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octubre 14, 2024

Exploring the Nutritional Potential of Legume By-Products: A Future of Sustainable and Nutritious Plant-Based Foods

As the demand for sustainable and nutritious food sources grows, legumes have emerged as a valuable resource, especially when it comes to utilizing their by-products. Recent […]
agosto 13, 2024

Innovative advancements in algae and legume protein research after 4 years of the project

We’re thrilled to share the latest advancements from the ALEHOOP project, which has achieved significant milestones in sustainable protein research after four years of dedicated effort. […]