Do you want your protein ingredient to excel on taste, stability, image, health and cost? Use PCC joint knowledge of more than 60 years of experience in applied protein technology. From source to benefit, from animal to vegetable protein and from fundamental knowledge to practical solutions, we assist you with your innovations and help you to enhance your business.
Protein properties in products
Our research on the functionality of proteins in products concerns physical and bio-functional properties of proteins in products. It also includes the steering of these functionalities in complex products in the light of consumer acceptance. Moreover our research also includes proteins in biomedical applications like, medical foods. Key elements in protein refinery are dedicated expertise on the production of biomass and specific biomass ingredients and enzymatic conversions at a high yield and high volumetric productivity.
Production and application of proteins
With links to advances in plant sciences to improve (genetically-controlled) protein production and the ability to design, engineer and produce functional biopolymers for specific applications, complement the ability to have full access to protein functionality at the start of the chain.
Proteins as the sustainable alternative
Our knowledge partners have a record for the design of dedicated industrial separation methodologies and with the development of mild refinery technologies significant steps can be made in the protein transition as part of the sustainability scope. With the world population growing to nine billion in 2050 the demands for proteins from other sources but with similar functionality will be on the rise.
From source selection to application, we offer: With our state-of-the-art analytical facilities, we link proteins present in a wide range of animal or vegetable sources with benefits in final applications. Extraction protocols developed at lab scale are scaled-up into economic feasible processes using our unique food-grade pilot plant facilities. Starting with fundamental protein understanding we identify and improve the functionality of protein ingredients in foods with respect to taste, stability and health benefits. Applications and benchmark (new) protein ingredients with others in a large variety of food application.