Enzymatic hydrolysis of pulse proteins as a tool to improve techno-functional properties #SmartProteinEU As part of the Smart Protein project, researchers from University College Cork in Ireland recently published a review paper on the enzymatic hydrolysis of pulse...
Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives #SmartProteinEU As part of the Smart Protein project, researchers from University College Cork in Ireland recently published a paper on the nutritional properties and...
Protein-crop production using regenerative organic farming systems in Europe #SmartProteinEU The Smart Protein project aims to explore the crop suitability and processing quality of quinoa, faba beans, lentils, and chickpeas in seven representative pedo-climatic zones...
Scientific paper – Food proteins from animals and plants #SmartProteinEU As part of the Smart Protein project, researchers from AgResearch recently published a paper on the differences in the nutritional and functional properties of food proteins from animals...
What do consumers want? #SmartProteinEU Smart Protein recently brought together a panel of expert speakers who shared knowledge gained from market trends, consumer surveys, and retail insights into what consumers are looking for in the plant-based product aisle. Read...
Getting smart about the future of protein #SmartProteinEU Verena Wiederkehr, ProVeg’s International head of Food Industry & Retail, was recently interviewed by Andreas Menn from WirtschaftsWoche, the leading German business publication about the EU-funded Smart...
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