CK Ingredients teams with Dutch developer to market novel protein that matches meat

By Hank Schultz contact

- Last updated on GMT

The Protein Brewery says its new ingredient can be fermented from a variety of feedstocks.  Photo courtesy of The Protein Brewery.
The Protein Brewery says its new ingredient can be fermented from a variety of feedstocks. Photo courtesy of The Protein Brewery.

Related tags: Protein, Fermentation, fungi

Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.

CK, which is based in Oakville, ON, announced the signing of a memorandum of understanding with The Protein Brewery (TPB), which is based in  Breda, Netherlands.  TPB has developed a new ingredient called Fermotein, which is a protein fermented from a variety of feedstocks with a selection of fungal organisms.

Range of feedstocks

TPB was founded in 2020 and boasts of having secured 26 million euros in development funding. TPB was spun off to further develop and capitalize on technologies developed by a Dutch progenitor firm, BioScienz BV.  According a TPB fact sheet, the fermentation technology has been under development for more than four years, beginning with an exhaustive screening of candidate microorganisms.

TPB says the process can be used with a variety of feedstocks, including cassava, corn, potatoes, sugar beets and sugar cane.  The process yields a protein ingredient that all of the essential amino acids.

The ingredient, which is advertised as being odorless and tasteless, also provides fiber, the company says.  The ingredient is offered as a whole fungal ingredient, with fiber  being provided as a result of the inclusion of the fungal cell walls.

Attractive amino acid profile, sustainability bona fides

Colleen Madden, vice president of innovation for CK, said the ingredient is so new, and offers so many potentially attractive qualities, that the CK team is still feeling its way around what are the best messages for the product to convey those benefits without over promising.

“We’re still learning about how to best communicate about it,” ​Madden told NutraIngredients-USA. “It’s a complex of protein and fiber that is very low in carbs.”

In addition to its use in meat alternatives and other processed foods, Madden said CK is investigating the application of Fermotein in the sports nutrition sphere.

In addition to the attractive amino acid profile, which TPB claims matches that of meat, the company is also highlighting the ingredient’s sustainability bona fides. The company maintains that when using water efficient crops as a feedstock, the yield from Fermotein is three times that of protein derived from soy grown on the same acreage. And it goes without saying that the process is more efficient that the production of animal-derived proteins.

“Fermotein is a truly exciting addition to our growing portfolio of innovative plant-derived ingredients.  In today’s environment, novel plant protein sources are in high demand,” said  Michael Chernyak, CK president.

“CK Ingredients is a strong fit for TPB. They are very well-established in North America, which is a key geographic region for us,” ​said Deb Anderson, new business development director for TPB.

Sports & Active Nutrition Summit 2021

New developments in protein is a huge part of the sports nutrition category and will one of the topics covered at NutraIngredients-USA’s Sports & Active Nutrition Summit, which returns in 2022 as an in-person event at the beautiful Hyatt Regency Mission Bay hotel in San Diego on Feb. 14-16.  For more information and to secure your spot, visit the event homepage​.

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