Work in progress on plant-based protein

At Ruitenberg, we’re used to make ingredients work. For decades, we’ve been researching, combining and testing many (new) ingredients to co-create functional concepts and applications for food products with our customers.

What’s more, as a family-owned company, we’re committed to support the reduction of the carbon footprint in the food industry. So, when we learned about the EGGcited research project, retrieving functional proteins from brewers spent yeast (BSY), we decided to join wholeheartedly. Recently, this project was granted funding from the European Regional Development Fund.

For EGGcited, a research project in collaboration with Dutch research institute NIZO and FUMI, a spin-off from Wageningen University, we share our knowledge and expertise on plant-based protein structures. This way, we’ll not only give a boost to the protein shift from animal based to plant based, but also contribute to a smarter way of re-using waste materials from breweries, extracting value from waste.

Our commitment happens to second this year’s Recreate theme for World Environment Day and marks yet another step towards more circularity in our sector in the long run.

You’ll find a more detailed outline of this project here: press release EGGcited (pdf)

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