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Research on the impact of processing steps on alternative protein sources


From until

Supported by

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ProFuNu is a collective, basic research project (SBO type) with the goal of building more knowledge on the effect of processing peas, mealworms, Spirulina and mycoprotein on the nutritional and techno-functional quality, oxidative stability and health effects of these proteins and (hybrid) model products. This will include a comparison with pork. Processing steps will include the production of protein meal, concentrate and isolate and High Moisture Extrusion and enzymatic crosslinking as texturization techniques.

With this project we want to generate scientific knowledge to feed the discussion around meat and meat alternatives in an objective way. This information will eventually help companies develop products that meet customer needs and strengthen their market position.