Fred van de Velde from NIZO food research will dive into the crucial aspect of upscaling in the protein industry's ongoing transition. As new ingredients and products emerge from the lab, dedicated efforts are needed to bring them to the market effectively.

In this presentation, Fred will focus on the upscaling journey, starting from the lab scale and progressing to pilot scale and ultimately full scale. Drawing on NIZO's extensive experience in scaling up (plant) protein ingredients and products, he will share valuable examples and case studies that highlight the successful transformation of lab-scale protocols into viable pilot trials.

The session will particularly emphasize the wet protein extraction process from various crops and explore the utilization of different processing steps. Throughout the upscaling process, the sustainability of the overall process will be a key consideration, ensuring that the designed processes align with environmental objectives.

By attending this session, delegates will gain insights into the upscaling challenges and strategies in the protein industry. Learn from real-world examples and discover how NIZO food research has successfully navigated the path from lab to pilot scale, considering both the technical aspects and the sustainability of the process.