The cultivation of quinoa in Romania was introduced for the first time in March 2015, supported by SATEAN FUNDATIA, a non-profit organisation located in Braila, in the South-East of Romania, as part of the PROTEIN2FOOD project. SATEAN works as a business incubator and business innovation centre, where they support start-ups in the early stages [...]
The words ‘sustainability’ and ‘climate change have been on everybody’s minds, and rightly so. In 2019, numerous high-level scientific reports from groups such as the IPCC and the EAT Lancet committee have presented clear findings: to curb climate change and transform to healthier diets by 2050, requires substantial, if not revolutionary methods to the [...]
PROTEIN2FOOD works with some of the most promising climate resilient and protein rich food crops that have the potential to help Europe transition to more sustainable proteins.
CyberColloids is a unique organisation devoted to bringing hydrocolloid innovation to industry with a view to enable companies to cost effectively add value through research and development.
Prolupin is one of the small-to-medium enterprises (SMEs) involved with the PROTEIN2FOOD project. The company has four strategic competencies; isolation of protein and fractions from lupine seeds, developing client specific food ingredients for the food industry...
Your opinions & ideas can shape future food products! PROTEIN2FOOD is looking for adults (18+) to share their feedback and help make identify characteristics of innovative products containing plant protein that are relevant to consumers in different European countries.
COPOSA is one of the small-to-medium enterprises (SMEs) involved with the PROTEIN2FOOD project. Here is a short interview with the Laura Palacios.
Novolyze is a Food Safety company. They offer solutions to help the food industry manufacture safer food, while ensuring strong compliance with international Food Safety & Quality standards. Their research mainly focuses on evaluating the inactivation of foodborne pathogens under different kinds of stress (heat, etc.).
Register here WHAT TO EXPECT Food for the Future: Accelerating the Protein Transition is a one-day conference that will bring together stakeholders from across the food supply chain to showcase PROTEIN2FOOD final results, discuss the highlights and barriers of transitionig to more plant-based foods and the policy tools that are required. [...]
The Institute of Food Science and Technology (IFST) held their inaugural Science Communication Competition in July 2019, which provided undergraduate and postgraudate students based in the UK the opporutnity to about the theme of this year’s IFST Spring Conference to develop their skills for science communication. Food and Health Intern at European Food Information [...]