ScientificWebinarsOur changing food: new protein sources and implications for the allergic consumer

June 22, 2021by admin0

A presentation given by one of the U-Protein’s researchers, Maria Hayes, to Safefood and which includes U-Protein. The webinar provides food businesses with an overview of new sources of food protein from plants and animals and the potential risks these can present to food hypersensitive consumers.

The webinar will be of interest to food businesses, regulators, researchers into novel foods and those with an interest in food allergen management.

Leave a Reply

Your email address will not be published. Required fields are marked *