Pere Gou

The sustainable production of protein foods represents one of the most important challenges for Ri in the agroindustrial sector. The transition trend from protein of animal origin to alternative proteins generates new technological and food safety challenges. The presentation assesses the different sources of alternative protein ingredients, the industrial challenges with alternative proteins, and how they are addressed by IRTA.

The drying process of raw and cured/fermented meat products is expensive in terms of time and energy consumption, and there is a risk of product spoilage if the process is not carried out correctly. This case exposes, in a dialogue with the company Boadas 1880, the impact of regulation on the energy cost of the drying process and innovations on the matter.