PAN SWEDEN, plant-based proteins for health and wellbeing
News
-
Could Swedish-grown faba beans become the tofu of the future?
Swedish-grown legumes have great potential to contribute to the sustainable food systems of the future. Within PAN Sweden, researchers are exploring how proteins from faba beans can be used to create plant-based foods with appealing texture and...
-
PAN Sweden Convened Researchers, Practitioners and Stakeholders to Explore the Future of Public Meals
On 20 October, PAN Sweden hosted a mini-conference on the theme of Public Meals. The event brought together researchers, doctoral students and partners from academia, the public sector and industry to discuss opportunities and challenges related to...
-
PAN Sweden joins DeLiS
How can research on plant-based proteins become new food products on the market? Through the DeLiS project, researchers receive support to transform research results into innovations and businesses. One of the first projects is based on research from PAN...
-
Welcome Saga Lövblad
Saga Lövblad has recently joined PAN Sweden as a PhD student.
-
DeLiS launches – the first step towards a deeptech platform for food innovation
The Deeptech and Food in Collaboration (DeLiS) project aims to accelerate the transformation of research results into sustainable innovations, new business models, and future companies within the food sector.
-
Small snacks, big questions – new study on plant protein
This autumn, a major study will begin at Örebro University and the Food and Health Center. Researchers within the PAN Sweden project will investigate how plant-based proteins affect the body—from gut health to mental well-being.
Calender PAN Sweden
Watch, listen, learn
-
Plant-based proteins – the key for a sustainable future?
On November 25, the Royal Swedish Academy of Sciences, together with PAN Sweden, hosted a symposium that brought together researchers from Sweden and across Europe to discuss one of the most pressing questions of our time: Are plant-based proteins the...
-
How Pea Protein and Fiber Affect Your Health – Insights from Jakob Ytterberg’s Research
What really happens to the food we eat when it reaches the large intestine? Jakob Ytterberg, a PhD student at Chalmers and PAN Sweden, researches the interaction between protein and fiber and how it impacts our health. His work could provide new...
-
How Our Food Choices Are Shaped – Insights from Ansung Kim’s Research
How are our eating habits influenced by taste and social factors? Ansung Kim, a PhD candidate in Culinary Arts and Meal Science at Örebro University and PAN Sweden, has explored how we can promote sustainable diets by understanding human behavior and...
