Australias Wide Open Agriculture Limited has announced the successful development of enhanced protein isolates from pea and faba (fava) beans using its proprietary technology.
WOA’s technology, initially utilized for producing Buntine Protein from lupin, has now been successfully adapted for pea and faba proteins, showcasing the versatility of WOA’s extraction process and its potential applicability to a broader range of alternative proteins.
The new protein isolates were developed in WOA’s R&D laboratory and produced at its pilot plant in Perth, Australia. Compared to standard isolates, the company claims these functional protein isolates show improved gel strength, solubility, and reduced viscosity.
Superior products for evolving needs
Enhanced gel strength contributes to better product texture, stability, and shelf life. Improved solubility aids in ingredient dispersion and incorporation, enhancing texture and nutrient availability. Reduced viscosity improves the ease of mixing and processing, leading to smoother textures and better ingredient integration.
Matthew Skinner, the interim CEO of WOA, stated, “We are thrilled to introduce our new pea and faba proteins. Our proprietary eco-friendly, non-chemical process has enabled us to develop superior products that meet the evolving needs of food manufacturers globally.”
WOA isn’t the only company shifting focus to the properties and capabilities of pea and faba bean protein. In Canada, a new consortium, including Protein Industries Canada and TMRW Foods, has just committed $7.7 million to a project to optimize ingredient processing and development of meat alternatives using pea and faba protein. Additionally, Bunge has just expanded its protein concentrate portfolio to include pea and faba protein concentrates and scientists from the University of Helsinki have discovered a promising protein blend for plant-based meat: whole faba bean with pea protein isolate.
Commercial implications
The new protein isolates will be showcased at the upcoming Institute of Food Technologists (IFT) Expo in Chicago, offering industry professionals the opportunity to sample the products and consider their applications in food manufacturing.
This development not only expands WOA’s product portfolio but also opens additional commercial opportunities for their production facility in Germany. The company notes that it can now offer enhanced pea and faba proteins directly to the food industry and provide contract manufacturing services for European producers of these proteins.
WOA’s background
WOA has previously concentrated on lupin protein, derived from lupin beans, a legume related to soybeans and peanuts. The company developed Modified Lupin Concentrate (MLP) in 2021 to replace soy in various plant-based products. WOA incorporated MLP into its oat milk product, OatUP, launched in Australia. Following this, WOA raised $20 million to expand its lupin protein pilot facility and construct a factory for enriched oat milk production, set to launch in Q3 of 2025.
In 2022, WOA signed a supply agreement with Monde Nissin Australia for plant-based Buntine Protein, a lupin-based concentrate, and soon after signed a distribution agreement with Ingå Group as the company’s exclusive European distributor. Recently, WOA developed and commercialized lupin fiber, transforming a previous waste by-product into a revenue-generating product with a smooth texture, high solubility, and neutral taste.
Speaking on the adapted technology, Skinner furthered, “This innovation not only enhances our protein portfolio but also opens up exciting commercial opportunities. We look forward to showcasing these advancements at the IFT event in Chicago.”
