Pea Protein

burcon protein

© Burcon
Company News

Burcon-Backed Partnership Acquires Illinois Protein Facility, Prepares for 2025 Production

Burcon NutraScience Corporation, a developer of plant-based protein technologies, announced that its alliance partner, RE ProMan, LLC, has completed the acquisition of a protein production facility in Galesburg, Illinois. The facility will be used to integrate Burcon’s protein processing technologies, with commercial-scale production expected to begin in the first half of 2025. John Vassallo, a director at Burcon, stated that the facility was selected based on its infrastructure and suitability for the company’s protein production needs. “The Galesburg facility was our top choice, offering the infrastructure needed to bring Burcon’s innovative protein products to market,” he said. This marks the first time Burcon has operational control over a commercial production facility. The company develops plant-based protein ingredients derived from sources such as pea, canola, soy, …

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Kevin Lemeilleur cargill

© Kevin Lemeilleur
Interviews

Cargill: “The World Needs More Protein That Is Grown Sustainably To Keep Pace With Global Population Growth”

Cargill, a global leader in food and agriculture, offers a broad portfolio of plant-based proteins, fibers, texturizers, oils, and fats, while also investing in companies developing sustainable food solutions. As part of these efforts, the company collaborates with startups like ENOUGH to address the growing demand for scalable and sustainable protein options. We spoke with Kevin Lemeilleur, global managing director of meat & dairy alternatives at Cargill, about the company’s partnership with ENOUGH, its innovations in plant-based dairy, emerging market trends, and its plans for 2025 and beyond. At FiE, Cargill showcased prototypes made with mycoprotein developed in partnership with ENOUGH. Could you elaborate on this collaboration and the advantages of using this mycoprotein? As global food production and agriculture evolve, we need innovative solutions …

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University of Alberta researchers have developed pea inks with better shape-holding features using plasma, making them suitable for 3D-printed foods.

© Pauline Chan
Science

Canadian Researchers Pioneer Cold Plasma Treatment to Use Pea Proteins in 3D Printed Foods

University of Alberta researchers have developed pea inks with better shape-holding features using plasma — the fourth state of matter — making them suitable for 3D-printed food applications. 3D extrusion printing allows the creation of plant-based foods with customizable shapes, flavours, textures and nutritional profiles. But, pea protein, a hypoallergenic, low-cost source available from Canadian prairie legume crops, is generally unsuitable for 3D printing due to its poor structural properties. Improved 3D printability of pea protein could expand its use in price convenient plant-based meat and cheese — alternatives much needed to transition to more sustainable diets. The cold plasma method To address the shape challenge in 3D printing, the researchers experimented by mixing pea protein isolates with water activated with cold plasma in a method …

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© catchfree
Market & Trends

Consumer Demand for Plant-Based Foods is Surging After a “Lackluster” Year, Amid Protein Supply Challenges

Mintec by Expana, a global price reporting agency and market intelligence company, has released its Plant-Based Protein “Monthly Market Insight,” revealing that consumer demand for plant-based foods is beginning to increase after a previously “lackluster year.” According to the report, there is an 18-37% year-over-year growth in plant-based purchases and a shift from animal products “across all categories” by new buyers. Meanwhile, the Plant-Based Food Association noted increased spending on plant-based milk, frozen meat, and frozen meals, indicating growing customer loyalty, Mintec notes. And according to GFI’s latest analysis, plant-based food sales in Germany, France, Italy, the Netherlands, Spain, and the UK reached €5.4 billion in 2023, up 5.5% from 2022, while volume sales were up 3.5%. Higher prices for pea and soy proteins Mintec …

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Ingredients

Ingredion and Lantmännen Join Forces to Develop a Portfolio of High-Quality Pea Protein Isolates

Two ingredient companies, Chicago’s Ingredion Incorporated (NYSE: INGR) and Sweden’s Lantmännen, announce a long-term partnership to develop a portfolio of plant-based protein isolates derived from locally sourced yellow peas. The collaboration will focus on expanding the companies’ capabilities from sales to product innovation and process improvements. The goal is to cater to consumer demand for more appealing and healthier products with high-quality, plant-based proteins and to supply the growing alternative protein market, starting with Europe. According to GFI’s latest analysis, plant-based food sales in Germany, France, Italy, the Netherlands, Spain, and the UK reached €5.4 billion in 2023, up 5.5% from 2022, while volume sales were up 3.5%. “By joining forces with Lantmännen, we are expanding our footprint in the European market. This marks a significant …

