A new research project at TU Berlin, in collaboration with the University of Hohenheim, is working to develop standardized methods for measuring and comparing the functionality of plant proteins. Variations in plant protein properties due to factors like origin, processing, and batch have led to inconsistencies in the texture and performance of products like oat milk and vegan yogurt. The lack of standardized measurement methods hinders collaboration along the food value chain, as different parties may not speak the same 'measurement language.'

The project aims to create a methodology toolkit that reflects the functional properties of plant protein preparations under typical food processing conditions. By establishing these methods as industry standards, companies can improve supplier selection, quality assurance, and product development. The collaboration with an industrial advisory committee and practical feasibility testing within companies will ensure the methods are applicable in real-world settings, ultimately leading to improved data integration and meaningful comparisons within databases.