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Joshua Mayers

Forskare

Tel
+46 10 516 53 18
Email
joshua.mayers@ri.se
Location
Göteborg
Ask me about
Ask me about
Project

PLANTOMYC - A sustainable leap in alternative protein innovation

With increasing demands for sustainability and reduced environmental impact, innovative solutions for alternative proteins are essential. The PLANTOMYC project brings together plant and fungal proteins, using mycelial protein biom…
Project

Plant-based protein isolates with low sodium content for healthy food

This project brings together novel process development and meal formulations to produce healthier, more sustainable, and palatable plant-based meals that fulfil the criteria for “nyckelhålet” and comply with EU low sodium claim le…
Project

Rapeseed press cake for tasty and healthy foods.

Rapeseed press cakes are an underutilized byproduct from the production of rapeseed oil that has the potential to become a healthy ingredient in food. The purpose of the project is to find efficient and sustainable ways to process…
Project

Utilization of a sidestream as a substrate to produce fungal protein

The production of fungal proteins by fermentation is a highly resource-efficient process that consumes a fraction of the land, water and energy required to produce the equivalent amount of animal or plant-based protein. This proje…
Expertise

Valorization of Organic Materials

Within valorization of side streams and under-utilized products from the food and and agricultural industries, our competence involves a global approach with four sub-areas: pre-treatment, separation, characterization, and ingredi…
Expertise

Sustainable protein raw materials

We are facing a protein shift where new protein crops will play an important role, but also proteins from the ocean, single cell protein and lateral currents. RISE's strength is our breadth, that we have expertise from raw materia…
Expertise

Product design food and biomaterials

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing of composition, taste, nutrition, texture and structure.