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From biomass to high-value food product: fermented non-meat proteins
Podcast 13: FROM BIOMASS TO HIGH-VALUE FOOD PRODUCT: FERMENTED NON-MEAT PROTEINS
In this Podcast, NIZO Food Research Division Manager René Floris will be exploring some of the key issues and challenges facing the nutraceutical and food ingredient industry today.
From biomass to high-value food product: fermented non-meat proteins
Producing proteins from single cell microorganisms is an exciting and fast-growing area in the food industry. But as Renske Janssen, NIZO’s Project Manager Protein Technology, explains, companies that have developed a microbial protein have a long and complicated journey to turn it into a useable, marketable and profitable food ingredient.
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By NIZO Food ResearchPodcast 13: FROM BIOMASS TO HIGH-VALUE FOOD PRODUCT: FERMENTED NON-MEAT PROTEINS
In this Podcast, NIZO Food Research Division Manager René Floris will be exploring some of the key issues and challenges facing the nutraceutical and food ingredient industry today.
From biomass to high-value food product: fermented non-meat proteins
Producing proteins from single cell microorganisms is an exciting and fast-growing area in the food industry. But as Renske Janssen, NIZO’s Project Manager Protein Technology, explains, companies that have developed a microbial protein have a long and complicated journey to turn it into a useable, marketable and profitable food ingredient.