Vegan wheat bran milk possible soon
The demand for plant alternatives to animal proteins is increasing all the time. Royal Koopmans will investigate, together with the Carbohydrate Competence Centre (CCC), how wheat bran can be used to produce vegetable meat and dairy products.
Protein transition
The Nutrition Centre states that by 2030, 60% of all the proteins we eat must come from vegetable sources. Plant-based and less animal-based food is important for health and the environment. Proteins play a major role in a healthy diet. In order to contribute to a healthier diet, Royal Koopmans is starting a four-year intensive research project with the CCC, an initiative of the University of Groningen and Wageningen University & Research, to contribute to the protein transition from carbohydrates.
Purpose of the research
The essence of the research is the valorisation (valuation) of wheat bran to develop functional clean label solutions for future applications, such as vegetarian burgers, vegan milk and vegan delicacies.
Dirk Lodewijk, CEO Royal Koopmans:
"In order to properly tackle such fundamental research, it is necessary to collaborate with a knowledge party such as the CCC. Together with Prof. Dr. Gert-Jan Euverink of the University of Groningen, we are setting up a four-year study to conduct thorough research into the possibilities of wheat bran as the basis for a new vegetable raw material. Although we have gained a lot of knowledge in recent years, this research will be an exciting journey. I am looking forward to the results and interim results of this collaboration".