Plant proteins are sometimes associated to functionality, nutritional and organoleptic deficiencies which could make difficult their use as food ingredients. To solve or reduce those problems different strategies can be applied. Read more

Which analysis I have to do to test functionality, nutritional value, digestibility and taste of proteins extracts, concentrates and isolates ? Read more

IMPROVE is able to support any project where protein concentrates and isolates will be produced using traditional or disruptive processes and where a full characterization is needed to predict the type of food matrix in which they can be applied. Read more