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How to Produce High-Quality Plant Proteins with Optimum Functionality

In the past, consumers accepted a bland taste and a long list of ingredients in their plant-based products. Today their expectations are much higher; many desire “better for you” products with functional properties and better flavor. This puts pressure on manufacturers to not only build the protein base, but to format and flavor it, while minimizing potential denaturation effects and preventing contamination.


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Robert Tyler

Market Sales Manager North America, Food and Dairy

Pall Corporation


Bob’s responsible for all filtration and separation technologies sold into food and dairy plants across North America at Pall Corporation. For the past 10 years, he’s been focused on supporting the Food and Dairy industry. He’s worked with various Food and Dairy feed streams and has extensive knowledge in direct and crossflow filtration systems.


Rodrigo Villas

F&B Global Crossflow Product Manager

Pall Corporation


Rodrigo has 20+ years of experience in the food processing industry. He’s spent the last 10 years focused on micro & ultrafiltration projects with ceramics and hollow fibers for the wine, beer, plant proteins, enzymes, dairy, and fermentation broth markets. He has a degree in chemical engineering from Escola de Engenharia Mauá.

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