Gentle fractionation of plants can potentially greatly improve the overall sustainability of plant foods and at the same time give us less refined ingredients with possible health benefits. Dry, hybrid dry/wet and gentle wet processing of plant crops into functional ingredients are investigated. A team of 5 companies, 8 academic groups, a research institute and a university of applied sciences will take a unique multidisciplinary approach to all important aspects: processing technologies, microbiological and toxicological food safety and health aspects will be investigated.

Webcast NIZO 30th of June
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