Fava Protein – vegconomist – the vegan business magazine

Canada Invests in Sustainable Faba Bean Protein Development to Expand Plant-Based Ingredient Options

December 5, 2024

Canada is expanding its plant-based protein offerings through a new initiative focused on faba beans. The project, backed by Protein Industries Canada (PIC), aims to develop high-protein, sustainable ingredients from faba beans, which will be used in a variety of food products. The initiative involves a partnership between several organizations: Griffith Foods, BFY Proteins, Botaniline, and Faba Canada. These companies are working together to create neutral-flavored faba protein ingredients for use in consumer-packaged goods (CPGs), such as meat alternatives and breadings. The project focuses on improving the processing of faba beans to create high-protein, allergen-free, and lower-sodium ingredients suitable for the food industry. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”Working with extraordinary resources […] puts us on a fast track to demonstrate our ability …

[taxopress_postterms id="2"]

Ingredients

5 Companies Producing the Protein Isolates Behind the New Fava Bean-Based Alternatives

November 7, 2024

Today, we look into five companies creating protein isolates from fava beans for plant-based alternatives and other foods. Pulses are increasingly recognized as a cornerstone of plant-based diets and fava beans are said to be highly nutritious, containing 18-35% protein, including lysine, iron, manganese, magnesium, phosphorus, and high levels of folate. This year, scientists from the University of Helsinki discovered the ideal fava bean blend for producing delicious plant-based meat. The plant Vicia faba and its beans are praised for their health benefits and environmental sustainability. The crops naturally fixate nitrogen in the soil, eliminating the need for nitrogen fertilizers, and making them an ideal rotational crop. The plants are also more tolerant of temporary flooding than lentils or peas. The following companies have invested …

[taxopress_postterms id="2"]

Ingredients

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

July 8, 2024

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, …

[taxopress_postterms id="2"]

Ingredients

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

April 17, 2024

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. …

[taxopress_postterms id="2"]

Image provided by BENEO

Ingredients

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

June 22, 2023June 22, 2023

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. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”Many producers are willing to explore new protein sources”[/perfectpullquote] 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 …

[taxopress_postterms id="2"]

Milk- and Dairy Alternatives

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

February 23, 2023

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 …

[taxopress_postterms id="2"]