Protein

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European Commission Commits to Developing a Protein Diversification Plan

Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him to develop an EU strategy on protein diversification. The letter was supported by a broad coalition of MEPs from across the political spectrum. The MEPs urged the European Commission to develop a comprehensive strategy to support alternative proteins, including targeted support to help farmers and value chain actors scale up protein crop production. They also called for strengthened investments in innovation, positioning the EU as a global leader in sustainable protein development. Now, Strolenberg and Friis have received a response from Hansen, indicating that the Commission commits to developing a comprehensive plan to tackle Europe’s protein challenges. The plan will reportedly take a …

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Australian Plant Proteins facility

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Australian Plant Proteins Acquired by My Co. After Entering Voluntary Administration in 2024

Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …

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Mycoprotein- chicken breast

Mycoprotein- chicken breast © M FOOD GROUP®

M FOOD GROUP® Relies on Next Gen Food Innovation: Mycoprotein

The world is changing – and so are our eating habits.  More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality.  This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …

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Verley founders Hélène Briand and Stéphane Mac Millan

Verley founders Hélène Briand and Stéphane Mac Millan, image supplied

Bon Vivant Rebrands to Verley, Unveils “World’s First” Functional Precision Fermentation Dairy Proteins

French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …

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© Redefine Meat

Report Says Non-Animal Proteins Are Critical to Achieving Israel’s Food Security by 2050

A report by the Samuel Neaman Institute has described non-animal proteins — including legumes, plant-based meat, and cultivated products — as critical to achieving food security for Israel by 2050. The authors outline the challenges posed by population growth and environmental issues, noting that Israel has a low self-sufficiency ratio in food groups such as cereals, legumes, and nuts. This increases the country’s reliance on imports and its vulnerability to global supply chain disruptions. Consequently, boosting domestic production of non-animal proteins could enhance Israel’s resilience to geopolitical and economic uncertainties, while simultaneously reducing the environmental impact of producing and importing animal products. Greenhouse gas emissions, land use, and water consumption could all be significantly decreased. The report suggests aligning the Israeli diet with Mediterranean diet …

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© GoodMills

GoodMills Develops Wheat and Fava Protein for Improved Texture in Meat Alternatives

GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat. The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting …

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Grassa

© Grassa

Grassa Raises €3.6M to Further Develop Grass Protein Production Technology

Grassa, a Dutch company working to extract protein from grass, has raised €3.6 million to further develop its technology. Investors in the round included Perspectieffonds Gelderland (PFG) — a Gelderland province fund managed by Oost NL — along with existing shareholders Fransen Gerrits and Brightlands Venture Partners. The funding will be used to scale up Grassa’s technology, demonstrate its benefits to dairy farmers, and develop edible grass protein for humans. Grassa’s technology creates “unlocked grass”, which contains less unstable protein than normal grass, along with grass juice, from which protein can be extracted. The unlocked grass reduces methane and nitrogen emissions from cows when used as feed, while the grass protein provides a sustainable alternative to soy protein. Grassa has discovered that 50% of the …

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ACI Group

© ACI Group

Ingredient Supplier ACI Group Announces Significant Expansion of Its Plant-Based Protein Range

ACI Group, a global supplier of functional ingredients, has announced that it is expanding its plant-based protein line in response to increasing demand. The company is introducing a new range of pea, soy, and wheat proteins, along with a plant-based protein concentrate blend. The ingredients have been designed to meet goals such as taste, texture, protein claims, shelf life, and overall product appearance; they provide solutions for a range of applications, including meat alternatives, protein bars, and more. The range includes: “Functionality without compromise” Research indicates that the global alternative protein market will be worth over $40 billion by 2030, driven by growing awareness of sustainability issues and increased venture investments in the industry. Pea protein is expected to grow particularly rapidly, with the market …

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Solar Foods

© Solar Foods

Solar Foods Signs MoUs Regarding Commercialization of 6,000 Tonnes of Solein, While Fazer Launches Solein-Powered Products in the US

Solar Foods has signed a Memorandum of Understanding (MoU) with two international customers regarding the commercialization of 6,000 tonnes of its air-based protein, Solein, per year. The MoUs are a joint plan of the companies and outline the principles of the planned collaboration. Solar Foods has already been working with the companies on research and product development. If the collaboration leads to a binding agreement, the 6,000 tonne volume would correspond to approximately half the full production capacity of Solar Foods’ Factory 02, which is now in its pre-engineering phase and is aimed to be fully operational in 2030. The facility has an annual planned capacity of 12,800 tons, almost a hundred times that of the company’s Factory 01. “These agreements serve as compelling proof …

