Liquid-State Fermentation of fungi within the Smart Protein project #SmartProteinEU The fruiting bodies of mushrooms, like the ones growing in the woods in the image below, are a delicious food that has long been consumed throughout the world. However, what many...
Interview with Elke Arendt from University College Cork #SmartProteinEU Prof. Dr Elke Arendt, Professor of cereal and beverage science at the School of Food and Nutritional Sciences at the University College Cork, is leading the Smart Protein project work on protein...
Europe’s plant-based food industry shows record-level growth #SmartProteinEU An EU-funded project has reported 49 % growth in Europeans’ consumption of plant-based foods in 2 years. Plant-based options are no longer a novelty on the shelves and in the fridges of...
European plant-based food sector grows by 49% in 2 years #SmartProteinEU Over the last few years, supermarkets and discounters in Europe have been offering more and more plant-based options. From meat alternatives to plant-based milk, supermarkets and discounters...
Quinoa: The golden protein grain to gain #SmartProteinEU In early 2020, the Smart Protein project announced that it would be working with four promising plant-based protein sources, with the goal of generating ingredients as well as plant-based meat, seafood, dairy...
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