The growing public attention to the increasing demand for food-grade proteins combined with environment stress inflicted by production of animal-based proteins have resulted in a increasing interest for plant-based proteins.
For the food producers to make a transmission from animal- to plant-based production the are some requirements that must be met.
First, the quality of the plant proteins must be similar or superior to the animal-based ingredients. That implies that the ingredients must be applicable in food applications, and appearances such as color, flavor and taste of the new food products must be accepted by the consumers.
Second, the price of the new plant-based ingredients should be in the same range as the animal counterpart, ensuring comparable or lower prices for the consumer that must decide whether to bay the traditional products or the new products based on the plant-based ingredients.
The SiccaDania “One-in-all-out” technology for cost effective and environmentally friendly production of high-quality plant-based food ingredients addresses these issues.
Focus for the technology is specifically on tubers, legumes, and pulses such as potato, yellow pea, chickpea, and lentils but also oilseed crops such as canola / rapeseed both as whole seed or pressed cake are possible starting materials or the bio-fractionation technology.
The technology origins in a holistic mindset aiming at optimizing the product range obtainable from the crop being processed, thus minimizing the formation of waste products but at the same time keeping in mind that there must be a marked for the individual ingredients. It is also the goal to minimize the resource input and at the same time optimize the re-use of energy and water.
The technology thus gives the opportunity to optimize the product portfolio in accordance with the need and demand of the individual client, lowering the production costs as well as the environmental load, ensuring high quality of the produced ingredients.