Webinar

The Benefits of Using Membranes in the Production of Plant Proteins

Format: External webinar | Document type: Webinar

The Benefits of Using Membranes in the Production of Plant Proteins

Related categories: Fruit, vegetable, nut ingredients, Health and nutritional ingredients, Meat, fish and savory ingredients, Proteins

Within the plant-based protein world, protein ingredients represent high added value to food products due to their functional properties. To preserve their natural functionalities, the production process must minimize potential denaturation effects and prevent contamination, making the processing method utilized more critical than ever before.
In this webinar, we’ll present the results from a study comparing the outcomes from membrane-based processing vs. traditional centrifugation processing of pea proteins.
Register now to explore:

  • The drawbacks of traditional methods of producing plant-based proteins 
  • The benefits of membrane-based processing for waste stream valorization

Register Now

Speakers

Rodrigo Rodrigo Villas F&B Global Crossflow Product Manager
Pall Corporation

Stéphanie Joseph Stéphanie Joseph Sales Director, Food and Beverages Western Europe
Pall Corporation