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

“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