The PROTEIN2FOOD animated video introduces the project, demonstrates how the outcomes of the project are relevant for policy makers and aiming to bring the project to life by placing it in the wider context of the protein transition.
This recipe book was developed by students at the University of Copenhagen, a partner of PROTEIN2FOOD and the company Aarstiderne, with the aim of promoting the consumption of amaranth in Europe. Introduction to Amaranth Amaranth Recipes
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.