PAN SWEDEN, plant-based proteins for health and wellbeing
News
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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...
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Plant-Based Proteins – The Key to 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...
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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...
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Final Seminar: Reducing Salt in Plant-Based Foods – What Does the Research Say?
Plant-based foods often contain high levels of salt – a challenge for both health and sustainability. Over the past two years, the project “Plant-based protein isolates with low sodium content for the production of healthy and climate-friendly foods” has...
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Don't Forget Vitamins in Your Emergency Food Supply
Most of us think of canned goods, pasta, and maybe chocolate when stocking up our emergency supplies – but how often do we consider the health aspect?
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Welcome to a symposium on the future of food!
How can plant-based proteins contribute to a more sustainable food system – and what does it take to make them both healthy and delicious?
