Green Protein Network & Taste Network
Information
- Sted:
- Crispy Food, Gasvej 3, 4900 Nakskov, Danmark
- Sprog:
- Engelsk
- Pris:
- Gratis / Free
- Fra:
- 16. april 2026 kl. 12:00
- Til:
- 16. april 2026 kl. 14:00
Green Protein Network x Flavour Network focusing on Off-Flavours in pea protein
NB - Event will be held online
Updated Agenda:
12:00 Welcome and introduction
12:30: Mitigating Off-Flavour During Ingredient Development: Processing Strategies for Cleaner Green Proteins
How lactic acid fermentation can be a solution to improve flavour profiles in dry-fractionated pulse protein ingredients
by Professor Maarten Schutyser & PhD student Santiago Calderon Novoa, Wageningen University
13:00: Crispy Food – Pea Protein Product Development
Crispy Food develops pea protein products using gentle processing technologies to preserve functionality, taste, and nutritional quality. The products are designed for versatile use in a wide range of plant-based food applications. Kamilla will tell about their product development, challenges and ways to prevent off flavour.
by Kamilla Bodal Matzen, Head of R&D and Marketing, Crispy Food
13:45: Funding for green protein projects
by Simone Faurschou and Knud Hjortlund, Food & Bio Cluster Denmark
14:00 Thank you for today
All networks are exclusively for members of Food & Bio Cluster Denmark and free for members.
If you would like to know more, please reach out to:
Green Protein Network:
Helle Friis, hvf@foodbiocluster.dk
Flavour Network:
Knud Hjortlund Hansen, khh@foodbiocluster.dk
