Luke is committed to supporting the transition towards a smart and more sustainable future for food. We take a holistic view of food production - Plant-based protein research is focused on transforming the food industry and promoting sustainable food systems. Luke specializes in investigating the quality of raw food materials and establishing critical links between these quality parameters and the subsequent processing and end product characteristics.
One of Luke’s research themes is integrating circular bioeconomy as key to sustainable food production. Our approach includes efficient and sustainable logistics, smart farm management and data use as well as incorporating the latest technologies for bio and circular economy. Luke offers extensive expertise in genetics and breeding for plant-based ingredients and food design together with a comprehensive range of facilities, from laboratory to pilot-scale, equipped with advanced analytical platforms. Our research encompasses ingredient and food technologies for the effective utilization of side-streams and low-value raw materials, such as brans, press cakes, spent grains, and low-value fish. Furthermore, Luke's capabilities in raw material processing, particularly with oats, faba beans, peas, and barley, are enhanced by state-of-the-art extrusion and fractionation facilities.
The collaboration between PPIC and Luke holds immense promise in advancing plant-based protein research and creating innovative solutions for sustainable and nutritious food production. Together, we will strive to drive positive change in the food industry, paving the way for a more environmentally friendly and healthier future.