Stay up to date with PPIC news and events.
PPIC welcomes PureField Ingredients as our newest Partner member
PPIC is thrilled to announce PureField Ingredients as PPIC's newest Partner Member! PureField Ingredients is a major manufacturer of wheat-based plant protein in the US, producing clean label, natural ingredients. PPIC is excited to kick off this new partnership in 2024!
Schreiber is PPIC Associate Member
PPIC is excited to welcome back Schreiber Foods as an Associate Member! Schreiber Foods is a "leader in cream cheese, natural cheese, process cheese, beverages and yogurt - including plant-based options." We are looking forward to continuing our collaboration in the new year!
Soy Milk vs Cow's Milk
Verywell Health asks PPIC to explain the benefits and differences between soy milk and cow's milk. Which is healthier? Is soy milk the best milk alternative? Is soy milk considered ultra-processed?
UMN OVPR Features PPIC in the News
UMN Office of the Vice President of Research has featured PPIC in their news. The article describes how PPIC came to be, where we are now and where we are headed.
The Plant Protein Innovation Center and Industry: A Symbiotic Relationship
The Plant Protein Innovation Center demonstrates how academia and industry can work together to accelerate significant research with real-world impact.
PPIC Supporter/Collaborator IMPROVE is hosting an event this December!
IMPROVE is happy to announce its international course on alternative proteins.
This course will be an opportunity to (re)discover the fundamentals of alternative proteins, from methods of production to applications.
A visit of IMPROVE R&D centre will be organised at the end of the day: a good opportunity to see equipment in function !
This event will be totally in English
Location : Amiens (France)
Please find below and attached the detailed program :
8:30 – 9:00 Welcome and introduction note
9:00 – 10:00 Production of alternative proteins:
market & challenges, existing processes strengths and limits, recent innovations and trends
10:00 – 11:00 Sources of alternatives proteins and their properties:
plant proteins (pulses, oilseeds, cereals), insects, single-cells (yeast, micro-algae), precision fermentation
11:00 – 11:30 Coffee break & networking
11:30 – 12:30 Quality aspects of novel proteins and link with applications:
physico-chemical properties, functional properties, nutrition
12:30 – 13:30 Lunch & networking
13:30 – 14:30 Post-treatment and modification:
Hydrolysis, toasting and extrusion
14:30 – 15:30 Food applications and formulation:
meat alternatives, dairy alternatives, nutritional supplements, egg replacers
15:30 – 17:00 Visit of IMPROVE’s pilot plant and laboratories
Any additional question relating to the invoicing you can contact : [email protected]