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).
Updates to PROTEIN2FOOD project, regarding protein extraction and processing led by the researchers at Fraunhofer Institute for Process Engineering and Packaging (IVV). They have been busy developing new high-quality protein ingredients and finding more sustainable techniques for protein extraction.
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.
A word from the coordinator The beginning of 2018 was marked by the PROTEIN2FOOD 3rd annual meeting hosted by FRAUNHOFER-IVV in Freising, Germany from 28th February to 2nd March. The three-day meeting was an excellent opportunity for all the beneficiaries to once again exchange their most current research results with the whole consortium. The meeting included interesting flash-talks from [...]
PROTEIN2FOOD has received great visibility and recognition participating in the ‘Horizon 2020 Societal Challenge 2’ info week, organised by the European Commission on 14-17 November 2017 in Brussels. The info week revolved around the Horizon 2020 work programme for 2018-2020, providing funding opportunities for research and innovation ...