CORDIS Project
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IGV aims to enhance the production of plant-based proteins, specifically pea protein flakes, to meet the growing demand for healthy vegan options. The project focuses on optimizing extraction and extrusion processes for better market penetration.
Most people require about 0.8 g of protein/kg of body weight, or about 58 g of protein/day for a 72 kg adult.
Vegetarians andvegans need to eat 10–20% more protein than recommended for compensating the lower digestibility of plant-based protein.IGV will upgrade the protein-rich production in its modern Technological Centre from a current TRL6-7 to TRL9 level.
Thiswill be achieved by optimising an innovative combination of extraction and extrusion, which will broaden the Europeanmarket penetratio…
IGV INSTITUT FUR GETREIDEVERARBEITUNG GMBH
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