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Axiom Foods expands pea protein production

© Axiom Foods
Ingredients

Axiom Foods Expands Production of “Better-Tasting” Pea Protein to Address Supply Gaps and High Prices in the US

California’s Axiom Foods, one of the biggest plant-based ingredient companies in the US,  has expanded the production of its better-tasting and versatile pea protein —Vegotein N — to offer a cost-effective solution for plant-based and allergy-free foods. The pea protein is now produced at Axiom Foods’ facilities in North America using local ingredients and the company’s patented process. By January 2025, over 2,000 metric tons will be processed annually, and capacity will be doubled within 12 months, the company said. A supply chain shift Axiom Foods says the new development signifies a supply chain shift, breaking China’s dominance, which supplied 96% of pea protein. In 2023, steep tariffs (270% anti-dumping and 340% countervailing duties) were imposed on Chinese pea protein imports, significantly disrupting the US market. …

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Employees breaking the ground of the new faba and pea facility

© Lantmännen
Investments & Acquisitions

Swedish Cooperative Lantmännen Invests SEK 1.2 Billion in New Pea & Faba Protein Facility

Swedish cooperative Lantmännen announces a SEK 1.2 billion (€105M) investment in a new plant-based protein facility in Lidköping, Sweden. Expected to be operational by the first half of 2027, the new plant will produce 7,000 tonnes of pea and faba protein isolates annually for plant-based foods, from meat and dairy alternatives to sports drinks, gluten-free pasta and bakery products. The plant will create approximately 30 new jobs directly, plus hundreds of additional opportunities during the plant’s construction phase. Magnus Kagevik, Group President and CEO of Lantmännen, shares, “We need to produce more food to supply the world’s growing population, and there is a global and long-term increasing demand for plant-based proteins as a food ingredient. The investment (…) will strengthen the entire value chain from …

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Equinom

© Equinom
Protein

Equinom’s AI-Driven Manna Technology Now Commercially Available for High-Protein Pea Production

Israeli agri-food-tech company Equinom has announced the commercial availability of its Manna™ technology, an AI-powered solution designed to optimize the processing of high-protein yellow peas. The company, known for its focus on developing non-GMO, plant-based ingredients, has been working on Manna™ for the past eight years, and it is now ready to be utilized by the broader food production industry. Equinom specializes in breeding yellow peas with enhanced protein content through advanced techniques incorporating artificial intelligence and genomic optimization. Its work has yielded yellow pea varieties with protein concentrations as high as 75%, a significant improvement over the typical 21-25% protein content found in conventional peas. This high-protein pea requires minimal processing, which reduces the environmental impact of pea protein production—a crucial advantage for the …

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Ingredion

© Ingredion
Protein

New Ingredion Pea Protein Enhances Texture and Taste in Cold-Pressed Bars

Ingredion Incorporated, a leading provider of specialty ingredient solutions, has launched VITESSENCE® Pea 100 HD, a pea protein designed to enhance the texture and taste of cold-pressed bars in the US and Canadian markets. This new product allows these bars to maintain softness throughout their shelf life, offering preferred sensory attributes and nutritional benefits. Ingredion showcased VITESSENCE® Pea 100 HD at the IFT FIRST Annual Event and Expo 2024 in Chicago this week, featuring it in a plant-based Chocolate Tahini Jelly protein bar. Daniel Kennedy, Director of Sales for Healthful Solutions and Protein Fortification, and Yeni Pena, Senior Business Manager for Texture Solutions, led a discussion at the expo on innovations in texture and creating sensory experiences that enhance taste and build consumer preference. Addressing …

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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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Fava or broad beans

