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Why the Key to Saving Our Planet Fails to Sell on the Shelves

Why the key to our planet fails to sell on the shelves

In what’s known as the ‘second moment of truth,’ consumers rarely buy products a second time if they don’t taste good the first time: https://observer.com/2023/06/an-agri-tech-ceo-explains-the-rise-and-fall-of-plant-based-alternatives/

In recent years, the world has witnessed a remarkable shift in dietary preferences, with plant-based diets soaring in popularity like never before. Since 2014, the number of people adopting a vegan lifestyle in the U.S. has increased by an astounding 600 percent.

One of the primary reasons plant-based foods are struggling to sell is their taste. Photo by Spencer Platt/Getty Images

The trend can be attributed to those seeking healthier, more sustainable and compassionate choices. From concerns about personal well-being and environmental impact to animal welfare, the rise of plant-based diets reflects a profound shift in our understanding of food and its influence on our lives and the planet. 

Despite the increasing popularity of plant-based diets, there is still a significant portion of the population that is unaware of the health and environmental benefits associated with plant-based foods. Lack of awareness can limit the demand for these products and make it difficult for them to gain traction on store shelves.

One of the primary reasons plant-based foods are struggling to sell is their taste. If you have ever tried pea protein, you know that it can be essentially non-edible. It’s what is called the “second moment of truth.” Consumers rarely buy products a second time if they don’t taste good the first time. Hence, more than 70 percent of plant-based products fail because they just don’t taste good.

As the CEO of agri-tech company PIP International, I tackled this challenge head-on, determined to create a pea protein isolate that would enhance plant-based products’ flavor instead of ruining them. It’s like the chameleon of proteins—colorless, tasteless, and odorless, making it super versatile and perfect for all plant-based products, like dairy alternatives and alternative meats. Our ingredient enhances plant-based foods’ taste, color, and functionality, ensuring a superior consumer experience. 

Established by a group of industry players with extensive experience in the agri-food processing sector, PIP chose yellow pea as our raw material due to its complete amino acid profile, availability and affordability. After extensively searching for the best pea protein extraction technology, we secured a master license agreement with a technology house in France.

Plant-based alternatives also have the potential to significantly reduce greenhouse gas emissions and act as an environmental asset. As the world faces pressing climate challenges, transitioning towards sustainable and low-carbon food systems is imperative. Animal agriculture significantly contributes to climate change, deforestation, and water pollution. Pea protein offers a more environmentally-friendly option compared to traditional meat production. By shifting to plant-based proteins, we can mitigate the negative environmental impact associated with conventional meat production.

Another criticism the industry faces is the idea that real meat is healthier than fake meats, catering to the paleo-like advocates who stand for a meat-centric diet. While it is true that some plant-based alternatives may not match or gain parity with the nutritional profile of meat, they still may offer numerous health benefits.

Though plant-based meats still contain saturated fat, they contain far less saturated fat and cholesterol than animal meat on average. Plant-based meats contain fiber, plenty of protein, and essential nutrients, vitamins, and minerals, but with the advancements in the plant-based food industry, the goal for parity is improving the nutritional composition of these products. 

Despite the criticism our industry tends to receive, I am proud to say that we have achieved remarkable growth in a short period. Our vision is global, and as we continue to make significant strides in the plant-based protein industry, we aim to inspire consumers to demand better-tasting and sustainable alternatives, ultimately reshaping the market.

As one of the rare female founders in this industry, I am proud that we’ve proven it is possible to crack the code and create plant-based alternatives that are both delicious and sustainable. 

Christine Lewington is the CEO of PIP International, an agri-tech company based in Alberta, Canada. 

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Innovators Are Creating Success In Southern Alberta

 

CHRISTINE LEWINGTON

CEO of PIP International Ltd.

 

PIP International (PIP), based in Lethbridge, Alberta, is a disruptive player in sustainable plant protein development. Their innovative approach using peas to create a neutral tasting and high functioning plant-based protein has attracted attention from around the world.
 
