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Investment In Plant Protein Accelerates

To the degree the companies investing in the category are an indicator, the plant-based protein appears likely to stay on a healthy growth trajectory.

Barley moves into milk alternatives

Greg Belt, a co-founder, and chief executive officer of EverGrain, previously worked for AB InBev on sustainability programs. While he was there, AB InBev began a project focusing on ways to use spent grains. Then it was decided to make the project a separate company: St. Louis-based EverGrain. While the two companies operate separately, AB InBev is an investor in EverGrain and supplies raw material in the form of spent grains.

“AB InBev is proud to support such a remarkable, purpose-driven venture with a mission to create incredible ingredients to nourish the world through the transformative power of circularity,” said Tony Milikin, chief sustainability and procurement officer for AB InBev. “EverGrain marks an important milestone in our ultimate goal of building a better world as we look to the next 100 years and beyond.”

EverGrain’s EverPro ingredients add 6 to 10 grams of protein per serving of milk alternative, Mr. Belt said. Other applications for EverPro include beverages, protein shakes, and ready-to-mix beverages. EverPro BR, a barley rice protein powder, is 85% protein. EverPro BC, a barleycorn protein powder, is 80% protein.

Canola enters plant protein space

“When you say ‘canola,’ most people — whether they’re in the industry or not — immediately think of canola oil,” said Ryan Bracken, co-CEO. “What is new to the industry is non-GMO canola protein, and Merit is proud to be the first to market with food-grade, non-GMO canola protein. By using canola as a source of protein, we’re creating an entirely new value-added revenue stream for canola grown in Western Canada, which was previously limited to the extraction and sale of canola oil.”

Canola protein works in applications such as dairy alternatives, traditional and gluten-free baked foods, extruded snacks, high-protein bars, and meat alternatives, Mr. Bracken said, adding it has a neutral flavor profile, excellent solubility, and stability over a range of pH levels.

New facilities for pulse proteins

As a result of acquiring 100% of the ownership of Verdient Foods, Ingredion will operate two facilities that produce a range of plant-based concentrates and flours from peas, lentils, and fava beans. Both facilities are in Vanscoy, Sask.

Ingredion offers Vitessence pulse concentrates, which are 55% to 60% protein on a dry basis, and pulse flours, which are 10% to 20% protein on a dry basis.

“Pulse-based proteins are clean label ingredients that are gluten-free and non-GMO,” said Erin Nese, technologist – commercial innovation acceleration for Ingredion. “Pulse-based proteins are not major allergens. Pulses are packed with protein, fiber, and micronutrients, and they are functional in a variety of applications. Pulses are also sustainable ingredients. They produce their own fertilizer by fixing nitrogen in the soil and are water-efficient, requiring less water to grow than other protein sources.


Source: foodbusinessnews

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