Project

Call for Partners | COMBINE: Combining ingredients for functional, cost-effective, sustainable, European blends

Manufacturers of plant-based food products currently rely primarily on highly refined isolates to create the desired texture and flavour profiles. Less refined ingredients are more cost-effective and have a lower footprint but cannot yet compete on functional performance and flavour, preventing food manufacturers from making a switch.

This project aims to enable partial replacement of isolates with less refined flours and protein concentrates by combining with high functional specialty ingredients, mapping trade-offs and finding opportunities with blends.

The deadline of this call is september 2024.