Fava Protein

WOA fava beans

© WOA / vegconomist
Ingredients

WOA Repurposes Proprietary Lupin Technology to Innovate Pea and Faba Protein Isolates

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, …

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Integra Foods, the new ingredients division of Australian Grain Export (AGE), has opened a faba bean protein facility in Dublin, South Australia.

© Integra Foods
Manufacturing & Technology

Integra Foods Breaks New Ground with Faba Bean Protein Facility in South Australia

Integra Foods, the new ingredients division of Australian Grain Export (AGE), has opened a faba bean protein facility in Dublin, South Australia. The facility, part of AGE’s $20 million vertically integrated value-adding precinct in South Australia’s Mid-North region, leverages sustainable and energy-efficient protein separation techniques. The new plant, described as a state-of-the-art facility, is set to produce 15,000 metric tons of “all-natural” and sustainable concentrates annually for innovative faba bean-based products. Mr. Tim Martin, managing director of Integra Foods, shared: “We’re proud to lead in developing Australia’s plant protein industry and launching South Australia’s newest industry.” Dry fractionation tech Unlike wet fractionating methods, the ingredients company uses pioneering dry fractionation, which does not require water, acids, alkalis, solvents, or drying to separate proteins and starches. …

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Fava Beans

Image provided by BENEO

Ingredients

BENEO Launches Rice, Wheat, and Fava Protein Concentrates for Healthy Pet Diets

German ingredients manufacturer BENEO has introduced a new range of high-quality and non-GMO vegetal protein concentrates — a toolbox for manufacturers developing natural, plant-based pet food products for healthy pet diets. Featuring locally sourced, non-GMO rice, wheat gluten, and faba protein, BENEO claims its new range of concentrates provides specific nutritional and technical benefits such as high protein content, high digestibility, and excellent amino acid profiles.  “Pet food manufacturers are increasingly facing lower availability and price volatility, mainly for meat (co)products. As a result, many producers are willing to explore new protein sources and diversify their portfolio,” says Beneo. Rice  BENEO claims that its rice concentrate provides approximately 80% of proteins. It is highly digestible, offering essential amino acids such as methionine, cysteine, phenylalanine, and tyrosine, …

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megaboxJay&Joy

© Jay&Joy
Milk- and Dairy Alternatives

France 2030 Funds New Project to Stimulate Plant-Based Dairy Innovation

The French government has committed €8.3 million as part of its France 2030 actions to support a new project that will stimulate local plant-based dairy innovation. The initiative, called AlinOVeg, “Innovating in plant-based food”, has been launched by six French players: Roquette, Agri Obtentions, Eurial, Greencell, INRAE, and the Université Lumière Lyon 2. The French public investment bank, Bpifrance, will operate the collaborative project funded with a total budget of €11.4 million. The largest collaborative innovation project AlinOVeg aims to stimulate French innovations in plant-based dairy, including cheese and desserts, generate new markets and accelerate the transition to sustainable foods in France.  The project also includes empowering farmers to develop and grow a sustainable local plant-based ingredients sector, focusing on peas and fava beans, key …

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