Protein project overview
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PROSPECT: to predict the growth of Listeria monocytogenes in plant-based foods
- The project focusses on the design of mathematical models that predict the growth of Listeria monocytogenes in plant-based foods to aid in the design of safe protein-rich products. -
Animal-free dairy
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Animal-free milk proteins
- This program aims to produce milk proteins without cows. Instead, we will use yeast to create a sustainable and animal-free protein alternative with the same nutritional value and structure as in milk. We will also study how this novel protein source can be embedded in society in a responsible way. -
Extracting high-value Rubisco protein from tomato leaves
- Extracting high-value rubisco protein from tomato leaves: researchers from Wageningen Food & Biobased Research can do it, with an approach similar to one they previously developed for isolation from other crop residues. -
Protein transition in a dynamic food environment: A systems approach
- A protein transition is required in light of sustainability, population growth, and public health. Although individuals in western countries more than ever express intentions to increase plant-based protein consumption, population level practices show contradicting trends. A systems approach has been identified as essential to explore and interpret current findings relating to protein transition. -
Taste Lessons
- In order to be able to provide the growing world population with sufficient protein sources in the future, we will also have to look for alternative protein sources in addition to known protein sources. Children are introduced to new protein sources in this Junior Science Lab, on the 8th of June 2022. -
Shifting towards plant-based diets: the effects on muscle health later in life
- Consuming more sustainable, plant-based foods is highly encouraged due to its positive effects on health and the environment, but are we ready to recommend plant-based diets in older adults? -
Sustainable Future Proteins
- The global population will reach more than 9 billion by 2050, making the global demand for food to double. The project evaluated the nutritional value of sustainably produced proteins in terms of digestibility and immunogenicity. -
SUStainable INsect CHAIN
- The aim of this project is to contribute to novel protein provision for feed and food in Europe by overcoming the remaining barriers for increasing the economic viability of the insect value chain. -
Future meat replacement
- To tackle the problem of an ever increasing demand for food, and in particular the demand for high quality protein, a transition towards a sustainable alternative to animal protein is required. The production of meat
and meat products is deemed very unsustainable, but the currently available meat alternatives have been unable to win the favor of the consumer. These meat alternatives lack the sensory appeal that draws the consumer to meat; juiciness in particular has been identified as insufficient. Therefore, an effort is being made to develop a meat analogue that truly mimics meat in terms of both structure and juiciness.