Wide Open Agriculture (WOA) announced the development of improved pea and faba bean protein isolates using their existing technology. This marks the first successful application of their tech beyond their initial lupin protein product, Buntine Protein.
The new isolates were created at WOA’s research and development lab and pilot plant in Perth. According to CEO Matthew Skinner, these isolates boast enhanced functionality including better taste, stronger gels, improved solubility, and better emulsification – all important qualities for high-quality food and beverages.
This development unlocks opportunities for WOA’s German facility to produce both their own pea and faba bean proteins and offer contract manufacturing services for these ingredients. The pea and faba bean protein markets represent a significant opportunity, valued at an estimated US$2.1 billion and US$56.7 million in 2023 and 2022 respectively.
“We’re excited to introduce these new proteins,” said Skinner. “Our unique, eco-friendly process allows us to create superior products that meet the evolving needs of food manufacturers worldwide. This innovation strengthens our protein offerings and opens exciting commercial possibilities. We look forward to showcasing these advancements at the upcoming IFT event in Chicago.”