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Shiru partners with GreenLab

Image: Shiru on LinkedIn

Shiru Partners With GreenLab to Scale Novel Food Proteins Made Using Corn-Based Expression System

AI-powered ingredient discovery company Shiru has partnered with plant biotechnology pioneer GreenLab to commercialize novel food proteins made using GreenLab’s proprietary corn expression system. The collaboration will give Shiru access to a high-yield, scalable manufacturing platform that extends beyond microbial and precision fermentation, enabling the production of functional ingredients across bioindustrial applications. The initial focus will be on CPG. As part of the partnership, Shiru’s AI technology will be used to rapidly discover high-performance proteins, while GreenLab’s corn system will help bring sustainable ingredients to market faster. Corn-based protein production can reportedly outperform traditional fermentation, reducing costs and making novel proteins more affordable for food brands. By using plants as natural biofactories, more protein can be produced with less energy, reducing environmental impact and ensuring …

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burcon protein

© Burcon

Burcon-Backed Partnership Acquires Illinois Protein Facility, Prepares for 2025 Production

Burcon NutraScience Corporation, a developer of plant-based protein technologies, announced that its alliance partner, RE ProMan, LLC, has completed the acquisition of a protein production facility in Galesburg, Illinois. The facility will be used to integrate Burcon’s protein processing technologies, with commercial-scale production expected to begin in the first half of 2025. John Vassallo, a director at Burcon, stated that the facility was selected based on its infrastructure and suitability for the company’s protein production needs. “The Galesburg facility was our top choice, offering the infrastructure needed to bring Burcon’s innovative protein products to market,” he said. This marks the first time Burcon has operational control over a commercial production facility. The company develops plant-based protein ingredients derived from sources such as pea, canola, soy, …

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Solar Foods

© Solar Foods

Solar Foods Advances Solein with New Funding and US Introduction of Protein Bites

Finnish food tech company Solar Foods has received an additional €10 million in funding from Business Finland to support the development, regulatory approval, and commercialization of its Solein protein. The grant is part of the company’s Important Projects of Common European Interest (IPCEI) funding, which was approved by the European Commission. The funding increase is part of a €33.6 million tranche first approved in December 2022. Business Finland has adjusted the amount following an updated cost estimate and has extended the project deadline by one year to December 31, 2026. This additional support comes through a supplementary Recovery and Resilience Facility (RRF) funding call aimed at projects related to low-carbon hydrogen production, storage, and carbon capture utilization. Investment in production facilities Solar Foods’ overall IPCEI …

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Vivici protein powder

© Vivici

Vivici Launches Animal-Free Dairy Protein in the US Active Nutrition Market

Ingredients startup Vivici has introduced Vivitein™ BLG, a precision-fermented dairy protein, to the US market. The beta-lactoglobulin (BLG) protein, produced without the use of animals, is positioned for use in the active nutrition sector, which was valued at $28.4 billion globally in 2023. Vivici, founded in 2023 and backed by dsm-firmenich and Fonterra, specializes in precision fermentation technology. The company’s flagship ingredient, Vivitein™ BLG, is self-affirmed as Generally Recognized as Safe (GRAS) in the US and is available for B2B customers developing products such as protein beverages, powders, and bars. According to Vivici, the ingredient offers functional benefits, including improved solubility in water-based drinks, rapid absorption in protein powders, and a texture comparable to traditional dairy-based protein bars. Vivici CEO Stephan van Sint Fiet stated …

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Felix Ockert © Siemens

Guest Post: The Need for Efficient and Sustainable Production Methods in Plant-Based Food Manufacturing

Felix Ockert is the New Food Account Manager at Siemens, responsible for the German market. With 10 years of experience in food production machinery and as a trained food technologist and brewer, he brings extensive industry expertise. In his role at Siemens, Felix advises and supports customers from the food industry in optimizing their production facilities and processes using state-of-the-art automation and digitalization solutions. His deep understanding of industry requirements and his many years of experience help him develop customized solutions that significantly improve productivity, quality and sustainability in food production. In this guest contribution, he discusses the significance of a digital process twin in food processes with the aim of improving efficiency and product quality. The Need for Efficient and Sustainable Production Methods in …

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vegan nuggets ingredion

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Guest Post: The Dawn of the Plant Protein Age and What Happens Next

