News
LIKE-A-PRO meeting
On 30 September and 1 October, CELABOR had the pleasure of attending the final event of the LIKE-A-PRO project at the GOe-Gastronomy Open Ecosystem in San Sebastián, represented by our colleagues Camille Malterre, Mahmoud Hamzaoui and Soukaina Hilali!
It was a great opportunity to look back on four years of collaboration, research and innovation aimed at making alternative proteins more accessible, sustainable and appealing to consumers.
As a proud partner of LIKE-A-PRO, CELABOR led Work Package 2, dedicated to diversifying alternative protein sources. Our contribution focused on supporting the optimisation of protein extraction, purification and fractionation processes, exploring new protein sources and helping partners improve processing technologies to support the development of innovative food ingredients.
The final event brought together project partners and experts for insightful discussions on the future of alternative proteins, from technological innovation and scalability to consumer acceptance and market opportunities. We were also pleased to see Mahmoud Hamzaoui representing CELABOR as the moderator of Block 1 — “Next-gen protein ingredients: functionality, scalability and industrial readiness”, facilitating valuable exchanges on the challenges and opportunities of bringing innovative protein ingredients to market.
Another highlight was the opportunity to discover and taste the innovative products developed throughout the project!🌿🍽️
A big thank you to Morena Silvestrini, the LIKE-A-PRO project coordinator, for her dedication and leadership throughout the project.
At CELABOR, we are proud to have contributed our scientific and technical expertise to this European initiative and look forward to seeing its results help shape a more sustainable and diversified food system! 🚀
To learn more : LIKE A PRO
