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Arla Foods and Aarhus University join forces
Arla Foods Ingredients has initiated a three-year industrial PhD project in cooperation with Aarhus University in Denmark to find out if whey proteins improve sports performance even more when they’re processed into hydrolysates.
“Our customers have a strong focus on such documentation,” said nutritionist Anja Serena. “We have chosen to look at hydrolysates in this project because their effect is less documented.”
The project has been approved by the Danish Agency for Science, Technology and Innovation, which is also providing financial support.
Source: Asia Food Journal
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