Protein from the Lab: Research and Development of Sustainable Resources for Tomorrow

The protein transition offers laboratories numerous opportunities and challenges. The shift from animal to sustainable protein sources, such as plant-based proteins, microorganisms, and precision fermentation, requires advanced analysis techniques, process development, and quality assurance. In this seminar, we will discuss how laboratories contribute to the development of new proteins that are not only sustainable but also meet high standards for functionality, taste, and safety. How do lab technologies support this process? Discover the latest insights and technologies essential for a successful protein transition.

“Food protein ingredients of the future – milk without cow and meat alternatives from microbes”

Proteins can be regarded as the most important structural and functional components of food, which are also predominantly viewed positively by consumers. However, alternative protein sources such as plant proteins often do not have the range of functions expected from animal proteins which is why the consumer acceptance of plant-based analog products is still relatively low for some product categories such as cheese. The presentation will cover emerging protein sources including precision fermentation-based proteins and unicellular biomass and explain the hurdles and opportunities on the way to producing tasty foods.

Speaker: Julia Keppler, WUR

New sources of alternative proteins, including underutilized plant proteins and microbial proteins

Traditionally, proteins were by-products of starch or oil processing from agricultural raw materials. However, growing demand for sustainable, high-performing protein ingredients is driving interest in novel sources of protein. This presentation explores those emerging protein ingredients, focusing on microbial and underutilized plant proteins. It highlights key differences in extraction and purification processes, emphasizing the need to balance functionality and yield. Additionally, it examines how processing choices impact protein functionality and their suitability for various food applications.

Speaker: Emma Teuling, NIZO

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