Protein transition on existing production lines

How can you determine whether existing production spaces, machines or lines are also suitable for processing protein-rich raw materials, manufacturing or packaging plant products. To guide the accelerating protein transition, Foodvalley NL introduces the Facility Switch Quickscan.

The supply of sustainably produced ingredients and end products can barely keep up with the rapidly growing demand for plant-based meat and dairy variations. One solution to prevent the impending 'protein gap' is to look in a different way at the food processing and production facilities that are already available. 

Successful feasibility study

In 2020, Foodvalley NL and its members conducted a feasibility study to determine whether extruders, currently used for the production of breakfast cereals, could also be used for texturizing field beans, soy or wheat protein, a raw material for the production of plant-based variations on meat. The results were positive. Meanwhile, chain operators such as Codrico, MFH-Pulses and Griffith Foods are working on implementing this facility switch. 

Reason for Foodvalley NL to develop the Facility Switch Quickscan. After completing a short questionnaire, participants hear whether their facility is potentially suitable for a switch. If so, they are put in touch with experts from the Foodvalley network who can help with the redesign of the production line, machine or factory and the realization of the business case. 

Use of the Facility Switch Quickscan is free of charge, more information can be found at www.foodvalley.nl/facility-switch.

Need more information? 

Call or email Rosan for the Facility Switch Quickscan: T 06 82124514 or [email protected]

Want to know more about what Foodvalley NL and its network means for the protein transition? And would you like to participate? Please visit https://www.foodvalley.nl/innovation-fields/protein-shift/