Protein Transition

Whether going fully vegan or embracing a more “flexitarian” lifestyle, consumers are switching to plant-based and other alternative protein food options in ever–increasing numbers. The challenge for food producers is to deliver plant-based protein ingredients and applications that are tasty, healthy, stable, safe and sustainable.   Whatever your goal, NIZO supports you with the same blend of scientific understanding and hands-on experience. We know and understand new protein sources like legumes, oilseeds and potatoes as well as emerging options such as single cell proteins. And of course, we have years of experience with traditional animal proteins – because you need to understand what people like about something before you can replace it.   Our offering includes: - New product development: dairy, egg and meat alternatives incl. fermented products - New proteins from plants, algae, single cells and precision fermentation - Side stream valorization - Steering product properties: flavor & texture, food safety & shelf life and health benefits   Read more: https://www.nizo.com/themes/protein-transition/ Contact: Dr. Rudy Simons Business Development Manager +31 (0) 6 292 179 94 rudy.simons@nizo.com https://www.nizo.com/team/rudy-simons/