NextGenProteins conference takes place today! This final conference shows new paths for sustainable nutrition. It took four years of intensive research – now the European project “NextGenProteins” is completed. On September 7th and 8th 2023, the project partners will present their results and visionary ideas for alternative protein production as a sustainable source of food …
The future of food – NextGenProteins Final Conference Read More »
Interview with the Next Generation – Students Can you explain us what you did /are doing during your internship? During my internship from March 2021 till June 2021 at the ttz Bremerhaven, I worked with single cell proteins from different sources. Most of them were derived from inactive yeasts such as saccharomyces or torula. My …
Interview with the Next Generation – Students. Can you please introduce yourself? My name is Anna Lebeuf and I am a fourth-year engineering student in biotechnology in France. I was part of the NextGenProteins project from August to December 2020 as an intern. Can you explain us what you did during your internship? During my …
A very successful 12 month General Assembly for the NextGenProteins project took place online this week, on the 17th and 18th of November. Matís, the project coordinator, hosted the event. Around 50 participants in attended the online meeting where all partners presented their work packages, giving the group clear overview on the whole process, deliverables …
Now that NextGenProteins is finishing its first year, Birgir Örn Smárason, the project coordinator gives us an quick update on how the project is progressing and major milestones that have been reached so far.
Interview with Kyösti Pennanen, consumer scientist from VTT Technical Research Centre of Finland. His role in the NextGenProteins project is to provide consumers an avenue to express their views on NextGenProteins and influence the product development and commercialization of the products. Why are you trying to gain a European view on consumers’ attitude towards alternative protein …
Overcoming consumer’s concerns related to novel ingredientsost Read More »
As the trend towards meatless alternative lifestyles continues unabated, the quality of the products offered in this context is essential for its sustainable development. The production of alternative foods without animal ingredients, which come as close as possible to the original, continues to be a major challenge in terms of food technology. The Society of …
NextGenProteins at the Symposium of the Society of German Food Technologists Read More »
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 …
First steps in development of Food products containing NextGenProteins Read More »
In a joint work of Amadori, Naturalleva, UNIBO and TTZ, the first batch of feed including Microalgae, insects and Single Cell Proteins as the main source of protein were produced. Taking the nutritional needs of the broilers and fishes as well as the nutritional and physical characteristics of Microalgae, insects and Single Cell Proteins into …
First NextGenProteins Feed for Broilers and Fishes Read More »
More and more animal products are consumed worldwide, although vegan and vegetarian diet styles are becoming increasingly popular in western countries. This growing demand requires a substantial amount of protein-rich feed for farm animals. However, the cultivation of animal feed is often accompanied by changes in land use such as deforestation. Future protein feed should therefore become independent …
