Avebe at ‘9th Protein Course’

04 Mar 2015
On the ‘9th Protein Course 2015’, organized by Bridge2Food on 18-20 March in Amsterdam, Jaap Harkema, market manager Avebe, will give a presentation about potato proteins.

Potato protein has unique gelling, foaming, and emulsification properties. This, in combination with the fact that potato protein is free from allergen labeling and 100% vegetal, deliver a unique proposition in a wide range of food applications.

The Protein Course is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.

For more information click here.

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