D. Julian McClements 'Wheys' in on Protein Boom
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D. Julian McClements, Distinguished Professor at the College of Natural Sciences's Department of Food Science, joined the hosts of the Vox podcast Today, Explained for an episode entitled “Whey Too Much Protein.”
This episode, which explores the emerging trend of protein in food—from protein bars to fortified snacks— highlights how factors such as environmental regulations limiting food waste, the rise of GLP‑1 weight‑loss drugs, and influencers (including protein pioneer Arnold Schwarzenegger) have brought about a wave of “added protein” options in our food.
McClements discusses the rising market for plant-based alternatives to animal protein, and explains the modern processes for developing such alternatives:
"We’re trying to make plant-based alternatives. The most common way is you just take the plant, you grind it up into a powder, then you put it in water...you make it very alkaline, and that causes the proteins to dissolve...you collect them, and then you change the pH again, and they all come out [as] a solution...you get this big curd that you can take and dry and use as a protein isolate."
— D. Julian McClements
In McClements' case, this process has resulted in such food products as plant-based scallops, chicken, and eggs.
Click here to listen to McClements remarks on Today, Explained.