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Investments & Finance

Canada: New $7.7M Consortium to Develop Pea and Fava Protein Meat Alternatives

Protein Industries Canada has announced a new project to advance the development of pea and fava protein ingredients and food products. The consortium, including Lovingly Made Flour Mills, TMRW Foods, and Dutton Farms, will focus on optimizing ingredient processing and developing new meat alternative products. A total of $7.7 million has been committed to the project, with Protein Industries Canada investing $3.3 million. The project aims to add value to Canadian pea and fava crops, creating a value-chain feedback loop that benefits ingredient processors, food manufacturers, and consumers. This effort is expected to improve the affordability, nutrition, and consistency of end products, strengthening the domestic ingredient manufacturing industry and capturing new economic opportunities for Canada. Resilient supply chains “Canada is proud to support Protein Industries …

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Green peas in close up

© fydorov-stock.adobe.com
Market & Trends

Pea Protein Market Projected to Grow at CAGR of 19.9%, Reaching $7Bn Valuation by 2031

The global pea protein market is set for significant growth and will be worth $7 billion by 2031, according to a report by Astute Analytica. A shift towards sustainable plant-based proteins and healthier lifestyles will drive the market to grow with an estimated CAGR of 19.9%. Unlike many other proteins, pea protein is allergen-free, widely available, and has a high nutritional value. It is also low in calories and high in fiber, helping to address cardiovascular issues and obesity. Over the forecast period, pea protein will be widely used in applications such as meat alternatives, protein bars, and shakes. The increasing trend for clean-label products will encourage manufacturers to incorporate more pea protein into their formulations. Competition from other protein sources such as wheat, soy, …

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© Roquette
Algae, Microalgae & Seaweed

Roquette Introduces 4 New Pea Protein Ingredients for Improved Taste and Texture in Plant-Based Foods

Leading ingredient manufacturer Roquette announces the launch of four multifunctional pea proteins designed to improve taste and texture in plant-based and protein-rich foods. The French company, which currently operates in more than 100 countries through more than 30 manufacturing sites, broadens its portfolio with four specialized pea protein ingredients: NUTRALYS® Pea F853M (isolate), NUTRALYS® H85 (hydrolysate), and two textured variants, NUTRALYS® T Pea 700FL and NUTRALYS® T Pea 700M. These innovations are tailored to overcome common issues in incorporating plant proteins into food and beverage products, offering enhanced texture and protein density for items like nutritional bars, protein drinks, and plant-based meat and dairy alternatives. The NUTRALYS® Pea F853M isolate is described as offering exceptional gel strength, facilitating the creation of meat alternatives and plant-based …

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Louis Dreyfus Company pea protein plant

© Louis Dreyfus Company
Agriculture / Agribusiness

New Pea Production Facility in Canada Set to Boost North American Pea Protein Supply

The Louis Dreyfus Company (LDC), a multinational agriculture and food processing company, has announced plans to establish a pea protein isolate production plant within its industrial complex in Saskatchewan, Canada complex. The new facility aims to enhance the company’s Plant Proteins business line, catering to the rising demand for sustainable, plant-based protein alternatives. Michael Gelchie, CEO of LDC, noted that the production plant is a pivotal element of the company’s North American growth strategy, which includes other industrial centers in Claypool, Indiana, and Upper Sandusky, Ohio, in the US. Gelchie commented, “Like other key development projects for LDC in North America, the investment announced today is an important step in the Group’s global growth strategy, as part of our plans to diversify revenue through value-added …

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Danone Canada Silk Greek-style yogurt

© Danone Canada
Milk- and Dairy Alternatives

Danone Canada Launches Silk Greek-Style Yogurt with Locally Sourced Pea Protein

Danone Canada’s Silk brand announces its latest product launch: Greek-style, plant-based yogurt made with Canadian pea protein. Available in Vanilla and Key Lime flavors, the new products contain 12 grams of protein per 175g serving. The latest expansion of the Silk product line is designed to meet the growing consumer demand for plant-based options that are rich in protein, leveraging the comprehensive amino acid profile offered by pea protein. Additionally, the company’s strategic choice to source all pea protein exclusively from Canada is a positive development amidst the current challenges faced by North American pea protein producers. Pea protein has become a popular ingredient in the plant-based protein sector due to its hypoallergenic properties when compared to soy and wheat proteins, along with its complete …

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Pea protein by PURIS

©PURIS
Protein

USA: PURIS Petitions Against Cheap Pea Protein Imports from China Threatening Domestic Market

