New technologies for producing safe and healthy alfalfa-based food ingredients
Alfalfa is the world most cultivated forage, widespread in almost all climate zones. In Italy 0.7 million hectares are cultivated, in Europe 2 M and in the world 20 M hectares.
The traditional technique taken as reference in the project is the most commonly used, with partial drying of alfalfa in the field.
The proposed solution could also replace the corn/soya combination widely adopted in Europe, which uses pesticides, nitrogen fertilizers, irrigation and significantly depletes the organic carbon content in the soil and biodiversity.
The proteins to be produced are vegetable proteins with low allergen content, with high functional properties, potentially alternatives to those of eggs. They are in demand all over the world, with strong growth trends.
LGE TECHNOLOGY
Technlology for the production of Mixed Protein Meal, dry LGE Forage
Technlology for the production of White Protein Meal, Green Protein Meal, dry LGE Forage
LGE PRODUCTS
Protein flour with 50% protein content, light green colour and interesting functional properties for the food industry
Protein flour with 64% protein content, whitish colour and interesting functional properties for the food industry
Alfalfa forage with reduced content of soluble proteins, salts, and water-soluble compounds such as saponins and non-protein nitrogen compounds.
The protein content is still considerable, generally above 19%.
Protein meal with 45% protein content, green colour and interesting functional properties for the feed industry