Development and validation of methods of analysis
For new products and new raw materials, it is essential to develop and to use suitable analysis methods for their characterisation. Read more
News
Approaches to improve functionality, nutritional value and taste of plant proteins concentrates and isolates
Plant proteins are sometimes associated to functionality, nutritional and organoleptic deficiencies which could make difficult their use as food ingredients. To solve or reduce those problems different strategies can be applied. Read more
Protein testing
Which analysis I have to do to test functionality, nutritional value, digestibility and taste of proteins extracts, concentrates and isolates ? Read more
Determination of the in vitro ileal digestibility of the proteins according to the Boisen method
This method is based on a multi-enzymatic hydrolysis of proteins Read more
Plant protein extraction : state of the art
IMPROVE is able to support any project where protein concentrates and isolates will be produced using traditional or disruptive processes and where a full characterization is needed to predict the type of food matrix in which they can be applied. Read more
PROTEINES FRANCE: INNOVATION ROADMAP
OUR AMBITION: SPEED UP THE PROTEIN SECTOR DEVELOPMENT Read more