- Available Technologies
Today, there exists a need to produce organic, allergen-free, and non-GMO protein ingredients from plant sources. This new all-organic plant protein isolation process isolates proteins and carbs and preserves their food and functional properties. Advancements in the quality of protein isolates and concentrates are advantageous for foods and beverages .Grand Review Research expects the plant protein market to grow at a CAGR rate of 8.8% between 2022 and 2030. These organic plant proteins are ideal for dry and liquid supplements, animal feed, dairy and meat alternatives, and various food and beverages. While the majority of plant proteins on the market are produced from conventionally produced soybean and other legumes, making them not suitable for semi-solid and liquid food product applications, Clemson researchers have created a plant protein and carb isolation process using pea, lentil, and chickpea that is not only organic but free of sodium and chemical residues, making easy to apply to any food product.
The organic protein and carb isolate process preserves the native structures of those macromolecules and enables the blending of those ingredients for optimal food functional and nutritional claims.
This plant protein and carbs isolation process produces >99% organic protein with the highest food functional and nutritional value. This process preserves native macromolecular structures free of sodium and other chemical residues. In the process, unique blending abilities can produce novel ingredient mixtures to apply for any food application.
Ready for industrial-commercial applications
Dr. Dil Thavarajah
Interested in this technology?
Please put technology ID in subject line of email.
Stay up-to-date with the latest trends in the innovation and research industry. Sign up for our newsletter to see how CURF is making a difference and impacting the economy where we live.