PIP is taking advantage of the region’s abundant renewable energy sources to power their operations and drive innovation in sustainable plant protein development. With a strong commitment to sustainability, PIP International has invested in renewable energy sources such as wind and solar power that will charge an innovative thermal energy storage system, enabling them to eliminate their carbon footprint and responsibly treat the environment.
 
By leveraging these advantages, PIP International is driving innovation in sustainable plant protein development and helping to create a more environmentally friendly food system with an affordability advantage that helps put Southern Alberta on the global stage.

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New Tech Innovations Drive Sustainability in Agriculture, Pea Protein

Here’s how one company uses the Internet of Things (IoT) to help farmers conserve water, while a pea protein producer taps an innovative method to create a more sustainable product.

Read More: https://www.foodbeverageinsider.com/sustainability/new-tech-innovations-drive-sustainability-agriculture-pea-protein

The impact of technology on the food and beverage landscape is profound. While the benefits of food technology can be seen across the supply chain and grocery aisles, its benefits have been particularly notable in the arena of sustainability.

Here, we dive into two tech advancements that are improving food production for a more sustainable future.

Conserving water in agriculture

KORE is a global provider of IoT connectivity, solutions and analytics services. “Our role is to simplify the complexity of IoT and help customers build, deploy, manage and scale IoT solutions across the globe,” Romil Bahl, president and CEO of KORE, said.

In agriculture, KORE’s technology is being used in partnership with GroundWorx, a wireless innovations and water conservation company, to help farmers better manage their resources and prevent loss.

Lucky Charm Farms, an avocado farm in San Diego, California, started using KORE/GroundWorx’s technology in 2021.

“With a water bill of $260,000 a year, Lucky Charm Farms was looking for a way to conserve water to maximize production efficiency,” John Haskett, owner of Lucky Charm Farms, said. “We also wanted to maximize the efficiency of our staff, decrease labor costs and manage the water salinity.”

The soil sensors installed at Lucky Charm Farms track soil moisture, temperature and salinity and integrate with irrigation systems, he added. The farm started with two sensors in 2021, and by early 2022, added another 12 sensors.

“These 14 sensors placed across 105 acres gather water data every 10 minutes,” Haskett said. “Every hour, the sensors connect with the cell tower and share the data gathered on water moisture and use. This proactive approach to soil condition monitoring allows us to only water when needed, decreasing water and labor costs at Lucky Charm Farms.”

Haskett said old growth areas of the farm have seen a 10-15% reduction in water use since using the technology.

Improving pea protein

PIP International is a plant-based protein producer that uses an innovative process to create its pea protein. The process improves sustainability of the products by using 30% less water, as well as less heat and energy.

“The key method difference is that PIP uses a much gentler process by using less heat and time to encourage the proteins to separate as soon as possible,” Christine Lewington, CEO of PIP International, explained. “Other methods prolong the separating of the proteins, which creates a difficult environment for the proteins to maintain their natural state.”

The process also addresses some challenges that are common to pea proteins, such as chalky texture and an undesirable taste profile, to yield a product that is odorless and tasteless, Lewington maintained.

This is significant for food and beverage products that contain pea protein. “Over 70% of plant-based products fail because of poor taste and cost,” Lewington said. “Manufacturers need a low-cost, sustainable and great-tasting product to finally gain broad consumer acceptance.”

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

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Christine Lewington: Always Choose Quality Over Anything Else, Especially for Food

PIP International is making a significant contribution the world by promoting individual wellness in a way that is open to everyone:

https://www.digitaljournal.com/business/christine-lewington-always-choose-quality-over-anything-else-especially-for-food/article#ixzz7rthBKCgR

Opinions expressed by Digital Journal contributors are their own.

It’s not unusual to see so many people talking about a healthy diet these days. In particular, during the euphoria surrounding the New Year and the process of making New Year’s resolutions that concern improving their health. While it’s true that people have been paying more attention to their well-being, not all products “walk the walk.”

A fresh industry came into existence as a direct result of the growing interest in adopting healthier ways of living. Research has shown that protein is the macronutrient that most effectively satisfies hunger. This helps explain why diets high in protein are so successful at promoting weight loss and keeping it off.

