Protera BioProtera is advancing the science of protein engineering to address critical challenges in food, agriculture, the environment, and human health. We're optimizing the full protein engineering process, from design to testing and development.
Proteins remain a fascinating challenge. Many times more complex than DNA, proteins are based on 20 amino acid building blocks. Random construction of a 100 amino acid length protein would have 20100possibilities. This is more atoms than exist in the known universe!
Our technology is able to "zoom in" on useful protein structures enabling new products: Today: Unparalleled texture enhancers in the food industry. Tomorrow, more solutions to unlock the future of food.
Juan is the director of technology at Protera. Juan Carlos contributes vast knowledge of molecular genetics of bacteria and protein expression to the team. Prior to co-founding Protera, Juan Carlos developed biosensors to detect genotoxic agents and has been recognized through competitions and grants for his work in the field.
We're advancing the science of protein engineering to address critical challenges in food, agriculture, the environment, and human health.
ElmhurstOur process is simpler and better from start to finish. First, a unique HydroReleaseTM method allows us to use more of the source grain, nut, or seed. This means superior nutrition and flavor with fewer ingredients. We then package our products in shelf-stable, recyclable cartons. Many have a variety of uses, ranging from cooking to coffee; soups to sauces.
This game-changing process was developed by famous food technologist Dr. Cheryl Mitchell. First we use just water to separate the nutritional components of the nut or grain. Keeping these intact maintains their integrity for you to enjoy, both nutritionally and flavorfully, in the finished product.
First, a unique HydroReleaseTM method allows them to use more of the source grain, nut, or seed. This means superior nutrition and flavor with fewer ingredients. This game-changing process was developed by famous food technologist Dr. Cheryl Mitchell.
Next, wethey put the nutrients back together as a thick, creamy, full-flavored emulsion. No added gums or emulsifiers are needed to hold the product together, giving all Elmhurst products a clean label of no more than six - and as few as two - ingredients.
Elmhurst products are versatile, with a variety of uses beyond drinking and cereal. These may include everything from coffee to cooking; smoothies to soups. Our cashew milk, for instance, works to barista standards in coffee, and can also be used in baking and sauces.
HydroRelease is a zero waste process, meaning all parts of the grain, nut, or seed are used. Our cartons are certified by the Forest Stewardship Council and 100% recyclable in most US homes. Plant-based foods generally have a lower carbon footprint than their animal counterparts.
PROCESS
Our process is simpler and better from start to finish. First, a unique HydroReleaseTM method allows us to use more of the source grain, nut, or seed. This means superior nutrition and flavor with fewer ingredients. We then package our products in shelf-stable, recyclable cartons. Many have a variety of uses, ranging from cooking to coffee; soups to sauces.
This game-changing process was developed by famous food technologist Dr. Cheryl Mitchell. First we use just water to separate the nutritional components of the nut or grain. Keeping these intact maintains their integrity for you to enjoy, both nutritionally and flavorfully, in the finished product.
Next, we put the nutrients back together as a thick, creamy, full-flavored emulsion. No added gums or emulsifiers are needed to hold the product together, giving all Elmhurst products a clean label of no more than six - and as few as two - ingredients.
Elmhurst products are versatile, with a variety of uses beyond drinking and cereal. These may include everything from coffee to cooking; smoothies to soups. Our cashew milk, for instance, works to barista standards in coffee, and can also be used in baking and sauces.
HydroRelease is a zero waste process, meaning all parts of the grain, nut, or seed are used. Our cartons are certified by the Forest Stewardship Council and 100% recyclable in most US homes. Plant-based foods generally have a lower carbon footprint than their animal counterparts.
EcomilThe immediate success of this new almond milk defined the EcoMil brand principles, choosing to develop products from organic farmingorganic farming, lactose-free, healthy and nutritious, as an alternative to cow's milk and also covering the specific needs of vegetarian or vegan diets.
Nowadays, EcoMil is the leading brand in EuropeEurope in the organic almond milk category and is exporting its products to over 50 countries worldwide. All our products are certified organic, dairy-free, lactose-free, and without animal ingredients.
The company was born in 1991, motivated by the idea of improving the almond milk recipe, a traditional drink in Spain, which was usually prepared with almond paste mixed with water and heated in a saucepan. The founders of Nutriops developed an innovative drying process to transform the paste into almond powder which can be easily dissolved in hot or cold water to make an instant almond milk, and marketed it in herbalist's and health food shops.
The immediate success of this new almond milk defined the EcoMil brand principles, choosing to develop products from organic farming, lactose-free, healthy and nutritious, as an alternative to cow's milk and also covering the specific needs of vegetarian or vegan diets.
In the mid 90s, Nutriops has become again a pioneer in launching the first organic"ready to drink" almond milk in Tetra Brik with long shelf life.
Nowadays, EcoMil is the leading brand in Europe in the organic almond milk category and is exporting its products to over 50 countries worldwide. All our products are certified organic, dairy-free, lactose-free, and without animal ingredients.
A lifelong dairyman and a renowned visionary in plant-based nutrition. Sound like a match? Not really. Maybe that's exactly why it works.
Henry Schwartz, owner of the last dairy in New York City, had a fortuitous meeting with Dr. Cheryl Mitchell, who had spent decades developing HydroRelease - a unique method for using water to separate and draw the nutrients from nuts, grains, and seeds to produce a naturally smooth, creamy beverage without any added emulsifiers or thickeners.
Inspired by Dr. Cheryl, Henry made the shocking move to close his 90-year-old dairy, start anew, and give its name - Elmhurst - to a new innovative line of plant milks.