La conscience accrue du besoin de valoriser les protéines végétales a eu pour conséquence la création de la plate-forme ouverte IMPROVE par d’importantes entreprises agro-industrielles et différents instituts académiques Read more
Since the creation of the GEPV (French group of study and promotion of plant proteins) in 1976, the sector of the plant proteins puts all efforts to deliver the best possible product quality to the consumers. Read more
At first dominated by animal proteins, the p rotein ingredient category has seen a shift toward plant-based options. Read more
Researched and written weekly by the editorial team of Food Technology magazine, the IFTNEXT Newsletter explores what are, arguably, the next big things in the science of food through original reporting of scientific breakthroughs, leading-edge technology, novel food components, and transdisciplinary R&D. Read more
Both common (almond, soy, coconut, and rice) nondairy milk alternatives as well as less common (peanut, pea, oat, and other) nondairy milk alternatives are described, as well as their manufacturing steps and quality control. Read more
IMPROVE offers a wide range of equipment and expertise that allow to work at lab scale (1 L), micro-pilot scale (10 L) or pilot scale (1000 L). With its expertise in vegetal fractionation, protein extraction and enzymatic hydrolysis, IMPROVE will assist you from the raw material to the bioactive peptides. Read more
