Brassica protein extraction facility

Simon Naylor. © Naylor Farms

Manufacturing & Technology

Naylor Farms Begins Constructing “World’s First” Brassica Protein Facility

The UK’s Naylor Farms has begun constructing a facility that it claims is the first in the world dedicated to extracting brassica protein. The €38 million eco-factory will be located seven miles from Naylor Farms in Lincolnshire. It will extract three ingredients from cabbages — protein, fibre, and an umami syrup that can be used in sports nutrition drinks or as a lower-salt substitute for soy sauce. According to Naylor Farms, cabbage protein is nutritionally superior to other plant proteins, while also being more sustainable. 150-200 tonnes of cabbages can be grown on a hectare of farmland, compared to just four tonnes for soy and peas. The crop is also highly resilient and can be grown on numerous types of soil worldwide. While Naylor’s initial …



© Wholly Veggie

Food & Beverage

The 8 Most Exciting Brands Saving Food Waste by Upcycling Ingredients

Here at vegconomist we applaud and support innovation in plant-based but especially those who are working on upcycling ingredients and helping to solve the horrific global issue of food waste whereby around a third of the food produced around the world is discarded. The issue is beyond imperative but it is not beyond solution, so we here celebrate some of the brands innovating for our planet, upcycling ingredients from spent grain, to cashew fruit, to cauliflower and carrots. Spent barley from the beer industry – Take Two Portland-based Take Two transforms barley grains leftover from beer brewing into nutritious, fiber-rich barley milk. A subsidiary of EverGrain, owned by beer giant Anheuser-Busch InBev, Take Two reuses over 500,000 pounds of discarded grain each year. Co-Founder & …



© New Africa -

Agriculture / Agribusiness

Naylor Farms Pioneers Upcycled Cabbage as Super Sustainable Protein

One of the largest coleslaw cabbage growers in Europe, Naylor Farms, has revealed plans to build what it claims will be the world’s first agricultural processing facility to transform cabbages into innovative new functional plant-based protein ingredients, creating 150 jobs in Lincolnshire, UK. Upcycling cabbage crop, trimmings, and leaf from coleslaw production, the company’s Naylor Nutrition arm has developed a unique, patent-pending, cold extraction process that produces protein-plus functional ingredients from cabbages.  The new eco-friendly factory will be built on Naylor Farms land and will create around 150 skilled positions within the food supply chain. As part of the investment, Lincoln University will be involved with the development of an in-house learning and research centre at the facility. Cabbage as a sustainable solution Many plant-based …