PIP International is a company that has recognized this need and is working to fulfill it by developing a pea protein that is both delicious and affordable. “The genesis of such an idea occurred in a manner that was wholly organic and unplanned. What makes us unique is that our ultimate purpose is to heal the world by focusing on the wellness of individuals,” says Christine Lewington, founder of PIP International.

Being aware that protein makes up about one-fifth of our total body weight on average is okay, but knowing that not all bodies can produce it in sufficient amounts is key. Because of this, the purpose of PIP International is to make a significant contribution the world by promoting individual wellness in a way that is open to everyone.

Because of the dynamics of their lives and the way one may choose to live, some people cannot consume the necessary amount of protein throughout the day. For them, the only option is to supplement, but as Christine elaborates – “I always believed that even if you do need a food supplement after all, you should always seek the best quality foods,” which explains why PIP International uses NON-gmo and regenerative farmed grown peas as the primary source of their protein.

The establishment of a pea protein Agri-Food Processing Facility kicked off a complete avalanche on the market, which customers were overjoyed about from the first moment they experienced it. “Not everything that people see is part of our product,” says Christine Lewington. “In the background of the entire product is a creative process that not only helps to foster the growth of a healthy way of life but also contributes to the development of the product itself.”

The PIP International team maintains an air of total transparency at all times. The full production process is detailed on their website, which adds even more value to pea protein. In addition to the product’s ingredients, the information is presented in a step-by-step format.

A few of the advantages that come along with the production process are a limited amount of processing time, savings realized in terms of both energy and money, a smaller food imprint, and flexible end use powder particle sizing. On top of that, the authenticity of the PIP International brand’s pea protein clean flavor, which is unadulterated by artificial flavors or damaged through their novel process, serves as one of the company’s key competitive advantages.

As Christine Lewington explains, it all stems from their mission to promote health and highlight a quality way of maintaining your well-being. “Quality is always a top priority for every part of the process at PIP International. And that’s what we want to relay to everyone else – when it comes to food, which is essential for your health, always look for and choose quality. Your body and mind will be forever thankful for each bite.”

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Advancements to Explore Recent Developments in Plant Protein Technology

People around the world are increasingly searching for alternatives to animal-based proteins. Globally, the alternative protein market is projected to grow from 13 million metric tons of consumption per annum to 97 million metric tons by 2035, worth USD $290bn.

Many of those products will derive their protein from pulses such as beans, peas, chickpeas, and lentils, which are packed with nutrients and cheap to produce.

As the world’s largest exporter of pulses, Canada has a natural leading role to play in this market.

THE RAW MATERIALS

The demand for plant-based proteins is driven by three things, says Christine Lewington, CEO of PIP International: “A healthier diet, a growing population, and a focus on sustainably produced food.”

PIP International embodies the mix of raw materials, innovation, and sustainability that characterizes the Canadian alternative proteins sector. The Alberta-based company recently opened a pilot facility to produce its Ultimate Pea Protein (UP.P™), a pea protein isolate for use in downstream food products.

Lewington claims it is the first product of its kind to overcome the bitter taste of earlier pea protein isolates, offering a neutral base on which to create any flavor profile. Having proven the concept, her company is constructing the largest pea processing commercial facility, able to process 136,000 MT of peas annually and due to come online in 2024.

PIP’s CEO, Christine Lewington stated, “We are excited to be the first company to use the HyFi ILO marketplace in an effort to raise significant non-dilutive funds for PIP’s large capital fund raising demands.”

Troy MacDonald, HyFi Corp. CEO stated, “We are excited to enter into these various agreements with PIP as we are strong believers in plant-based proteins and believe this is only the beginning of major business dealings and initiatives together.”

PIP International’s focus on peas is logical. Canada is the world’s largest producer of peas and lentils. “And most of them are grown for animal feed,” says Lewington. “So, there’s a real opportunity to add value.”

Crucial for a market driven by sustainability concerns, peas have another advantage, too: Their low environmental impact.

