Fermentation
Plant-Based

Biological processing methods for isolating protein ingredients

Developing and commercializing biological processing methods for isolating and functionalizing protein ingredients

Production platform
  • Fermentation
  • Plant-Based
Solution category
  • Commercial
  • Research
Value chain segment
  • R&D
  • Raw Materials, Ingredients, & Inputs
Technology sector
  • Bioprocess design
  • Feedstocks
  • Ingredient optimization
  • Target molecule selection
Relevant actor
  • Academics
  • Industry

Description

Processing crops into flours, isolates, and concentrates currently 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.

GFI resources

Food Technology cover image of an illustrated boat on water

Formulating with animal-free ingredients

GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.

An assortment of beans in bowls on a white table, representing ingredients for plant-based meat

Plant Protein Primer

Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.

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Connecting the buyers and sellers of the ingredients, inputs, and services needed to produce alternative proteins.

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