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.
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.
A substantial part of the food industries' produce ends up to now as waste.
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
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....