Plant-based proteins have versatile applications very dependent on functional properties such as solubility, gelling, emulsifying, foaming and water-holding capacity. Several techniques exist to modify the functional properties of proteins to meet your requirements.
IMPROVE can help you find the best technology for the best functionalities fitting with your requirements for healthy and good food ingredients: https://iterg.com/plateformes/pv/
Learn more and meet Denis CHEREAU and Fabrice Garrigue at Bridge2Food‘s Plant-Based Foods & Protein’s Summit Europe, 21-23 June in the Netherlands.
Summit information here.
Summit program here.
Summit registration here.
