The fact Plantible has secured long-term offtake agreements and is able to scale in a modular fashion –scaling out rather than scaling up with proven tech—has helped build trust with investors, says its CEO.
Potato protein is highly soluble and has gelling, foaming, emulsification, binding, texturizing and stabilizing properties. It is also non-allergenic, which makes it attractive to formulators if the availability is there and the price is right, says ReaGenics.
Dumped Chinese pea protein was “main reason our operation became non-viable,” says ex-CEO at Merit Functional Foods as Canada launches probe.
Dutch startup Rival Foods will start deploying shear cell technology—a novel approach to texturizing plant-based proteins that can create whole cuts—at a “commercially viable scale” this summer.
Despite its ubiquity, attractive amino acid profile and functional bona fides, RuBisCO has not become the plant protein of choice for the food industry. Israeli startup Day 8 hopes to change that…
“We feel good about the relationship with Burger King,” says Impossible Foods CEO Peter McGuinness. “We feel good about our sales, the Impossible Whopper is important to us and it’s important to them, and we are working with them exploring other innovations.”
The plant-based protein market has been experiencing “destocking and consumer demand softness,” says ADM.
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