In the future, 2024 could be seen as the year when plant proteins became a staple. With a new breed of plant-based, protein-rich foods reaching a wider range of consumers, there is more plant protein being produced than ever before. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, discusses this trend over the last 12 months and looks forward to 2025, and what the key trends are likely to be. The year of the plant The global market for plant-based protein is estimated to be worth US$ 14.3bn in 2024 and is projected to grow at a CAGR of 7.5% to reach US$ 20.5bn in 2029. The key drivers for this growth can be seen in society, and within the food industry itself. In …

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Wide Open Agriculture lupin protein

© Wide Open Agriculture

Wide Open Agriculture’s Lupin Protein Isolate Gains Chinese Market Approval

Australian regenerative food and agriculture company Wide Open Agriculture (WOA) has announced that its lupin protein isolate has received General Administration approval to export to the Chinese market. The application was reportedly supported by a local distributor who believes there is significant potential for lupin protein in the country. The protein isolate has several proven commercial applications, including protein powders, plant-based milks, yogurts, and ice creams. WOA initially plans to sell into the Chinese protein powder and dairy alternative sectors, and will also market a tofu alternative made with lupins instead of soy. While soy protein currently dominates the Chinese market, some consumers are concerned about GMO soybeans, and this is increasing the demand for other sustainable protein sources. WOA’s lupin protein is non-GMO and …

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Axiom Foods rice protein

© Axiom Foods

Axiom Foods Launches Heavy Metal-Free Rice Protein for Food and Beverage Applications

Axiom Foods has announced the launch of Oryzatein 2.0, a rice protein that, according to independent testing, contains no detectable levels of heavy metals. The product, which comes in both isolate and organic versions, is intended for use in food and beverage formulations. The release follows a report by the Clean Label Project that raised concerns over heavy metal contamination in plant-based protein powders, stating that some products contained higher levels of lead and cadmium compared to whey-based alternatives. In response, Axiom Foods claims that Oryzatein 2.0 has been engineered to remove naturally occurring heavy metals to levels so low that they are undetectable by laboratory instruments. Food scientist Rick Ray explained, “No one adds heavy metals into food products, but all plants contain naturally …

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Nepra Foods hemp

© Nepra Foods

Nepra Foods Introduces High-Performance Hemp Protein for Egg-Free Baking

Nepra Foods has partnered with an unnamed industry expert to develop a proprietary hemp protein for food manufacturing. The protein, now in early production in the United States, is designed to improve taste, texture, and functionality compared to existing hemp proteins, with baked goods as the first target market. Nepra Foods and its partner will share ownership of the technology behind the protein, which is expected to be patented. The terms of the agreement remain undisclosed, and the company has not specified who the industry expert is. Chadwick White, chief visionary officer at Nepra Foods, stated, “Hemp protein is a game-changer, and we’re pushing the boundaries to make it the gold standard in food innovation. This partnership allows us to harness hemp’s unique benefits—complete protein, …

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Oobli

© Oobli

Ingredion Joins Forces with Oobli to Expand Access to Next-Gen Sweet Protein Solutions

Oobli, a biotechnology company specializing in sweet proteins, has announced a partnership with global ingredient solutions provider Ingredion. The collaboration aims to expand industry access to alternative sweetener systems by integrating Oobli’s sweet proteins with Ingredion’s portfolio, including stevia. Sweet proteins, derived from natural sources and produced through precision fermentation, offer a low-calorie alternative to traditional sweeteners. These proteins can be used in a variety of food and beverage applications, including sodas, baked goods, yogurts, and confectionery, either as standalone ingredients or in combination with other sweeteners. Ingredion, which has been actively expanding its sugar reduction solutions, views sweet proteins as a complementary addition to its existing product lines. Nate Yates, VP and GM of sugar reduction and fiber fortification at Ingredion, said, “We’ve long …

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Rice pea protein powder

© baibaz - stock.adobe.com

New Facility in Northern Spain Will Produce Plant-Based Protein From Beer Byproducts

Spanish companies Hijos de Rivera and Inproteins have announced a joint investment of €7.5 million with public venture capital management firm Xesgalicia to open a manufacturing facility for plant-based proteins in northern Spain. Located in Teixeiro-Curtis, A Coruña, the plant will employ around 40 people and is expected to begin operations in late 2026. The investors claim it will be the first plant-based protein facility in Galicia. The factory will produce proteins from a range of sources, including bagasse (fibrous residue) derived from Hijos de Rivera’s beer production. This circular method will help to reduce food waste. “This project represents a unique opportunity to explore the future with the help of the best partners in biotechnology and food innovation,” says José Cabanas, CMO and head …

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