Tuning plant protein functionality: from extraction to application

Which plant proteins are suitable for mass production, in taste, functionality and profitability? This question is critical, as the world population is expected to grow above 9 billion people in 2050 and the demand for high nutritional foods and proteins will increase. Common issues with commercial plant proteins are their low solubility and off-taste. NIZO studied these issues and created new opportunities with green pea proteins.

NIZO created new opportunities with green pea proteins. Which plant proteins are suitable for mass production, in taste, functionality and profitability? This question is critical, as the world population is expected to grow and demand for high nutritional foods and proteins will increase. Common issues with commercial plant proteins are their low solubility and off-taste. NIZO studied these issues and created new opportunities with green pea proteins.

This innovation is explained in more detail on WorldFoodInnovations.com