As The Protein Cluster, we took the initiative to bring together insights of the plant protein market and to share our own view on the potential of this market. We have marked some opportunities in plant-based food products and also highlighted the split in ingredients that this market requires. We see a plant protein ingredient gap coming up, which can be a challenge to this tremendously growing market. However, within our cluster (and not limited to) we see many ingredient companies jumping into this huge potential.

Check out the full infographic with insights by downloading it here.

On Wednesday April 22 The Protein Cluster & Protein Directory hosted a webinar about The latest plant protein ingredients. Now you can watch it online!

A combination of sharing insights and making new business connections on the topic “the latest plant protein ingredients”. In the plenary start and during various ingredient pitches you are updated on the latest protein ingredients. Below you can find the program.

Program

Welcome by Protein Directory & The Protein Cluster
Overview of developments in the plant protein market by Jeroen Willemsen, The Protein Cluster

Ingredient pitches (5 min each)
1. Fava beans and application, by Multiflour and MFH pulses
2. Algae, by Spira
3. Moringa, by AnuLife
4. Algae ingredients by Phycom
5. Side stream valorization into protein ingredients, by Cosun
6. Fungi-based vegan protein by Mycorena
7. Innovative quinoa ingredients by GreenFood50

From onion peeling to cabbage leaves and water lentils: in their brand new multifunctional plant in Raalte (The Netherlands), Rubisco Foods, Foodvalley Member, are processing various types of vegetable residual streams into ‘green’ protein and other high-quality ingredients. The factory was officially opened on 5 March 2020 by Tijs de Bree, a representative of the Province of Overijssel.

High quality, sustainable protein concentrates

Rubisco Foods produces high-quality food-grade ingredients using products from local growers and residual flows from the vegetable processing industry: vegetable, clean label and organic (Skal) certified. “Imagine protein concentrate from water lentils, suitable for meat substitutes and protein shakes, with a protein percentage of up to 75% and an amino acid composition comparable to that of whey,” illustrates Hans Derksen, co-founder and director of Rubisco. Another example is protein concentrate from onions, which contain umami components that can be used as flavour enhancers in, for example, salt-reduced products.