Waste2Taste: Hybrid protein food from the fermentation of okara with fungi
Measuring system for in-line characterisation of structured plant/hybrid protein food texture as part of value chain digitalisation
Protein-packed pits: Fermentation concepts for plant-based yogurt alternatives made from lactic acid-fermented apricot seeds
Alcohol-free beer without sugar: ‘Beer Zero’
ProOH – Cohesion process for novel, sustainable, protein-rich and vegetarian foods
Building bridges between research and industry: 1st year of the Industry Advisory Board
