Why the Future is Still Plant-Based 🌱
The Hebrew University of Jerusalem, with its century-long legacy of academic excellence, and Yissum, marking 60 years of technological innovation, are driving advancements that tackle global challenges. Their collaboration has resulted in groundbreaking developments, such as ChickP 's 90% chickpea protein isolate, designed to meet the rising global demand for sustainable protein while enhancing taste, texture, and functionality in plant-based alternatives.
Professor Ram Reifen, a leading expert in nutrition and food science, is deeply involved in these innovations. His research emphasizes the critical role of academic institutions in advancing new technologies. Through partnerships like these, they foster innovative solutions like alternative proteins that address environmental concerns and the evolving needs of consumers, ensuring the future of food production is sustainable, nutritious, and adaptable.
Read more on their blog: https://heyor.ca/ThbUtS
One success leads to another - check out Prof. Reifen's new emerging technology: https://heyor.ca/42VIZK
If you're interested in supporting AgTech technologies, please contact the business development representative Dr. Ilya Pittel, PhD - ilya.pitel@yissum.co.il.
#SustainableFood #PlantBased #FoodTechnology