Get involved

Sign up for the PROTEIN2FOOD newsletter

raymond.gemen

About Raymond Gemen

This author has not yet filled in any details.
So far Raymond Gemen has created 39 blog entries.

Final PROTEIN2FOOD Conference

A Success for The First “Cooking Science” Event in Peru

Researchers from the National Agrarian University La Molina (UNALM), together with renowned Peruvian chef Flavio Solorzano, held the first-ever “Cooking Science - Peru” event on February 28 2019, as part of the Protein2Food (P2F) project. This event, which took place at the Columbia Gastronomic Institute explored the science behind the gastronomic richness of quinoa, otherwise known [...]

Finding sustainable ways to source protein ingredients

In the lab: Lentil Protein Extraction in reactor One of the specific PROTEIN2FOOD objectives is the development of environmentally sustainable techniques to produce protein ingredients from high quality and high quantity protein crops. Protein ingredients are developed by extracting high-quality proteins from new nutritious protein crops (pseudocereals) and grain legumes that are high [...]

New plant-based protein ingredients for new food prototypes

Lupin flakes Protein Extraction   PROTEIN2FOOD partners have developed several new high-quality plant protein ingredients that are currently not available on the market, such as lentil protein isolates and protein-rich quinoa flour. These new ingredients originate from crops cultivated in Europe with seeds that are either rich in protein or contain high-quality protein [...]

Fifth newsletter

PROTEIN2FOOD aims to sustain human health, the environment, and biodiversity, with the creation of innovative, high quality, protein-rich food crops. Only crops with high protein quality and quantity are selected as potential important food crops in the EU.

Protein crops tested in three European climatic areas

PROTEIN2FOOD has conducted field trials in three different climatic regions of Europe. The aim of the trials was to test how the climate affects the growth of various protein-rich crops. The three regions selected were Italy for the Mediterranean climate (CNR), the Netherlands for the North Sea climate (Louis Bolk Institute), and Denmark for the [...]

New online geographic information tool shows 32 years of crop cultivation data

Combining data from 42 studies, spanning over 32 years (1985-2017), the PROTEIN2FOOD partner Consiglio Nazionale delle Ricerche (CNR) from Italy has developed an online geographic information tool for potential protein-rich crop production in Europe. The online tool, which can be freely accessed here, provides a wealth of information about more than 70 crop genotypes, produced [...]

Introducing foreign protein crops in Europe: challenges and opportunities

PROTEIN2FOOD partners continue to explore the potential for protein-rich crops in Europe. When adapting foreign crops under the European environment, it is crucial to consider the challenges and opportunities.  The crops being tested and developed by the project (such as quinoa, buckwheat, amaranth) are largely of foreign origin and have a long history been a [...]

X-ray microtomography scanning protocols for protein-rich foods

The field of non-destructive imaging has been well-established in various biological and medical fields but is relatively new to the agri-food sector. Its role as a quality evaluation technique for seeds is becoming increasingly recognised because it is cost-effective, offers better computation power, and is in line with the global increased interest in non-destructive examination [...]

Renowned Peruvian chef Flavio Solórzano develops novel dishes for PROTEIN2FOOD

Nestled between the Andean mountains and Amazonian Rainforests, Peru’s geographical location allows several diverse ecosystems to co-exist. Because of its high biodiversity, the country enjoys a rich culinary heritage that has been receiving global recognition in recent years. Peru was nominated as the world’s leading culinary destination for seven consecutive years, and various international juries [...]