Solutions

Tuning plant protein functionality: from extraction to application

Tuning plant protein functionality: from extraction to application

Which plant proteins are suitable for mass production, in taste, functionality and profitability? This question is critical, as the  world population is expected to grow above 9 billion people in 2050 and the demand for high nutritional foods and proteins will increase. Common issues with commercial plant proteins are their low solubility and off-taste.

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Production of hydrolysate for infant formula

Production of hydrolysate for infant formula

“To nourish the world’s children for their best start in life” is the mission of Mead Johnson Nutrition”, says Robert Hazenberg, Sourcing Coordinator Ingredients of Mead Johnson Nijmegen. “To realise this, we are committed to using the highest quality ingredient sources from reputable vendors in all our products.”

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Recovering Protein from Microalgae

Recovering Protein from Microalgae

Renewable Algal Energy (RAE) is a biotechnology firm producing refined raw materials from algae. As part of an effort to introduce a new Algal Protein Isolate into the food and nutraceutical markets, RAE contracted us for assistance in developing a process to produce this protein and to efficiently bring it to market.

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Rubisco extracted for food application

Rubisco extracted for food application

RuBisCo, the most abundant protein in the world, present in every “green” plant can now be extracted as a protein ingredient for the food market. Our experts have developed an extraction method resulting in a colourless protein isolate having an excellent solubility.

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Exploring the satiety potential of pea protein

Exploring the satiety potential of pea protein

Proteins are effective food ingredients to trigger feelings of satiety, either fast or slowly. There is little chance of  predicting the satiety potential of a protein by merely examining its amino acid composition. Therefore, French ingredient companyRoquette turned to us to benchmark their novel ingredient Nutralys®, a pea protein isolated from the yellow pea.

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Meat alternatives with ‘bite’

Meat alternatives with ‘bite’

Many consumers consider replacing meat by vegetable alternatives due to sustainability issues. However they are not willing to give up the sensory reward of eating meat. In our protein centre a technology has been developed to build meat alternatives that meet consumers’ requirements.

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