{"version":"1.0","provider_name":"Institute for Food Nutrition &amp; Health","provider_url":"https:\/\/research.reading.ac.uk\/ifnh","author_name":"Elena Carp","author_url":"https:\/\/research.reading.ac.uk\/ifnh\/author\/e-carpreading-ac-uk\/","title":"Alternative Proteins as Food Ingredients - Institute for Food Nutrition &amp; Health","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"wkkFDQOf8A\"><a href=\"https:\/\/research.reading.ac.uk\/ifnh\/cases\/alternative-proteins-as-food-ingredients\/\">Alternative Proteins as Food Ingredients<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/research.reading.ac.uk\/ifnh\/cases\/alternative-proteins-as-food-ingredients\/embed\/#?secret=wkkFDQOf8A\" width=\"600\" height=\"338\" title=\"&#8220;Alternative Proteins as Food Ingredients&#8221; &#8212; Institute for Food Nutrition &amp; Health\" data-secret=\"wkkFDQOf8A\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/research.reading.ac.uk\/ifnh\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/research.reading.ac.uk\/ifnh\/wp-content\/uploads\/sites\/19\/Unorganized\/AdobeStock_59639346.jpeg","thumbnail_width":735,"thumbnail_height":489,"description":"This SPOC explored new protein sources, and how they can be used in new products. Learners gained understanding of the chemical, biological and nutritional fundamentals of proteins, how they can...Read More >"}