Science
First in industry patent-pending technology
Off-flavour removal
Despite its undeniable qualities, the protein extracted from plants suffers from undesirable “beany” off flavours. This flavour is an undeniable brake in many, in particular, food applications. NUB’s technologies remove these off-flavours using a chemical free & highly water-conscious technology, thereby reducing CO2 emissions, materially reducing the impact on climate change and prioritizing human health.
Inactivation of Anti-nutritional factors (ANF's)
Plants contain several enzymes commonly known as ANF’s which are the plants defense mechanism against insects and threats in their natural environment. These ANF’s must be inactivated before plant-based flours, proteins and starches can be used safely in food applications. NUB’s technologies inactivate these enzymes using a chemical free & highly water-conscious technology, thereby reducing CO2 emissions, materially reducing the impact on climate change and prioritizing human health.
Preserving functionality
Proteins and starches, including those sourced from pulses, are used as ingredients for the functional attributes which they naturally possess. Preserving these functional attributes whilst eliminating off-flavours and ANF’s remains core to our technologies.
FUNCTIONAL ATTRIBUTES
- Solubility
- Gelation
- Water-binding
- Emulsification
- Viscosity
- Texture (Cohesion, elasticity, adhesion)
- Foaming