Category: Innovation Infrastructure | Published on 02/11/2022
The protein transition is moving at a rapid pace and the Rotterdam-The Hague area has become a hub for companies working in the field across multiple types of proteins. The classic proteins, usually plant-based proteins, come from ingredients such as soy, peas, or whole grains like oats and quinoa. There are lesser known alternatives that can help propel the transition, while potentially being even healthier and more sustainable. Microalgae is a perfect example of an underrepresented protein with a disruptive potential, but it is often connected with its green colour and an intense smell and taste. With the work of companies like Alver, that perception, however, is quickly changing.