Providing the plant-based foods of today and tomorrow with legumes and cutting-edge technology
This process makes a wider variety of high-protein legume flours and application possibilities available to industry. By separating the two fractions, concentrates with a protein content of up to 65% can be obtained. In addition, the derived concentrates also contain a rich array of valuable nutrients such as dietary fibre, minerals, vitamins, and secondary plant substances.
“We look forward to further developing our processing and application know-how with these new capabilities and bringing fresh insights to the Smart Protein project. It’s fabulous to see so many energised companies working to make plant-based proteins more accessible and contributing to a healthier future. We are proud to be a part of that,” concludes Christian Bärenwalde, Business Development Manager.
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