Development of a new food product: protein vegetable spread.

Identifier:  TFM:2499

Handle: https://hdl.handle.net/20.500.11797/TFM2499

Authors:  Aourach Icil, Zineb

Abstract:
The food industry seeks to meet the demand for protein-rich products. Efforts have been made to develop a plant-based pâté using nutritional yeast as a protein source, combined with broccoli, extra virgin olive oil, and spirulina due to their health benefits. Production involved stages such as market research, ingredient selection, culinary testing, and sensory and microbiological validation. The resulting product possesses the desired organoleptic properties—such as a cheese-like flavor and aroma—while also being suitable for vegans and meeting the "High protein" nutritional claim requirements under the relevant regulations.