To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme technology can be used to reduce the ANFs in minimally processed plant proteins. In addition, reduction of ANFs using enzymes will allow valorization of side streams from plant material processing for an increased sustainability of these crops. It is the purpose of this work to produce minimally processed plant beverages using enzyme solutions for increased nutritional quality and sensory characteristics of the food.
Our Nutritious Protein
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further increases the demand for new plant -proteins.
Application of fungi protein in the development of sustainable and healthy food products.
The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.
According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70% of patients undergoing treatments experience side-effects that may have a large impact on the daily food intake.
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As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....