Ingredient optimization

Solutions Database

Biological processing methods for isolating protein ingredients

Processing crops into flours, isolates, and concentrates often relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased precision, lower cost, and greater suitability for small-scale processing. Biological processing techniques include using enzymes to fine-tune functional properties like solubility, gelling capacity, and fat- and water-binding capacity or using microbial fermentation to convert plant protein feedstocks into more functional forms.

Solutions Database

Protein sequence, structure, and functionality database

There is a need for deeper fundamental research on the relationships between protein sequence, structure, functionality, and ultimately performance in plant-based food products. While several plant-based companies have claimed a competitive advantage from building databases of functional properties and applying machine learning to inform protein selection and formulation, these capabilities remain proprietary and the efforts duplicative. An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and train predictive algorithms.