Processing through EPH provides new and better opportunities than current technologies for re-cycling proteins into foods, as protein hydrolysates can show e.g. nutritional, sensory and/or biological activity useful in e.g. innovative food products.

Last update

Read in Norwegian


01. Jul 2017


30. Jun 2021

Funded by

The Research Council of Norway


Nortura and Norilia

Project Manager(s):

Mari Øvrum Gaarder

Two markets stand out to benefit from a high protein diet: the sport and fitness market, and the elderly. Increased protein-intake is important for growth and maintenance of muscle during exercise, and for prevention of loss of bone and skeletal muscle mass in the elderly. Hydrolysed proteins have also been proven to be taken up easily by the body. These markets display great growth potential, and are willing to pay for functional foods. Thus, there is a unique window of opportunity for Norilia and Nortura: converting low-value plus products into high-value ingredients and foods for higher paying markets.

To reach the project’s overall objective, we must explore the following: Do EPH products hold chemical, sensory or bioactive properties that the industry can take advantage of? Do EPH products retain their biological and nutritional properties through our digestive system, and can they cause positive effects on muscle and bone? What do consumers think about EPH-based products? What products are they interested in, and are there potential barriers to consider during the launch of such products?

The project will provide Norilia and Nortura with openings to develop new ingredients for the food industry and innovative food products for consumers. This will give them opportunities to penetrate new markets and to expand their business model.