Protein

Founder Selin Arslan on stage

Selin Arslan © Farmhood
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Selin Arslan: “We Transform Food By-Products Into High-Value Plant-Based Protein Ingredients”

As the global food system faces mounting challenges from climate change, resource scarcity, and food waste, innovative startups like Farmhood are stepping up to lead the way toward a more sustainable future. Founded by Selin Arslan, an industrial engineer turned sustainability advocate, Farmhood is a food-tech startup on a mission to tackle food waste through cutting-edge, sustainable innovation. With a background in supply chain consulting at firms like EY and a current MSc. focus in Sustainable Food and Agricultural Systems, Selin combines technical expertise with a passion for creating lasting impact in the food industry. In this interview, Selin shares Farmhood’s journey from concept to reality, including the development of a pilot production facility and the company’s early success, achieving over €30,000 in revenue. We …

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Burcon sunflower protein

© Burcon

Burcon Unveils High-Purity Sunflower Protein Targeting Weight Management and F&B Applications

Burcon NutraScience Corporation, a Canadian-based company specializing in plant-based protein technologies, has announced the launch of Solatein™, a high-purity sunflower protein isolate. This ingredient is the company’s latest addition to its portfolio of plant-based proteins and is positioned as a sustainable solution for food and beverage manufacturers. According to Burcon, Solatein™ is derived through an upcycling process that transforms by-products from sunflower seed oil production into a non-GMO, hypoallergenic protein ingredient. With a protein purity level exceeding 90%, the product is designed to meet the growing demand for high-quality plant-based protein solutions. The company spotlights Solatein’s neutral flavor, off-white color, and functional properties, which it says make it particularly suited for applications with delicate flavor profiles. The company describes Solatein™ as a versatile ingredient that …

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Arvesta

© Arvesta

Arvesta Launches Benelux’s First Plant-Based Protein Facility, Boosting Local Farming and Innovation

Arvesta, a full-service partner for the agricultural sector, announces the official opening of ‘Nuverta’, its innovative protein facility in Mettet, Belgium. Arvesta states that the facility is unique in Belgium and the Benelux, marking an important milestone in its mission: ‘From Field to Future’. The special feature of this protein plant is its ability to produce high-quality vegetable protein concentrates from local raw materials such as yellow peas. This is intended to create new income models for farmers and ensure the production of healthy, local, plant-based products. Vegetable protein concentrates from local raw materials The new protein plant in Mettet produces high-quality vegetable protein concentrates from local raw materials, in this case yellow peas. The project contributes to the sustainable production of animal and human …

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The EVERY Company macaroons

© The EVERY Company

European Union Approves Patent for EVERY’s Precision-Fermented Egg White Protein

The EVERY Company (EVERY), a biotech firm specializing in fermentation-based protein ingredients, has been awarded a European Union patent for its recombinant ovalbumin product. This development extends EVERY’s intellectual property (IP) portfolio into a significant new market, complementing its existing patents in the United States, Finland, Germany, Denmark, and Great Britain. The European patent, numbered 4017287, protects an ingredient composition containing recombinant ovalbumin for use in food products. Recombinant ovalbumin, a protein that mimics the primary functional protein found in egg whites, plays a critical role in food applications due to its foaming, binding, gelling, and nutritive properties. Arturo Elizondo, EVERY’s co-founder and CEO, stated, “Having our technology and product recognized as novel by the patent offices in both the US and European Union, two …

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PoLoPo

© PoLoPo

PoLoPo Moves to Field Cultivation of Bioengineered Protein Potatoes, Boosting Capacity to Three Tons

Molecular farming startup PoLoPo has transitioned from greenhouse-scale production to large-scale field cultivation of genetically modified potatoes engineered to produce high levels of protein, including ovalbumin, a key component of egg protein. This move increases the company’s production capacity from tens of kilograms to an estimated three tons per harvest. PoLoPo’s protein-producing potato plants are part of the company’s proprietary approach to molecular farming. The plants are engineered through metabolic engineering techniques to produce and store proteins in their tubers. These proteins are then extracted and dried into functional protein powders for use in various applications, including food production. The potatoes, now being grown in fields located in the Eshkol region of southern Israel, are expected to yield three tons of product by spring 2025. …

