NMK Esbaco collaborated with two teams from Wageningen University (NL). The first collaboration carried out an investigation on the suitability of fava beans for bakery products by comparing the techno-functional properties of fava bans and soybeans. The second collaboration researched the production of an almond paste soy analogue.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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