INFORM June 2026

4 INFORM JUNE 2026 , VOL. 37, NO. 6

THIS MONTH IN INFORM

6 LIPID OXIDATION AND QUALITY DIVISION SPOTLIGHT Congratulations to our 2026 Awardees! LOQ New Investigator Research Awardee, Fernanda Furlan Goncalves Dias, Edwin N. Frankel Best Paper in Lipid Oxidation and Quality Award Winner, Marianne De Vreese and 2026 Lipid Oxidation and Quality Student Excellence Award Winner, Jolijn Koomen

10 On the Cover MAKING PEA PROTEIN MORE PALATABLE Residual lipids in extracted plant proteins oxidize and generate undesirable flavors, causing consumer dissatisfaction with plant-based products. A research team at the University of Minnesota investigated how fatty acid composition drives the formation of oxylipins and volatile compounds during pea protein extraction and isolation. They discovered that lipid oxidation during the extraction process has a significant impact on the sensory quality of pea protein. Read about the latest scientific understanding of lipid oxidation’s effect on the flavor of foods containing plant proteins.