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© Oobli

Oobli Gains FDA Nod for Sweet Protein Monellin, Expands Portfolio of Zero Glycemic Impact Sweeteners

US sweet protein developer Oobli (formerly Joywell Foods) announces that it has received the FDA’s first “no questions” letter for its monellin sweet protein, produced via precision fermentation. With the letter, the FDA confirmed that Oobli’s monellin is safe to use as a sweetener in food and beverages. The acknowledgment follows a previous FDA approval of brazzein, another sweet-tasting protein. Monellin is originally found in the serendipity berry of the Dioscoreophyllum cumminsii plant, and brazzein is in the fruit of the Oubli plant. Both scarce sweet proteins are said to be significantly sweeter than sugar. Founder and CTO Jason Ryder shared, “Having additional sweet proteins on the Oobli platform will enable companies across the globe to focus on ways to reduce sugar without compromising taste. …

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© nito - stock.adobe.com

Canada Invests in Sustainable Faba Bean Protein Development to Expand Plant-Based Ingredient Options

Canada is expanding its plant-based protein offerings through a new initiative focused on faba beans. The project, backed by Protein Industries Canada (PIC), aims to develop high-protein, sustainable ingredients from faba beans, which will be used in a variety of food products.  The initiative involves a partnership between several organizations: Griffith Foods, BFY Proteins, Botaniline, and Faba Canada. These companies are working together to create neutral-flavored faba protein ingredients for use in consumer-packaged goods (CPGs), such as meat alternatives and breadings. The project focuses on improving the processing of faba beans to create high-protein, allergen-free, and lower-sodium ingredients suitable for the food industry. Faba beans have gained attention as a valuable plant-based protein source due to their high protein content (18-35%) and nutritional benefits. Global …

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National Alternative Protein Innovation Centre

© NAPIC

NAPIC Becomes Latest Alternative Protein Innovation Centre to Open in the UK

The National Alternative Protein Innovation Centre (NAPIC) has been formally launched at the UK’s University of Leeds. It comes after the centre received £15 million in investment from two government funding bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK. NAPIC is hosted by the University of Leeds and co-led with the James Hutton Institute, the University of Sheffield, and Imperial College London. Its aim is to “transform the alternative protein landscape and contribute to a more sustainable future for our planet”. The launch event was attended by 250 delegates spanning academia, industry, investors, funders, and policymakers. It featured a keynote address by Professor Tim Benton of Chatham House, who discussed the critical role of alternative proteins in creating a sustainable …

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Zest Project

© Zest Project

AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass

A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass.  Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …

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AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million.

© Cradle

Cradle Secures $73M to Revolutionize Planetary Health with AI-Driven Protein Engineering

AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million. Based in Amsterdam, the Netherlands, and Zurich, Switzerland, Cradle was founded by ex-Googlers Stef van Grieken (CEO) and Daniel Danciu (CTO) in 2021 to make biology engineering more accessible and efficient with AI. Its team comprises machine learning and biotech research specialists from leading companies such as Zymergen, Novartis, Uber, Meta, DeepMind, and Perfect Day. AI-powered protein engineering platform The funds will help Cradle scale its operations to accelerate the adoption of its core product — an AI-powered protein engineering platform — designed to discover and develop animal-free foods, life-changing therapeutics, and sustainable …

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Burcon canola protein

© Burcon

Puratos and Burcon Team Up to Develop Canola Protein Solutions for Bakery and Patisserie Markets

