PPIC News

PPIC is thrilled to announce funding from the UMN Institute on the Environment for a project titled: Scalability, Sustainability and Economic Feasibility of a Green Process for Co-Extraction of Protein and Oil from Sustainable Sources, with PPIC Researcher Fernanda F. G. Dias as PI, and PPIC Director, B. Pam Ismail as Co-PI. The project will demonstrate its environmental and economic impact within and outside of Minnesota while incentivizing the scaling of hemp production on the land. Read more about the grant and our project here.

The University of Minnesota's College of Food, Agricultural and Natural Resource Sciences shares about the success of our most recent PPIC events on their website. Click here to read the full article: Short course and research spotlight successes for the Plant Protein Innovation Center

PPIC announces Equinom as our newest Affiliate member. Equinom is a comprehensive food-tech company, seamlessly merges agricultural expertise, culinary know-how, and cutting-edge AI proprietary technology. We look forward to collaboratively enhancing biodiversity, cost-effectiveness, and nutritional quality of crops such as wheat, pea, sesame, and chickpeas.

"Begin at the end when isolating plant proteins"

by Katie Cottingham

"But whereas animal meat is naturally high in protein, plants also contain a high percentage of oils, fats, carbohydrates, and fiber. To concentrate of isolate protein requires a complex series of techniques that can change the structure and properties of these compounds along the way. Understanding the properties and composition of the end product is crucial for processors."

Read the full article here

Reprinted from INFORM May 2024, Vol. 35 (5), pg. 8-12, copyright © 2024, with permission granted by AOCS

PPIC is excited to announce that Mattson has renewed their membership for an additional 3 years at the Associate level! We look forward to continued innovative food and beverage collaborations from ideation all the way through scale-up.