SUSTAINABLE PRODUCTION

“Yellow peas are a natural environmental steward,” says Lewington. “They’re nitrogen-fixing [generating nitrogen in symbiosis with bacteria, rather than requiring fertilizer]. They’re non-GMO. And they’re packed with protein.”

Coupled with the short distance between pea and production, these qualities make peas one of the most environmentally friendly sources of protein to farm. And PIP International is working hard to reduce the environmental impact of processing the crop.

Canada’s electricity grid is already 83% non-emitting. But drawing on Lewington’s previous experience in the solar industry, PIP International’s upcoming facility will be primarily powered by its own 17-megawatt solar farm and be net zero electrically. Additionally, by implementing cutting edge thermal and hydrogen innovations the entire facility will be net zero. It will also combine a suite of novel changes to the food industry processes to reduce water use by a minimum of 30% compared to in standard protein extraction processes.

Once opened, the plant will join a growing ecosystem producing alternative proteins in the Canadian Prairies.

THE WORLD’S LARGEST PEA PROTEIN PLANT

The world’s largest pea protein plant stands in Manitoba. Production began in 2021 and it marked a major expansion for French plant-based ingredients giant Roquette

The facility is uniquely suited to meeting the growing demand for sustainably produced plant-based protein. With halal, kosher and organic certifications, the new production plant supports a wide variety of diets. Roquette is currently the largest plant protein producer in the world, and the only one with facilities on both sides of the Atlantic.

Speaking in 2020, Dominique Baumann, Managing Director of Roquette Canada, explained the plant is part of the company’s mission to help feed a growing global population, sustainably. An estimated 60% increase in food production is needed by 2050.

“Our purpose at Roquette is really to help in taking on this challenge and we think that plant-based proteins are one of the answers because pulses and peas are using much less water and are generating less carbon dioxide,” said Baumann.

The company recently launched a new range of organic pea protein and starch products, expanding an already impressive plant-based portfolio.

FERTILE GROUND FOR ALTERNATIVE PROTEINS

With its foothold established in Canada, Roquette has become an active contributor to the country’s alternative proteins ecosystem, including participation in four Protein Industries Canada (PIC) projects. PIC is the agency tasked with stimulating Canada’s plant-based proteins industry.

As one of the country’s five Global Innovation Clusters, PIC works to accelerate innovation in plant-based protein. Its portfolio spans nearly half a billion dollars (CAD) in innovative R&D projects.

Aside from allocating direct funding, PIC supports envelope-pushing companies by facilitating industry partnerships and opening doors to other investment opportunities. In doing so, it creates a structure that both mitigates risk and supports bold initiatives for creating new ingredients and food products.

THE RIGHT INGREDIENTS

Canada has all the ingredients to create the food of the future: Abundant pulses, innovation, sustainable infrastructure, and government support.

These qualities helped attract Hollywood director James Cameron, who invested in a Saskatchewan-based pea protein facility in 2017 in support of a global transition to a more plant-based diet. Verdient Foods was acquired by Fortune 500 company Ingredion in 2020. Illinois-based Ingredion expanded the manufacturing facility in Vanscoy, Saskatchewan in 2021. Cameron, meanwhile, continues to be involved in the Canadian market through his T Base 4 Investments company.

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Canada is Putting Down Roots in Plant-Based Proteins

People around the world are increasingly searching for alternatives to animal-based proteins. Globally, the alternative protein market is projected to grow from 13 million metric tons of consumption per annum to 97 million metric tons by 2035, worth USD $290bn.

Many of those products will derive their protein from pulses such as beans, peas, chickpeas, and lentils, which are packed with nutrients and cheap to produce.

As the world’s largest exporter of pulses, Canada has a natural leading role to play in this market.

THE RAW MATERIALS

The demand for plant-based proteins is driven by three things, says Christine Lewington, CEO of PIP International: “A healthier diet, a growing population, and a focus on sustainably produced food.”

