by Dušan Čenejac | Jun 29, 2026 | NEWSROOM
A new research paper led by VALPRO Path researchers explores the impacts of different thermal treatments of chickpea flour on nutritional and technological properties when incorporated into bakery products. The paper ‘Thermal treatments of chickpea flour:...
by Dušan Čenejac | Jun 15, 2026 | NEWSROOM
What does it take to build a plant protein system that works from farm to plate? In the latest VALPRO Path podcast, VALPRO Path experts discussed the practical challenges and innovations shaping Europe’s plant protein transition, from short and decentralised supply...
by Dušan Čenejac | May 13, 2026 | NEWSROOM
A new research paper from VALPRO Path delves into the environmental and economic impact of a model plant-based beverage using faba bean protein, giving valuable insight into how different processing and production can affect the sustainability of plant protein-based...
by Dušan Čenejac | Jan 10, 2026 | NEWSROOM
A new research paper, in which VALPRO Path researchers participated, explores the potential of low-raffinose soybean genotypes for applications with specific nutritional and compositional requirements. The study, titled “Agronomic traits and nutritional features...
by Dušan Čenejac | Nov 7, 2025 | NEWSROOM
A research paper published by the VALPRO Path team in an open-access journal explains how blue lupin can be used to obtain protein isolates with interesting nutritional and functional properties. The work titled “Evaluation of protein composition and functionality of...
