Back to profile
profile_subnav_contactperson - dr. SC (Stacy) Pyett
type_page
-
Regulatory Support, Food and Ingredient Authorization, Claims and Labelling
Europe has its own specific food regulations, authorisation laws and routings. Examples include the Novel Food application for non-consumed products... -
New Protein Sources
From fungi to seaweed: new protein-rich ingredients based on sustainable protein sources are continuously emerging. The challenge for new sources is... -
Nutritional Quality of Protein
Proteins are primary building materials for the human body, providing 9 essential amino acids that humans cannot synthesize. Most animal-sourced... -
Plant-Based Foods
In Europe and North America the market for plant-based foods is growing by 12-16%. This offers plenty of opportunities for innovative companies with... -
Protein Extraction Efficiency
The most sustainable proteins are those with a low production footprint, including an efficient, low-energy production process. Wageningen Food &...
News
-
Book launch: Our Future Proteins - A Diversity of Perspectives
7 maart 2023 | On 7 March 2023, the open-access book Our Future Proteins has been launched. In this book, 100+ experts present their views on the transition to... -
Five major players launch masterplan for protein transition as economic engine in The Netherlands
20 februari 2023 | Dutch farmers growing plant protein on a large scale and consumers eating twice as many legumes may seem like something for the distant future, but it... -
New perspectives on the protein transition: a role for the public sector
9 november 2022 | To help the public sector resolve barriers in the protein transition, Wageningen University & Research (WUR) launches the campaign ‘Protein... -
The protein transition in practice: 4 routes for the public sector
29 september 2022 | How to resolve barriers to the protein transition? An important question for the public and private sector alike. Therefore, a multidisciplinary team... -
When will we embrace new proteins?
21 juni 2022 | The protein transition is slowly getting underway, but its importance is still far from being generally accepted. How can we make the transition from...