News about protein
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29 September 2022
GIANT LEAPS to accelerate the transition to alternative dietary proteins
- Wageningen University & Research is delighted to announce our participation in a new Horizon Research and Innovation Action called GIANT LEAPS.... -
29 September 2022
The protein transition in practice: 4 routes for the public sector
- How to resolve barriers to the protein transition? An important question for the public and private sector alike. Therefore, a multidisciplinary team... -
14 September 2022
Rival Foods takes the next step in developing plant-based foods
- Rival Foods is a technology spin-off of Wageningen University & Research, focused on developing quality plant-based protein products. Recently,... -
21 June 2022
When will we embrace new proteins?
- The protein transition is slowly getting underway, but its importance is still far from being generally accepted. How can we make the transition from... -
20 June 2022
Improving the sensory quality of plant-based meat alternatives
- Although the flavour and mouth-feel of meat analogues is improving rapidly, many consumers still report they can’t compete with meat. Scientists... -
09 June 2022
Children learn the value of alternative proteins during Junior Science Lab
- During the Junior Science Lab ‘Adventurous Proteins’, children in groups six and seven learn why alternative proteins are essential for... -
25 May 2022
Extracting high-value Rubisco protein from tomato leaves: WUR researchers show that it’s possible
- Researchers at Wageningen have become the first in the world to extract high-value Rubisco protein from tomato leaves, one of the major rest streams... -
04 April 2022
WUR G.O.: a journey of discovery into the food system of the future
- Do we have enough protein to feed a growing world population in 2050? And what will actually be on our plates? To give visitors to the Wageningen... -
09 February 2022
3D printed pea proteins to mimic lard in veggie burgers
- In search of the perfect plantbased burger or steak, fat plays a big role. The animal fat in meat has a certain creaminess and mouthfeel that can be... -
19 January 2022
Microbiologists are building bacteria that convert CO2 into food
- Is your hamburger or protein shake going to be made out of CO2 in the future? Yes, if it’s up to microbiologist Nico Claassens. His group is...