Laurice Pouvreau

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My focus is on proteins, and more specifically on vegetable proteins.

With a background in protein chemistry and enzymology, I am now working on benchmarking vegetable proteins as a food ingredient. I believe that vegetable proteins have a great future ahead of them, due to low-cost and sustainability issues. The challenge is now to obtain vegetable proteins with similar functional properties, flavor and mouth feel as dairy proteins which are considered as the reference proteins.

Exciting projects are those which incorporate different areas of expertise within NIZO or with outside partners, since collaboration is a key “ingredient” to obtain the best possible results.

Within the last decade, a clear need in more sustainable products such as protein and clean label ingredient (no E-number) from vegetable source appeared in the market. We believe that there are opportunities in valorization of the so-called side-streams of companies into more valuable components such as proteins, but also fibers, polyphenols (antioxidant), lignin and pigments.

Use NIZO’s 60 years of experience in protein technology to improve your protein ingredient in taste, flavor, and stability. Working with customers leads to innovation and allows successful translation of science into industrial applications.