PIP International embodies the mix of raw materials, innovation, and sustainability that characterizes the Canadian alternative proteins sector. The Alberta-based company recently opened a pilot facility to produce its Ultimate Pea Protein (UP.P™), a pea protein isolate for use in downstream food products.

Lewington claims it is the first product of its kind to overcome the bitter taste of earlier pea protein isolates, offering a neutral base on which to create any flavor profile. Having proven the concept, her company is constructing the largest pea processing commercial facility, able to process 136,000 MT of peas annually and due to come online in 2024.

PIP’s CEO, Christine Lewington stated, “We are excited to be the first company to use the HyFi ILO marketplace in an effort to raise significant non-dilutive funds for PIP’s large capital fund raising demands.”

Troy MacDonald, HyFi Corp. CEO stated, “We are excited to enter into these various agreements with PIP as we are strong believers in plant-based proteins and believe this is only the beginning of major business dealings and initiatives together.”

PIP International’s focus on peas is logical. Canada is the world’s largest producer of peas and lentils. “And most of them are grown for animal feed,” says Lewington. “So, there’s a real opportunity to add value.”

Crucial for a market driven by sustainability concerns, peas have another advantage, too: Their low environmental impact.

SUSTAINABLE PRODUCTION

“Yellow peas are a natural environmental steward,” says Lewington. “They’re nitrogen-fixing [generating nitrogen in symbiosis with bacteria, rather than requiring fertilizer]. They’re non-GMO. And they’re packed with protein.”

Coupled with the short distance between pea and production, these qualities make peas one of the most environmentally friendly sources of protein to farm. And PIP International is working hard to reduce the environmental impact of processing the crop.

Canada’s electricity grid is already 83% non-emitting. But drawing on Lewington’s previous experience in the solar industry, PIP International’s upcoming facility will be primarily powered by its own 17-megawatt solar farm and be net zero electrically. Additionally, by implementing cutting edge thermal and hydrogen innovations the entire facility will be net zero. It will also combine a suite of novel changes to the food industry processes to reduce water use by a minimum of 30% compared to in standard protein extraction processes.

Once opened, the plant will join a growing ecosystem producing alternative proteins in the Canadian Prairies.

THE WORLD’S LARGEST PEA PROTEIN PLANT

The world’s largest pea protein plant stands in Manitoba. Production began in 2021 and it marked a major expansion for French plant-based ingredients giant Roquette

The facility is uniquely suited to meeting the growing demand for sustainably produced plant-based protein. With halal, kosher and organic certifications, the new production plant supports a wide variety of diets. Roquette is currently the largest plant protein producer in the world, and the only one with facilities on both sides of the Atlantic.

Speaking in 2020, Dominique Baumann, Managing Director of Roquette Canada, explained the plant is part of the company’s mission to help feed a growing global population, sustainably. An estimated 60% increase in food production is needed by 2050.

“Our purpose at Roquette is really to help in taking on this challenge and we think that plant-based proteins are one of the answers because pulses and peas are using much less water and are generating less carbon dioxide,” said Baumann.

The company recently launched a new range of organic pea protein and starch products, expanding an already impressive plant-based portfolio.

FERTILE GROUND FOR ALTERNATIVE PROTEINS

With its foothold established in Canada, Roquette has become an active contributor to the country’s alternative proteins ecosystem, including participation in four Protein Industries Canada (PIC) projects. PIC is the agency tasked with stimulating Canada’s plant-based proteins industry.

As one of the country’s five Global Innovation Clusters, PIC works to accelerate innovation in plant-based protein. Its portfolio spans nearly half a billion dollars (CAD) in innovative R&D projects.

Aside from allocating direct funding, PIC supports envelope-pushing companies by facilitating industry partnerships and opening doors to other investment opportunities. In doing so, it creates a structure that both mitigates risk and supports bold initiatives for creating new ingredients and food products.

THE RIGHT INGREDIENTS

Canada has all the ingredients to create the food of the future: Abundant pulses, innovation, sustainable infrastructure, and government support.