Pea protein is a nutritious plant-based protein source that provides all nine essential amino acids, making it a versatile foundation for meat alternatives, dairy substitutes, and protein powders. However, the US market for pea protein is facing a significant challenge, threatening the livelihoods of local producers and the integrity of the domestic supply chain, explains Tyler Lorenzen, CEO of Puris. Earlier this year, PURIS, a leading manufacturer of non-GMO, plant-based ingredients derived from soy, pulses, lentils, and corn, filed petitions with the US Department of Commerce (DOC) and the US International Trade Commission (ITC) on behalf of the US domestic industry to highlight a concerning issue. The company claims Chinese companies are dumping high protein content (HPC) pea protein into the US market at less …

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Green peas in close up

© fydorov-stock.adobe.com
Protein

New Rice & Pea Proteins with Complete Amino Acid Profile Arrive in US and Canada, in “Major Step Forward” for Alt Dairy

Xyprotein (Anhui Shunxin Shengyuan Biological Food Co.) and ZXCHEM USA have collaborated to launch rice and pea protein powders designed for use in the plant-based food and beverage sector. Anhui Shunxin, a rice protein manufacturer based in Eastern China, and ZXCHEM USA, a food and beverage protein distributor located in Somerset, New Jersey, have now introduced these products to the US and Canadian markets. Complete protein The first product, HydroRice™ PA80, consists of 100% rice protein, and the second, HydroPR™ 80, is a blend of 40% rice and 60% pea protein. Both rice and pea protein contain all nine essential amino acids crucial for human health, but on their own, each is slightly deficient in one amino acid. Rice protein falls short on lysine, while …

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ProVeg NFH pea crops

Image: ProVeg International

Protein

Alleviate Consumer Misconceptions Around Pea Protein to Drive Sales

If you’d have asked someone what they thought about eating pea protein 10 or 15 years ago, unless they were in the food business themselves, they’d likely have met your question with a baffled face. “Peas are just a vegetable to enjoy on the side of your meal, right?” Wrong. Most consumers now know that the small but mighty legume is packed with protein and other nutrients. Because of this, pea protein is skyrocketing to the top of the plant-based protein ingredients sector.  Although pea-protein ingredients are experiencing huge success, consumer uncertainty about this innovative food persists. In its latest New Food Hub article, ProVeg International investigates common consumer misconceptions about pea protein and shares insights on how you can boost your pea-protein product sales …

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Milk alternative made from yellow peas

© vly
Ingredients

vly and KWS Collaborate to Develop Plant-Based Products Made from Yellow Peas

German alt milk brand vly and seed specialist KWS have announced a multiyear partnership to develop plant-based foods made from pea protein. Vly already offers a range of pea-based milk alternatives, while KWS has been breeding yellow peas since the 1980s. The company now leads the market in France, which is described as the largest and most important European pea market. Previously, KWS has focused on selecting for traits such as yield, resource efficiency, and standing power. However, as part of the new partnership, the company will work to adapt the characteristics of yellow peas for use in plant-based foods. “As a seed producer, we can contribute to food development right from the start — for example, in terms of improving taste, processing quality, and …

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Japanese dairy giant Megmilk forms JV with Agrocorp to build pea protein facility in Malaysia

Image credit: Agrocorp International
Ingredients

Japanese Dairy Giant Megmilk and Agrocorp Partner to Open Pea Protein Plant in Malaysia

Japan’s dairy giant Megmilk Snow Brand has partnered with Agrocorp International, a Singapore-based global agrifood supplier, to produce and distribute plant-based ingredients to accelerate the shift toward sustainable food production in Asia.  The two APAC companies established a joint venture (JV) to open a factory in Malaysia to produce pea protein and starch isolates for the region’s plant-based F&B manufacturing sector. Agrocorp will contribute 51% and Megmilk 49% in the total $21 million investment in the JV.  “We are excited to partner with Megmilk Snow Brand, one of the largest dairy companies in Japan, to further our capabilities downstream in the plant protein extraction business,” commented Vishal Vijay, director of strategic investments at Agrocorp International. Growing demand in Asia The partnership will leverage the strengths of both …

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