Vegan wheat bran milk

The demand for vegetable alternatives to animal proteins is increasing all the time. Together with the Carbohydrate Competence Centre (CCC), Royal Koopmans will investigate how wheat bran can be used to produce vegetable meat and dairy products.

Protein transition

The essence of the research is the valorisation (valuation) of wheat bran to develop functional clean label solutions for future applications, such as vegetarian burgers, vegan milk and vegan delicacies.

Dirk Lodewijk, CEO Royal Koopmans:
"In order to properly tackle such fundamental research, it is necessary to collaborate with a knowledge party such as the CCC. Together with Prof. Dr. Gert-Jan Euverink of the University of Groningen, we are setting up a four-year study to conduct thorough research into the possibilities of wheat bran as the basis for a new vegetable raw material. Although we have gained a lot of knowledge in recent years, this research will be an exciting journey. I am looking forward to the results and interim results of this collaboration".

Source: Royal Koopmans