Potato Protein Could Revolutionize Plant-Based Foods with 40% Boost

Potato protein is gaining attention as a sustainable and versatile ingredient for human food. Currently, it is mostly used in animal feed, but companies are exploring its potential in plant-based products. Avebe and Branston lead the market, with Avebe offering a branded protein called Solanic. Israeli startup ReaGenics has boosted the protein content of potatoes from 2% to 31% using cell culture technology. The company grows plant cells indoors in bioreactors, using sugars, vitamins, and minerals instead of sunlight and soil. It aims to push the protein level to 40% through non-GMO methods.

Potato protein is non-allergenic and has a minimal environmental impact. It also lacks an unpleasant smell or aftertaste, making it appealing for food applications. With a PDCAAS score of 0.99, it is highly soluble and suitable for a range of products.

ReaGenics has attracted interest from firms wanting to use potato protein in plant-based meats, milks, fries, and chips. The company is now scaling up production with bioreactor units ranging from 4,000 to 10,000 litres. However, it expects regulatory hurdles in Europe due to the novel foods approval process. ReaGenics is expanding its production to meet demand for high-protein potato ingredients. The company’s technology could make potato protein a key player in plant-based food markets. Regulatory and scaling challenges remain before wider adoption is possible.