Pea Protein

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

©[email protected]
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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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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Clean-Label Vegan Burger

©Great American Plant Co.

Company News

The Great American Plant Co: A Private Label Helping Retailers and Restaurants to Offer Lower Cost Plant-Based Products

As higher prices for plant-based proteins continue to challenge sales, one company is launching to help retailers and restaurants offer more affordable plant-based meats under their own brands. The Great American Plant Co. (GAPC) is a private-label manufacturer offering a line of plant-based foods, including burgers, meatballs and sausages, to retailers and food service operators.  What sets GAPC apart, the company states, is its focus on clean-label ingredients and lower prices; compared to major competitors, GAPC’s products wholesale for 10-20% less than other leading brands. In addition, GAPC’s proteins are wholly sourced and manufactured in North America, creating what it calls a ‘significantly smaller’ environmental footprint than its competitors.  “Great products that delight consumers” Founded in Dallas in 2020, GAPC offers a line of pea …

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President, North America

©Equinom
Company News

Equinom Appoints New President of North America and CSO As It Prepares to Launch First Products

Israeli ingredients company Equinom announces the appointment of Ephi Eyal as its new North America President and Adi Costa as Chief Science Officer. Eyal and Costa join the company as it prepares to accelerate the commercialization of its minimally-processed plant proteins and continues to develop its Manna™ technology platform. According to the company, Eyal brings significant leadership experience in the food and nutrition industries, where he helped drive growth and innovation for specialty ingredients companies like J.M. Huber, CP Kelco, and Innovative Food Processors. At Equinom, Eyal will oversee the North American commercial and farming operations as the company scales up its seed, grain and ingredients through different strategic partnerships. “Equinom is on a quest to become the food industry’s end-to-end ingredient innovation partner starting …

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Daiz Miracle Meat logo

© Daiz
Ingredients

Japan’s Daiz to Expand its “Miracle Meat” Internationally Through Roquette Deal

Plant protein leader Roquette announces an investment and business partnership with the Japanese plant-based meat ingredients company Daiz, referred to as the Impossible Foods of Japan. Through the business alliance, the companies will produce the pea-based Miracle Meat  — a texturized vegetable protein originally developed using soy — as part of Roquette’s pea protein portfolio development and Daiz’s market expansion goals. Pierre Courduroux, CEO of Roquette, said: “Our objective is to be the best partner for our customers as they develop delicious products that will encourage more consumers to enjoy plant-based food more often. This investment in Daiz reflects our commitment to developing plant-based ingredients to meet those expectations.” The Impossible Foods of Japan Daiz’s proprietary technology, Ochiai Germination Method, uses plant seed germination and extrusion process …

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Vegan Pork Sandwich

©Final Foods
Products & Launches

Final Foods Debuts ‘Gourmet’ Line of Whole-Cut Plant-Based Meats for Food Industry

Natural foods startup Final Foods announces the launch of its first line of plant-based, protein-rich meat alternatives. Made primarily for the food service industry, Final Foods says its clean-label products are created to offer chefs a wider range of formats with premium texture. Available online, the products are initially shipping to California and Nevada.  Unlike many protein alternatives that are usually sold in ground or crumbled form, Final Foods’ plant-based offerings come in slices and large cuts, which the company says makes them ideal for grilling, as well as stewing, sautéing and stir-frying.  Made from pea protein, the brand states its vegan meats are created from a simple extrusion process, which provides a more realistic and natural texture with no fillers.  Final Foods’ current offerings …

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a grilled plant-based salmon fillet on a plate served with lemon wedges made by the dutch company plnt

© PLNT
Products & Launches

PLNT Introduces 100% Plant-Based Salmon, Launches Two New Chicken Products

Dutch plant-based meat and fish producer PLNT announces the launch of three products — Salmon Fillets, Chicken Nuggets, and Chicken Tenders. The company says the new plant-based salmon and chicken developments are part of its ongoing effort to respond to the most critical trends in food: a healthier life and a healthier planet. PLNT’s plant-based salmon is made with pea proteins and is allergen-free, while the new chicken items contain 39 % wheat protein. The brand claims its meats are nutritious — high in proteins and containing vitamins and minerals — and better for the environment. “We source our ingredients as close to home as possible, with wheat from Denmark and the Netherlands and soy from Austria, which are just two examples,” Marleen Kolijn, senior brand …

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