Dr Iga Rybicka from the Department of Technology and Instrumental Analysis of the University of Economics in Poznań, together with scientists from the University of Life Sciences in Poznań, carried out a study verifying the value of protein fraction of potato juice.

Potato protein is considered one of the most valuable proteins due to the high content of essential exogenous amino acids. Until now, it has not been used in large-scale consumption due to the technological limitations of its acquisition.

The analysis of Poznań scientists showed that the developed method of producing a protein concentrate from potato juice gives a product with the desired nutritional value and biological activity. The conclusions from the study were published in the English-language magazine Nutrients.