Eiwit uit het lab: Onderzoek en ontwikkeling van duurzame bronnen voor morgen

De eiwittransitie biedt laboratoria volop kansen én uitdagingen. De verschuiving van dierlijke naar duurzame eiwitbronnen, zoals plantaardige eiwitten, micro-organismen en precisiefermentatie , vraagt om geavanceerde analysetechnieken, procesontwikkeling en kwaliteitsborging. In dit seminar bespreken we hoe laboratoria bijdragen aan de ontwikkeling van nieuwe eiwitten die niet alleen duurzaam zijn, maar ook voldoen aan hoge eisen op het gebied van functionaliteit, smaak en veiligheid. Hoe ondersteunen labtechnologieën dit proces? Ontdek de nieuwste inzichten en technologieën die essentieel zijn voor een succesvolle eiwittransitie.

“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 analogue 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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