Research institute has contributed to the development of many high-added value whey protein ingredients. Nowadays 60% of the whey is used for production of specialty ingredients with nutritional and functional properties. Depending on the purity and functionality, these ingredients are high value products with significant margins. Whey proteins are used in a whole range of products, such as bakery, meat products, infantformulas, food supplements, sport bars and beverages. Institute has developed a screening tool for companies to benchmark the value of their protein products and to advise how to maximize the required value. Efficient proteins. Healthy proteins. Tasty proteins. Stable proteins.
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