3. Other industries concerned

3.1 Plant proteins

UF and RO (for effluent treatment) are the membrane techniques most widely used in plant protein extraction and fractionation processes [1] . Among products enriched with plant proteins, a distinction is made between those intended for the consumer (tonyu or soy milk, tofu corresponding to the curd obtained after coagulation of soy juice proteins), and those used, in their dry state, by food manufacturers as intermediate food products: concentrates (70% protein) and isolates (90% protein). The main applications for protein ingredients derived from plant matter, mainly soy, are in bakery – pastry, sauces and soups, as well as in meat products.