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1903, 2019

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. [...]

1403, 2019

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. [...]

803, 2019

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 [...]

612, 2018

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 [...]

3011, 2018

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 [...]

2311, 2018

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 [...]