As the world's population grows, the demand for healthy food, including proteins and protein-rich products, also continues to rise. To continue to meet this demand, we need to drastically adapt our current food production worldwide. Animal protein alone will not get us there; producing it takes up a lot of land area, emits relatively large amounts of CO2 and consumes many raw materials. This is not sustainable in the long term and so we will have to switch to alternative (plant-based) sources of protein globally.

The question we are working on is: How do we produce sufficient vegetable protein and process it efficiently into tasty products with high nutritional value?