaceous plant characterized with high quality oil, protein, carbohydrates, insoluble fibers, vitamins, and nutritional minerals.

Particularly, hemp proteins are recognized with excellent nutritional value. Moreover, the techno-functionality of hemp protein (gelation, emulsification, foaming capacity, etc.) also promote their potential utilization as novel ingredients in different food systems. In accordance with 2018 US Farm Bills, industrial hemp cultivation was allowed more broadly, which will encourage more studies and exploration on this crop of high industry potential. 


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