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 [...]
Updates to PROTEIN2FOOD project with a focus on market research conducted by Unviersidad Politécnica de Madrid, highlight relevant events related to the EU protein transition, PROTEIN2FOOD in Action and amaranth recipes!
Updates to PROTEIN2FOOD project, focusing on new high-quality and quantity plant-based protein foods and beverages, as well as recipes and processes from the researchers at University College Cok (Ireland), Makarere University (Uganda) and Universidad Nacional Agraria La Molina (Peru).