Sustainable ingredients

In this project we investigate the effects of more sustainable sources materials and more sustainable process operations on food ingredient composition and the cosequences for the structural and mechanical properties of multiphase food products (emulsions/foams/filed gels). We identify the keey opjective as: To investigate to what extent more sustanable ingredient sources and processes can be used to manufacture products with desirable and mechanical properties


Projectnummer PPS-toeslag Onderzoek en Innovatie_2016_23
Rijksbijdrage € 676.000,00
Jaar 2016
Subsidieregeling PPS-toeslag Onderzoek en Innovatie
Partners PepsiCo Nederland Fromageries Bel Unilever Danone
Aanvrager Wageningen Universiteit/ Wageningen University