This webinar expounded upon the October 2020 INFORM article “Exploring pulse ingredients as egg replacement solutions in food systems” written by Shuyang (Zoe) Wang, Praiya Asavajaru, Angie Lam, Yvonne Lu and Mehmet Tulbek.
Growing consumer interest in sustainability and egg allergies concerns are pushing food manufacturers to seek egg-free products. While in its early stages of research and development, projections place the plant-based egg replacement market at $1.5 billion by the end of 2026. In this webinar, Mehmet Tulbek, Ph.D., Director of AGT Foods Research & Development Centre, explained the importance of understanding pulse ingredients’ nutritional composition and functional properties to see them as a viable candidate for an egg replacement solution in food systems. He also discussed pulse ingredients’ functional benefits with respect to browning, foam stabilization, gelation, emulsification and structure development.
Recorded: November 12, 2020, at 10:00 a.m. CST (Chicago, USA; UTC-6)
Speaker: Mehmet Tulbek, Ph.D., Director of AGT Foods Research & Development Centre, Canada
About the Author
Mehmet C. Tulbek, Ph.D., is the Director of AGT Foods Research & Development Centre in Saskatoon, Canada. He has over 20 years of experience in cereal, pulse and oilseed processing and utilization technologies. Mehmet completed his B.Sc. in Agricultural Engineering with emphasis in Food Science and Technology at Ankara University, and his M.Sc. in Food Engineering at Istanbul Technical University in Turkey. He then moved to the United States to pursue his Ph.D. in Cereal Science at North Dakota State University in Fargo, ND.
Before joining AGT Foods, Mehmet worked at the Northern Crops Institute as the Technical Director and Crop Quality Specialist. At NCI, he led the development of technical, educational and international outreach programs for pulse, oilseed and specialty crops. Mehmet is a sought-after presenter at global industry and academic gatherings, and has authored numerous journal articles, book chapters and proceedings. Mehmet is a member of multiple organizations including AACCI, IFT, AOCS, CIFST, CNS and AAFCO. He currently serves as an Adjunct Professor at the University of Saskatchewan Department of Food and Bioproduct Sciences and the University of Manitoba Department of Food and Human Nutritional Sciences.