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Protein Compass

From a sustainability point of view, the dependence of animal based protein is too high: a transition to plant based proteins and thus the development of new healthy and sustainable food products is required. This project will facilitate the transition in food from animal to plant protein. 

A major challenge, however, is the lack of overview and predictability of the intrinsic functional, nutritional and sensorial properties of the protein raw materials, which hampers fast and successful identification of the best plant based protein for a specific application. ​

By June 2021 this project will deliver:

  • Reliable database on nutritional, functional and sensorial characteristics​
  • Standardized methods for further systematic generation of information that is compatible with database comparison strategies

Research output

Article: Meer vrijheid in eiwit-keuze bij product ontwikkeling