Researchers from OnePlanet have published a new peer-reviewed scientific article in Food and Bioprocess Technology titled “Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation.” The paper was published on 16 February 2026 and introduces cutting-edge analytical approaches to better understand and optimise food protein performance.
At a time when demand for sustainable, high-quality food products is increasing globally, this research highlights how optical and spectroscopic technologies can provide rapid, non-destructive, and detailed insights into the chemical composition and structural behaviour of food proteins, essential components in everything from dairy to plant-based alternatives.
Traditional methods of analysing protein functionality, such as solubility, emulsification, gelation and water or oil binding, are often time-intensive and require extensive sample preparation. In contrast, modern spectroscopy-based techniques allow scientists to capture chemical fingerprints and structural characteristics of proteins without compromising the sample, opening the door to faster, more efficient formulation and quality control workflows.
This publication contributes to OnePlanet’s mission to contribute to scientific excellence in sustainable food research, strengthening industry capabilities in protein science and formulation innovation.
