The first step in the protein supply chain is protein extraction. Work we do in this phase concentrates on developing or optimizing the extraction, fractionation and processing in such a way that the protein functionality is maintained or enhanced. We also realize that costs are very important. We therefore investigate which protein source is the most cost-effective while maintaining a high quality of the protein isolate. Our understanding of protein functionality, from animal to plant protein, will help you identify possibilities for improving that functionality and valorizing your protein preparation. Our understanding will provide tools to select the optimal ingredient for your protein application, allowing a more precise and flexible procurement of your ingredients.
Sometimes it is quite difficult to know where to position your protein ingredient in the market. Our bench marking study compares your protein ingredients with reference products. With our 70 years of experience we have performed numerous benchmarking studies for both plant and dairy proteins. A bench-mark study will show you what functionality you need to improve to meet or beat the competition and it will help you to identify possibilities for valorizing your protein preparation. In addition it will deliver tools to select the right protein ingredient for your protein application. With the help of a benchmark study you can find out how a specific plant protein competes with other plant proteins or understand why some protein ingredients, or particular batches of them, do not work in your application. Interested in a benchmark study? See our case ‘How to benchmark your protein ingredient’.