Seeking Revolutionary Plant Protein Sources

Background / Description

The technology seeker seeks to incorporate new plant proteins into their world-class foods and beverages.

Consumers are increasingly selecting products that feature plant-based proteins: from rice milk to pasta made from chickpeas. Additionally, market demand also indicates a continued strong interest in protein-rich foods. An unfortunate side-effect of high levels of plant protein in food products is that various organoleptic properties, such as color, taste and texture, can be negatively impacted which, in turn, degrades consumer acceptance of those products.

As such, the company is interested in innovative plant proteins that have undergone some level of concentration.

Researchers & organizations who have exciting new plant protein concentrates with the potential for commercial-scale implementation on suitable timelines are strongly encouraged to respond.

Technical Specifications

Key Success Criteria


  • Must be a plant or plant-derived protein
  • High PDCAAS or DIAAS score
    • PDCAAS is preferred
  • Minimal impact on:
    • Color
    • Taste
    • Texture
  • Process-friendly for food applications:
    • Good dispersion
    • Solubility data in solution at pH 3.5 and 7.0
    • Foaming capacity/stability data


  • Process friendly for beverage applications
  • Data to prove the unique quality
  • Non-GMO
  • Negligible flavor and texture impact
  • Other nutritional benefits to the source besides high protein content (fiber)
  • "Clean Label"
  • Easy to pronounce and common (e.g. familiar, "kitchen" ingredients) are highly desirable
  • Good sustainability story
  • Differentiation to conventional animal and dairy proteins

Possible Approaches

The company is interested in all approaches capable of achieving the performance stated with the exceptions noted below.

Preferred Collaboration types

To Be Negotiated

What we are not interested in

Approaches not of interest

The company is not interested in submissions on the following protein sources:

  • Soy
  • Moringa
  • Khai-nam (“duck weed”)
  • Pea
  • Single-cell protein
  • Protein from non-plant sources:
    • Insects
    • Meat
    • Gelatin
    • Dairy (such as whey, casein, milk protein concentrates)

The company is not interested in new plant-based products via this project – only plant/plant-derived protein concentrates are of interest. Unprocessed or whole food protein sources are likewise not of interest.

Preferred Business Model

  • Others

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