Vegetable proteins from legumes are not only inexpensive, but as renewable raw materials also infinitely available worldwide. Our protein shifting process permits the production of high-quality concentrates – with significant advantages:
- Replacement of expensive animal proteins
- Conservation of fish stocks
- New market opportunities
- High margins in the food industry
- By-products, such as shells, with high market price
- Storage without problems
Concentrated competence
Three companies have combined their special competence and experience in the development of the protein shifting process. F.H. Schule-Mühlenbau, Hosokawa Alpine and Amandus Kahl offer a precision process achieving protein content from 55 % up to more than 65 %, for example in the case of
- Yellow peas
- Field beans
- Lupins
- Soybeans
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englishProtein Shifting
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