Plant proteins have a lower impact on the environment than meat and the industry focusses on protein from cereals, pulses, algae or mushrooms.
Located one hour north of Paris in Amiens, the R&D center IMPROVE supports over 300 food processors worldwide in creating new food solutions to meet consumers’ needs and expectations. In the protein sector, IMPROVE shows expertise in dry processing, wet processing and product characterization regarding composition, invitro digestibility, particle characterization and functional properties. Its product processing portfolio shows a diversified range of raw materials like cereals, pulses, oilseeds, coproducts from the food or feed industry, algae, insects and microorganisms. Looking for sustainable production for protein enriched plant flours, IMPROVE identified dry fractionation to have a huge development potential to produce protein-rich food ingredients (Figure 1).
Diese Geschichte stammt aus der January 2020-Ausgabe von Food Marketing & Technology - India.
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Diese Geschichte stammt aus der January 2020-Ausgabe von Food Marketing & Technology - India.
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