Plant-based protein

Plant-based foods, such as plant-based burgers and other texturized proteins made with pea, soy, and other plant-based proteins, have been on an upward growth trend over the last several years. There is a need for sustainable protein sources for the growing world population, with a shift in consumer trends towards a flexitarian diet driven by a focus on a healthier lifestyle and environmental and social consciousness of the impact of animal agriculture.

We are seeing considerable product innovation in the development and manufacture of plant-based food ingredients, high-value proteins and their co-products. These innovations support traditional agri-food and beverage manufacturing, and improve functional properties and taste profiles of alternate proteins.

Our expertise extends to crop fractionation operations, brewery wastewater optimization and emerging fermentation processes. See more details regarding the processes below.