Are you incorporating novel or upcycled protein materials in your products?

If so join Mollie Van Alst for this webinar to learn more about the determination of protein and carbohydrates from that material.  

As we discover new ingredients to add to protein to products, many of them do not fit the standard protein factor (6.25) model.  Some examples of this include plant-based raw materials (pea proteins, fungi proteins, etc.) and some finished goods with plant-based materials, as well as products with high levels of non-protein nitrogen (some algae and biomass products).

Join this webinar to learn about a new method that Eurofins Nutrition Analysis Center, in Des Moines Iowa, is offering that calculates the protein based on the specific amino acid composition of the product.