51440.1 IP-LS

Résumé

High protein plant-based semi-hard cheese (PBC): Sustainable production by a traditional dairy company through alternative raw materials and technology

Textes supplémentaires

Abstract

In response to the increasing demand for more sustainable and nutritious foods, Emmi in collaboration with HES-SO VS, aims to improve the overall quality of PBC using plant proteins from pulses as the basic raw material and transform it by all-in-one processing on a twin screw extruder platform.

Participants

Nicole Gredig

Wirtschaftspartner

Emmi Schweiz AG Nicole Gredig Landenbergstrasse 1 6002 Luzern LU CH

Michael Beyrer

Kontaktperson

HES-SO Valais-Wallis Michael Beyrer Rue de l'Industrie 19 1950 Sion VS CH

Détails du projet

Office de recherche: INNOSUISSE
Statut du projet: Abgeschlossen
Type de projet: Forschungsprojekt
Date de début: 2021-04-30
Date de fin: 2023-12-31
Coûts totaux approuvés: CHF 613231.29
Section: 60 Life Sciences
Domaine politique NABS: Industrielle Produktivität und Technologie

Disciplines de recherche

T430 Food and drink technology 100.0%