ALEHOOP’s Breakthrough in Sustainable Alternative Proteins Processing from wastes Unveiled at Food 4 Future Expo
Extracting protein from seaweed and legume by-products
April 3, 2024
Expanding the outreach of our project at the Life Sciences for Sustainable Development Conference
June 12, 2024
From April 16th to 18th, ALEHOOP showcased its groundbreaking project at the esteemed Food 4 Future Expo. Amidst the convergence of innovation, sustainability, and digitalization, ALEHOOP stood out with its pioneering contributions to the food industry.
ALEHOOP’s presence at the expo was bolstered by the participation of Contactica and Alginor Partners, highlighting the collaborative effort driving the project forward. Together, we unveiled the transformative potential of ALEHOOP, spearheading the Foodtech 6.0 revolution.
While participating in the expo, ALEHOOP showcased its advancements, integrating cutting-edge technology and sustainable practices. As consumption habits evolve, ALEHOOP remains at the forefront, shaping a future where sustainable alternative proteins production meets market requirements of consumers and industry.
At the this Conference, Contactica, our partner in charge of the sustainability assessment, gave a presentation about the Life Cycle Sustainability Assessment applied to the food industry.
The Life Cycle Sustainability Assessment (LCSA) methodology is presented as a cornerstone to pave the way towards a more sustainable food production and consumption system. In this context, the potential of LCSA in the field of research and development was shown using our project as an example.
In summary, ALEHOOP’s showcase at the Food 4 Future Expo, alongside Contactica’s presentation on LCSA, highlights the crucial connection of innovation and sustainability in the food industry. Together, these efforts show a promising step forward towards a more environmentally conscious and socially responsible future.
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