News

News2019-09-21T21:51:29+01:00
2205, 2019

PROTEIN2FOOD Develops Novel Plant-Based Infant Formula

The demand for innovative plant-based infant formulas is growing, especially with the increasing vegan and vegetarian communities seeking healthy and sustainable plant-based alternatives for themselves, as well as their babies. Soy-based protein infant formulas are [...]

2105, 2019

European Commission Highlights Achievements of PROTEIN2FOOD

The global market for plant-based protein ingredients used for food, drinks and dietary supplements is steadily growing. With a rising world population, who needs an increasing amount of high-quality protein-rich foods, this comes as no [...]

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 [...]