Arno Alting

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Proteins have been the subject of my research for many years and they are still not boring! I am happy that I have been able to study different aspects of proteins during my research, such as flavour formation from proteins (in cheese), hydrolysis of protein for production of bioactive peptides or hypoallergenic hydrolysates, extraction and fractionation of proteins and the texturizing function of protein in several food products. Applied protein technology is the best description of my expertise.

My favourite projects are those that include different expertise areas and are collaborative in character, since I believe that it is not only more fun to work together, but is also essential to get the best results.

Proteins are intriguing molecules that have both nutritional and functional properties. Understanding their wide-range functionality in food products enables the optimization of current products or design of new food products. Driven by the wish for more sustainable products, the protein ingredient market will expand with new protein ingredients from vegetable production side-streams, offering new challenges for food researchers.


Protein and peptide functionality:
You want your protein ingredient to excel on taste, stability health and cost? Use NIZO’s 60 years experience in applied protein technology. From source to benefit, from animal to vegetable protein and from fundamental to practical, we assist you to innovate and speed up your business.