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Overview of industrial extraction of pulse protein for valorization in food

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Slides presented during " The Diversity of end uses for Legumes"

Webinar 4: European legumes in transition 27th April 2021

"Overview of industrial extraction of pulse protein for valorization in food" 

Plant protein ingredients are needed to obtained satisfying plant-based food. The extraction of protein from pulse to obtain food grade protein isolate is relatively recent and initially started in Europe. Protein isolate are incorporated into plant-based food. They enable the development of nutritious and convenient food and beverages, such as dairy alternative, meat alternative and protein enriched food.

Pea has now become a mainstream protein source used along soy and wheat. The pulse protein extraction can be characterized by important investment, obtaining of added value protein and a need to value coproducts obtained.

Presented by : Benjamin Voiry -  Europe & Global marketing manager Savoury Roquette, France

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