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Currently assessing potential to develop plant protein through the application of fermentation technology. The plant possesses all of the essential amino acids, however, this work
About
Exploring potential to develop plant proteins though fermentation. Plant candidate contains highest number of amino acids. Looking to JV with a food/nutrition company.
Key Benefits
Development of turn-key solution for the commercialization of plant proteins through fermentation at high scale providing a cost advantage. Development of multiple products containing vegetable protein branded into niche markets for food/nutrition/supplements and non-meat alternative products. If successful, this would eliminate the need for the use of real plants (soya, pea, mung beans, etc). Some of these protein raw materials are in high demand, and are derived through agricultural means. Fermentation would allow the production of this raw material at high scale, in a controlled way, and the factors that affect traditional agricultural processes - land, water, pesticides, growing conditions - are not a factor in fermentation and present a significant advantage.
Applications
Production of vegetable protein raw material for food/beverage production.