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