Wide Open Agriculture (WOA) has successfully used its proprietary technology to develop functionally enhanced protein isolates from pea and faba beans. CEO Matthew Skinner said the testing demonstrated the adaptability of the technology and its potential use with a wider range of alternative proteins.
The protein isolates were developed at WOA’s R&D laboratory and produced at its pilot plant in Perth, Western Australia. It was the first successful adaptation of its technology, which up until now has solely been used to produce the company’s lupin protein isolate, Buntine Protein.
“These functionalised versions have the potential to offer superior performance in several areas, including better taste, increased gel strength, enhanced solubility and improved emulsification, all of which are crucial attributes for creating high quality food and beverage products,” Skinner said.
It also unlocks commercial opportunities for WOA’s German production facility to produce its own products as well as contract manufacture pea and faba proteins.
The pea and faba protein markets are large and established, valued at approximately US$2.1 billion and US$56.7 million respectively in 2023 and 2022, Skinner said.
Skinner said, “We are thrilled to introduce our new pea and faba proteins. Our proprietary eco-friendly, non-chemical process has enabled us to develop superior products that meet the evolving needs of food manufacturers globally. This innovation not only enhances our protein portfolio but also opens up exciting commercial opportunities. We look forward to showcasing these advancements at the IFT event in Chicago.”
