TECHNOLOGIES FOR PRODUCING PRODUCTS FROM ALTERNATIVE RAW MATERIALS
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DESCRIPTION
Projects focused on creating recipes and technologies from alternative protein sources are highly relevant today, as the most common animal protein substitute — soy — contains phytoestrogens and has several contraindications for consumption. There are recipes for producing fermented food products based on legumes (such as natto) and technology for producing plant protein from oilseed meal (sunflower, flax, hemp). Additionally, researchers at the university have developed technology for producing cookies and yogurt from pea isolate, as well as meat sausages using pea protein isolate. The core idea behind these developments is to replace traditional soy with raw materials that are more widely available in Russia.