Puratos, a global provider of ingredients and services for the bakery, patisserie, and chocolate sectors, has entered into a strategic partnership with Burcon NutraScience Corporation, a leader in plant-based protein technology. The collaboration will focus on leveraging Burcon’s Puratein® canola protein to develop new, functional ingredients that cater to the evolving demands of the food industry. Canola protein is emerging as a viable alternative to egg protein, along with other ingredients like brewer’s yeast, aquafaba and potatoes. With its neutral flavor profile, nutritional benefits, and versatility in applications, canola protein is gaining traction across a variety of food sectors. Bram Pareyt, R&D Director at Puratos, stated, “We are committed to innovation, sustainability, and the well-being of consumers. Partnering with Burcon will allow us to explore …

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Imagindairy secures self-affirmed GRAS status for animal-free dairy proteins

© Tal Shahar

Imagindairy Receives Regulatory Approval From Israeli Ministry of Health for Animal-Free Milk Proteins

Imagindairy, a producer of animal-free milk proteins made using precision fermentation, has received regulatory approval from the Israeli Ministry of Health. The approval confirms that Imagindairy’s products are safe for consumer use and allows the company to market them within Israel. Imagindairy’s products are identical to cow’s milk proteins in taste and nutritional value, but are made without the use of animals. They can be used to produce a variety of animal-free dairy products, including milk, yogurt, cheese, and ice cream; these have a much lower environmental impact than conventional dairy products, and are also free of cholesterol, lactose, and hormones. The regulatory approval in Israel comes after Imagindairy’s animal-free whey protein achieved self-affirmed GRAS (generally recognized as safe) status in the US last year. …

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© Örebro University

PAN Sweden Works to Accelerate Protein Transition by Studying Health & Sensory Properties of Plant Protein

PAN Sweden Research Centre, an initiative coordinated by Örebro University, is studying the health impacts and sensory properties of plant-based proteins with the aim of aiding the transition to a more sustainable food system. Currently, the centre is investigating the impact of the processing, structure, and digestion of plant proteins and fibre on gut, metabolic, and mental health. It is also working to improve the sensory properties of plant-based products and develop methods of influencing consumer behaviour. This could include policies and regulations to accelerate the protein transition. PAN Sweden hopes to help meet Agenda 2030, an agreement that was adopted by all United Nations members in 2015 and outlines 17 world Sustainable Development Goals. These include improving health, ending hunger, and taking action on …

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MicroHarvest pilot plant opening

MicroHarvest Lisbon team © MicroHarvest

MicroHarvest Scales Microbial Protein Production to 10 Tons Daily in New Trial

German biotech MicroHarvest, the developer of one of the fastest protein production technologies in the world, announces it has reached a significant scaling milestone in a new large-scale trial. The startup claims it has expanded its production process to 10 tons per day in a single vessel, representing a ten-fold increase over its current capacity. MicroHarvest states that this significant progress validates its ability to deliver sustainable proteins in quantities to meet commercial demands. CEO Katelijne Bekers comments, “While many biotechnology startups struggle to scale their production beyond small pilot volumes in the range of a few kilos, we’ve always successfully run pilots with 50-100 kg of product. In addition, we have found a solution to address the urgent industry need to diversify protein sources …

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Happy Plant Protein team

© Timo Kauppila/Happy Plant Protein

Happy Plant Protein Raises €1.8M for Technology Empowering Local Food Manufacturers to Produce Plant Protein

Happy Plant Protein, a spinout from VTT Technical Research Centre of Finland, has raised €1.8 million in a pre-seed funding round led by Nordic Foodtech VC. The round also saw participation from Butterfly Ventures and Business Finland via a grant. The funding will be used to further develop and license Happy Plant Protein’s patented technology, which allows for the production of high-quality plant proteins with existing extrusion machinery. The technology could empower local food manufacturers and brands to produce their own plant proteins, removing the need for imports. This would make plant proteins available with only minor investments and no regulatory hurdles, accelerating new product development and market entry. The process is also significantly more affordable than conventional methods of manufacturing plant protein isolates, since …

