Protein

Dry fractioning allows
all-natural protein ingredient
processing without the use of
water and chemicals

Food producers suddenly have an insatiable demand for the vegetable, which is a key ingredient in plant-based meat alternatives.

The global food industry is
undergoing a major transformation,
and revolutionizing the way
food is produced, creating an
environment-friendly supply chain
that takes no more than what
planet Earth can give.

Shifts to more protein-rich diets and a growing demand will exceed sustainable supply capacities

The upside of soy is that the
crop contains the highest
protein and oil content. The
downside is that soy has only four
main harvest regions – US, Brazil,
Argentina, and Paraguay – mostly
due to climate restrictions.

CURRENT MODELS OF AGRICULTURAL METHODS ARE TOO RESOURCE-INTENSE: TOO MUCH LAND IS USED
FOR CROPS AND LIVESTOCK, LAND IS FERTILISED TOO HEAVILY AND IRRIGATED TOO EXTENSIVELY. WE
NEED TO RETHINK HOW FOOD IS PRODUCED, AS DICTATED BY NECESSITY. EXAMINING HOW ALTERNATIVE PROTEINS ARE CULTIVATED IS A GOOD PLACE TO START.

The Arrival of Artificial Intelligence (AI) and Plant-Meat

In a world of rapidly changing meat processing paradigms the processing variables have significantly changed

You can call it an overreaction to some bad soy headlines, or chalk it up to concerns about the environmental impacts of meat. Either way, it’s hard to ignore the food industry’s new favourite protein source: peas.

Although the sale of pea protein isolate is trending and has
become a formidable competitor to soy protein, the sales of its
by-products does not see a similar growth curve.