In a joint work of Grimur Kokkur, Fazer, Harryda Karlsson, Biozoon, Matis, RISE and TTZ, the first lab scale trials of food products containing microalgae, insects and single cell proteins were conducted.
For this purpose, the first batches of NextGenProteins proteins produced were used. The main purpose was to observe the effects of the proteins on sensory properties (appearance, odour, flavour and texture) of the different foods. The results will be used for modifications of food product recipes and production processes as well as providing input for adaptation of proteins for food applications.
