Unleashing the potential of rapeseed press cake as a protein source for food
Press release 17 December, 2020 There is a global challenge to ensure sufficient amount of proteins to feed future generations while utilizing natural resources sustainably. Rapeseed press cake, a byproduct of oil pressing industry, has a high potential as a sustainable source of valuable proteins, dietary fibre and bioactive compounds in our nutrition. VTT has led a project consortium focusing on the valorization of rapeseed press cake into functional food ingredients and food products.Protein is the most challenging macronutrient when it comes to sustainable production. Currently,