Potato Protein

Shiru

© Shiru
Ingredients

Shiru Launches AI-Driven Plant-Based Ingredients for the Future of Clean Label Foods

Shiru, an AI-driven ingredient discovery company, has commenced the commercial production of two new plant-based ingredients, uPro™ and OleoPro™, following successful development and customer feedback. These ingredients, both designed to address key challenges in food formulation, are now available for commercial orders. uPro™ is a structured protein derived from potato protein, offering texturizing and emulsifying properties suitable for a wide range of food applications. OleoPro™, a protein-based fat alternative, delivers a substantial reduction in saturated fat content, while maintaining the functional properties of traditional fats. Dr. Jasmin Hume, founder and CEO of Shiru, explained, “uPro™ and OleoPro™ demonstrate how AI can rapidly identify natural ingredients to solve critical formulation challenges. Our Flourish™ platform’s ability to analyze millions of proteins quickly and precisely means food companies …

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PoLoPo potatoes

© PoLoPo
Protein

PoLoPo Develops Pilot Plant for Converting Bioengineered Potatoes into Protein Powder

PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial. The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing. The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and …

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Quorn katsu style chicken

© Quorn Foods
Science

Changing the Game for Vegan Analogs: Study Explores Effects of Iron Fortification in Mycoprotein Products Without Egg Whites

In the ever-evolving landscape of food industry innovations, the spotlight is now on the development of meat alternatives that provide consumers with a sustainable option and meet the nutritional needs of comparable animal proteins. A recent study by Professor Brent Murray from the University of Leeds, funded by Quorn Foods, investigated the effects of iron fortification in mycoprotein products developed with potato protein instead of egg whites. Egg whites are incorporated into mycoprotein products as functional ingredients and binders to create appealing textures. However, the growing demand for plant-based meat alternatives and egg allergenicity are driving the replacement of egg white proteins with plant proteins.  In a related research about the interactions between fungal hyphae and egg white protein the scientists found that that potato proteins offer high …

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Avebe launches Perfectasol potato protein

© Avebe
Ingredients

Avebe Launches PerfectaSOL Potato Protein for Use in Alt Dairy, Confectionery & More

Avebe, a Dutch supplier of potato-based ingredients, has launched a new product called PerfectaSOL®, described as the “next generation of potato protein products”. PerfectaSOL is said to be an ideal texturiser for plant-based dairy alternatives, with a range of properties including gelling, smoothness, emulsifying, stability, and a neutral white color. It can replace ingredients such as modified starches and hydrocolloids, allowing for clean-label formulations. PerfectaSOL can also be used to make plant-based baked goods; Avebe’s R&D team has successfully used it to develop products such as aloo tikki potato cookies and vegan donuts. Additionally, the ingredient can completely replace the gelling and foaming properties of gelatin in molded candies, marshmallows, and other confectionery. Unlike some plant-based proteins, PerfectaSOL is allergen-free and is said to have …

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Branston to open potato protein facility

© Branston
Manufacturing & Technology

UK Potato Supplier Branston Prepares to Open “Pioneering” Potato Protein Facility

Branston, one of the UK’s largest potato suppliers, will begin production at its new “pioneering” potato protein extraction facility in early 2024. The company is currently best known for its fresh potatoes, along with products such as French fries. But as demand for plant-based foods continues to grow, Branston plans to expand by producing protein for the food industry. The construction of the site, which is described as the first of its kind in the UK, was first announced in 2021. At the time, Branston reported that it would invest around £6 million in the project, which will exclusively use potatoes grown in the UK. Ahead of the opening, Branston has hired a general manager, Tom Seagrief, to head up the facility. He returns to …

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texturised potato protein

© KMC
Ingredients

KMC Develops “World’s First” Texturised Potato Protein

Dutch ingredients company KMC has created texturised potato protein to be used as an ingredient in meat alternatives. The company claims the protein is the first of its kind in the world. Originally, KMC developed potato protein in powder form, but found that its functional properties did not offer a significant advantage over existing products. The company then found a way to transform the powder into a textured ingredient which has high nutritional value, a meat-like structure, and a frying crust. The development of the texturised potato protein was part of KMC’s innovation program, which aims to create plant-based ingredients that can replace animal-derived ones. The company expects to produce the protein on a large scale, with 300 tons planned for 2022 and this amount …

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Branston Ltd potatoes

© Branston Ltd.
Agriculture / Agribusiness

Branston, One of the Biggest Potato Distributors in UK, Announces £6M Potato Protein Factory

Following this week’s news of a new potato-based mylk; Branston, one of the UK’s biggest potato buyers, packers, distributors and marketers with sites in Lincolnshire, Somerset and Scotland, recently announced the construction of a new factory specialising in the production of potato protein. The new factory, in which Branston is investing approximately 6 million pounds, will process potatoes from the company’s regional growing areas. The plant is being developed with agri-tech start-up B-hive Innovations and is believed to be the first of its kind in the country. Branston’s managing director, Richard Fell, explains, “Most people are aware of the healthy ingredients like fibre in potatoes, but they don’t think about the very nutritious protein content.” Sustainable crops, locally sourced Up to now, Branston has supplied …

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© everythingpossible - stock-adobe.com
Market & Trends

Market Report: Potato Protein Market to Reach USD 168.5 Million by 2024

A recent market analysis by Industry Research has shown that the market for potato protein is expected to reach a volume of 168.47 million US dollars by 2024. This is equivalent to an annual growth rate of 7% in the forecast period 2019-2024. The potato protein market is part of the growing global plant-based protein market. The reasons for its growth include intolerances to animal protein, the growing trend towards veganism, and innovations by manufacturers in the fields of extraction technology and use of potato protein. Vegan diets influence protein market In recent years, there has been a shift in consumer demand from animal protein towards plant-based protein. This tendency towards plant-based diets is linked to various factors such as sustainability issues, health awareness, ethical …

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