Hydrolysed proteins can substitute intact proteins in all their current applications and products

Hydrolysed proteins are easier to digest when ingested as ingredients (alone or mixed with other ingredients) of processed foods, functional foods/drinks, dietary supplements.

Hydrolysed proteins are hypoallergenic: each food protein introduced in the body represents, if improperly digested, a potential allergen that could elicit an immunologic response (i.e. be recognized as an enemy by the body). Disassembled proteins are less allergenic than intact ones.

Hydrolysed proteins have specific techno-rehological properties which serve various advantages over intact proteins into finished products.

The worldwide demand for proteins is increasing and, as a consequence, there is a need for new sources of food proteins. Animal proteins are expensive in terms of market price, land requirement and environmental impact. In addition, consumersʹ confidence in animal proteins has decreased due to food safety problems related to diseases such as bovine spongiform encephalopathy and the use of animal hormones. The conversion of vegetable into animal protein entails considerable losses in protein, water and energy. Under industrial conditions, the energy consumption per kilogram of animal protein is 8–10 times higher than for vegetable protein. Furthermore, the rising prices for raw materials and energy press market to the production of low cost high quality protein foods. Vegetable proteins are economic and versatile alternatives to animal proteins as functional ingredients in food formulations. Nevertheless, an effective replacement of animal proteins requires technological innovations. To achieve these innovations in an effective and efficient way, insight into the relation between protein structure and their functional properties is of prime importance.