PoLoPo, a molecular farming startup that grows proteins in potatoes, has signed a Memorandum of Understanding with the global ingredient-tech company CSM Ingredients to develop egg protein powder for baking applications.
Commercial baking uses ovalbumin, the main protein in egg whites, extensively in many products, from croissants to donuts. However, constant avian flu outbreaks are disrupting egg production and the supply chain, leading to rising egg prices and instability. The collaboration aims to provide an affordable, price-stable, and more sustainable alternative to traditional egg protein.
Christian Sobolta, CSM Ingredients Group Managing Director, shared, “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits both the planet and profits.”
Maya Sapir-Mir, PoLoPo’s CEO, commented, “Commercial baking is clearly a key lane for us, and CSM’s technical and commercial expertise is strategically valuable for reaching that industry.”
Egg proteins in potato tubers
Founded in 2022, PoLoPo has raised $2.3 million from food-tech investors to develop its cultivation platform that turns potato plants, which are highly scalable crops, into “micro-biofactories” of amino acids. The proteins are then extracted and processed into a powder that contains no genetic material, making it non-GMO, despite being derived from genetically engineered plants.
Through the partnership, the companies will optimize PoLoPo’s ovalbumin powder, focusing on the functional properties of commercial baking: foaming, gelation, and water-binding functions.
“This non-exclusive collaboration enhances our strengths and capacity in meaningful ways”
Besides ovalbumin, the Israeli startup is producing patatin, potato’s native protein, which is suitable for F&B products due to its allergen-free nature and multiple functionalities. In an expansion effort, the company has submitted for USDA regulatory approval, expected within six months, allowing U.S. partners to cultivate the egg-protein-producing potato plants.
“This non-exclusive collaboration enhances our strengths and capacity in meaningful ways, from R&D to implementation to opening more doors with packaged food companies that want to work with the product,” Sapir-Mir said.
Bringing innovations to market
PoLoPo has also joined CSM Ingredients’ incubator, Generate, which supports ingredient and food concept startups with R&D expertise, market entry, and access to business networks. Venture and innovation firm Urika Partners facilitates the Generate program.
Headquartered in Luxembourg, CSM Ingredients operates worldwide to provide solutions for the food industry in more than 100 countries. It has nine manufacturing plants, nine product development centers, five innovation centers, one global open innovation hub, and over 1,500 highly experienced professionals. CSM Ingredients and HIFOOD, an Italian company developing plant-based ingredients including a fat alternative to tropical oils, are part of the CSM Ingredients group.
Sobolta adds, “Startups like PoLoPo are visionary innovators that play a pivotal role in developing concepts and pushing boundaries, and CSM is committed to bringing these innovations to the broader food value chain.”
PoLoPo is offering samples of its ovalbumin powder to the trade, indicating readiness to penetrate the market and gather feedback.
