Protein Functionality

Developing a successful product requires good taste,  processing and shelf stability. The functional properties of proteins are often limiting; structure, texture, taste, stability, and flavour must all be correct. Our expertise in dairy, animal, and plant protein functionality will help you to optimise your protein. Our ability to understand consumer wishes enables you to develop the ideal healthy or indulgent product.

Use our 65+ years of experience in applied protein technology: from extraction and characterization to added-value benefits in the final product. From dairy, to animal to plant protein and from fundamental understanding to practical applications, we help you innovate and empower you to grow your business. Together we will bring your products to the next level.

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