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Bunge faba beans

© Bunge

5 Companies Producing the Protein Isolates Behind the New Fava Bean-Based Alternatives

Today, we look into five companies creating protein isolates from fava beans for plant-based alternatives and other foods. Pulses are increasingly recognized as a cornerstone of plant-based diets and fava beans are said to be highly nutritious, containing 18-35% protein, including lysine, iron, manganese, magnesium, phosphorus, and high levels of folate. This year, scientists from the University of Helsinki discovered the ideal fava bean blend for producing delicious plant-based meat. The plant Vicia faba and its beans are praised for their health benefits and environmental sustainability. The crops naturally fixate nitrogen in the soil, eliminating the need for nitrogen fertilizers, and making them an ideal rotational crop. The plants are also more tolerant of temporary flooding than lentils or peas. The following companies have invested …

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Dr. Kemal Aganovic & Dr. Andreas Juadjur, DIL

Dr. Kemal Aganovic & Dr. Andreas Juadjur © DIL

German Institute for Food Technology (DIL): “The Production of Protein from Grass Offers Farmers in Grassland Regions a Promising Opportunity”

The German Institute for Food Technology e.V. V. (DIL) has been researching for several years how protein from grass can be made available directly to human nutrition. A special subject of research is the grass protein RuBisCO, the most common protein in the world. With this research area, the DIL wants to drive forward the sustainable transformation of the food system. Dr. Andreas Juadjur and Dr. Kemal Aganovic look after the grassland project at DIL. In this interview, they talk to us about the innovative process of how grass produces proteins for human nutrition and what opportunities and challenges arise here for agriculture. Can you tell us a little about the progress of protein production for human nutrition from grass? The cell wall components of …

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Onego Bio_Bioalbumen whisk

© Onego Bio

Finnish Alternative Protein Firms Secure €10M for Collaborative R&D Projects From Business Finland

Business Finland has granted two Finnish projects — FoodID and FinBioFAB — 10 million euros in R&D funding to create alternative proteins and materials through research collaboration. The Finnish projects were accepted into the Global Centers program led by the US National Science Foundation (NSF), operated jointly by six countries aiming for breakthrough solutions to global challenges. This year’s funding call focused on the bioeconomy, with the main themes being biofoundries and biodiversity. Alternative proteins and cacao The FoodID project seeks to innovate sustainable processes by leveraging digital tools to produce alternative proteins and lipids using plants and fermentation. The aim is to create sustainable and healthy raw materials to improve global food systems. Finland’s VTT, the University of Helsinki, and companies Fazer, Valio, MeEat, Enifer, …

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Yeast Protein: The Game-Changing Innovation Revolutionizing the Protein Industry

Angel Yeast, a leading global yeast manufacturer, has introduced a groundbreaking yeast protein solution that promises to revolutionize the alternative protein market. This innovation addresses key challenges in the plant-based protein sector, offering enhanced nutrition, improved flavor, and superior functionality. Nutritional Powerhouse Yeast protein is a kind of microbial protein with over 80% protein content. According to Winston Sun, Product Manager of Angel Yeast Europe, “Yeast protein is a complete protein, containing all nine essential amino acids that the human body cannot produce on its own.” This nutritional profile sets it apart from many plant-based proteins that often lack one or more essential amino acids. Sun highlights that yeast protein’s leucine content is comparable to whey protein, making it an excellent choice for muscle repair …

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Daiya new formulation

© Daiya

Canada’s Plant-Based Food Innovation Grows with Pulse-Centered Collaborations Led by Daiya Foods and Partners

The plant-based food sector in Canada is seeing a surge in innovation as companies collaborate to meet the rising global demand for alternative protein sources. A key initiative in this space involves several Canadian partners, including Daiya Foods, Ingredion, and Lovingly Made Flour Mills. Together, they are working on improving plant-based cheese products, with a focus on enhancing taste, texture, nutritional value, and affordability, using Canadian crops such as pea and fava beans. The project, supported by Protein Industries Canada, seeks to address one of the key challenges in the plant-based industry: making products that closely match the characteristics of traditional dairy. By using pulses grown in Canada, the initiative aims to create plant-based ingredients that elevate the taste and nutritional quality of products while …

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