28 Aug 2017 --- Proteins extracted from potatoes, blood plasma and peas retain their functionality, even in less-pure forms. In fact, sometimes their functionality is improved. Researchers from Wageningen University & Research, NIZO and TNO came to this conclusion after a two-year study – a Strategic Innovation Project (SIP) – carried out by the Protein Competence Center. The results provide manufacturers with new approaches to improve the sustainability of protein production.
