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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.