Protein

The term “soy protein” was changed to “vegetable protein”, as a strategic move o ease the consumers’ concern and improve their negative perception of soy in the early 1990s.

HENK HOOGENKAMP IS EEN AUTORITEIT OP HET GEBIED VAN PROTEÏNEN EN KRITISCH VOLGER VAN ALLES WAT MET DE WERELDWIJDE
EIWITTRANSITIE HEEFT TE MAKEN.

Dry fractioning allows
all-natural protein ingredient
processing without the use of
water and chemicals

Food producers suddenly have an insatiable demand for the vegetable, which is a key ingredient in plant-based meat alternatives.

The global food industry is
undergoing a major transformation,
and revolutionizing the way
food is produced, creating an
environment-friendly supply chain
that takes no more than what
planet Earth can give.

Shifts to more protein-rich diets and a growing demand will exceed sustainable supply capacities

The upside of soy is that the
crop contains the highest
protein and oil content. The
downside is that soy has only four
main harvest regions – US, Brazil,
Argentina, and Paraguay – mostly
due to climate restrictions.

CURRENT MODELS OF AGRICULTURAL METHODS ARE TOO RESOURCE-INTENSE: TOO MUCH LAND IS USED
FOR CROPS AND LIVESTOCK, LAND IS FERTILISED TOO HEAVILY AND IRRIGATED TOO EXTENSIVELY. WE
NEED TO RETHINK HOW FOOD IS PRODUCED, AS DICTATED BY NECESSITY. EXAMINING HOW ALTERNATIVE PROTEINS ARE CULTIVATED IS A GOOD PLACE TO START.

The Arrival of Artificial Intelligence (AI) and Plant-Meat

In a world of rapidly changing meat processing paradigms the processing variables have significantly changed