These qualities helped attract Hollywood director James Cameron, who invested in a Saskatchewan-based pea protein facility in 2017 in support of a global transition to a more plant-based diet. Verdient Foods was acquired by Fortune 500 company Ingredion in 2020. Illinois-based Ingredion expanded the manufacturing facility in Vanscoy, Saskatchewan in 2021. Cameron, meanwhile, continues to be involved in the Canadian market through his T Base 4 Investments company.

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The Business Enquirer: PEOPLE OF THE YEAR 2022

2022 has been another challengin year for business. In general, supply chains have been affected by… Read More:
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From High Protein to Sustainability, Food Trends Drive Demand for Niche Crops: Pea Protein Potential

Yellow field peas have potential to become a hot commodity in the specialty crops world.

PIP International, an agricultural technology company in Alberta, has developed a new method of extraction of pea protein which CEO Christine Lewington believes will revolutionize plant-based proteins and result in more opportunities for farmers to market their yellow pea crop.

The company’s protein extraction process, which is significantly different from other protein extraction processes that other companies use, comes from the pharmaceutical industry, Lewington said. Her company used technology from the pharmaceutical industry, applied a “twist” on it and built its own equipment to extract the pea protein.

PIP International, which plans to contract for acreage with farmers in Saskatchewan and western North Dakota, has a $20 million pilot pea processing plant in Lethbridge, Alberta, which was in part funded by a $1 million grant from the Alberta government. PIP International plans to begin construction on a $150 million processing plant in the next few months.

The company has the ability to expand to process 126,000 metric tons of yellow peas per year which would be the highest capacity of any facility in the world.

The company’s unique process has caught the eye of 39 private food companies that are negotiating with PIP International for use of its product, the company said.

The company’s process to extract the protein results in a product that has a “good clean taste” that is unlike any other pea proteins, which aren’t always palatable, Lewington said.

“They smell bad. They taste bad. They look bad,” she said.

The pea protein will be highly functional for use across all sectors, including beverages, Lewington said.

“For farmers, I can now give them a long-term contract to grow my peas,” she said.

PIP International is in the process of negotiating contracts, which are well above the market price of $10.50 per bushel in Canadian currency, with North Dakota farmers.

Raising niche crops has potential to provide opportunities for small farmers to stay viable, Overby said.

He also believes it could provide young people, who want to grow their crops sustainably and connect with consumers a less costly way to get into farming.

“The opportunities are better now than I’ve seen in my 30 years of farming and I hope they continue in North Dakota,” Overby said.

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Christine Lewington: A New Solution for the Global Protein Crisis

To the meat lovers’ chagrin, the verdict is that – animal-based foods contribute twice as much to global greenhouse gas emissions as plant-based foods do. According to a study in Nature Food, 57% of total emissions result from animal-based food production.

Some types of production are more to blame than others. Beef production, for example, accounts for a quarter of all animal-based food-related emissions. Hence, navigating away from animal-based food production towards plant-based, seems a viable way to reduce the emissions from our overall food production industry.

Still, there are plenty of challenges on that road ahead. Rising costs of production and the negative public perception that plant-based alternatives seldomly taste as good as animal-based foods top the list of challenges needed to be solved by plant-based food manufacturers.

Christine Lewington is tackling these and other issues. As the founder and CEO ofPIP International, an Agri-tech company based in Lethbridge, Alberta, Canada, she has more than twenty years of experience in the industry. With her team at PIP International, she’s solving some of the biggest problems facing the plant-based protein industry.

“We chose to focus on yellow peas as they provide a near perfect amino-acid profile and have the best nutritional profile of legume options. Still, it’s not the king of everything. People don’t like it,” she explains. “And the driving reason for the dislike is the bad taste. If you’ve ever tasted pea protein, the harsh bitterness will stop you from coming back for more. I knew if we could solve the taste, the colour and not damage the protein when extracting it, then the major problems with pea protein would be gone, thereby creating limitless opportunity.”

The solution she found will revolutionize the plant-based protein world. Thanks to a novel extraction process developed by a European tech house, PIP International has managed to produce the world’s first tasteless, colourless and easiest to use yellow pea protein isolate.

“Our new extraction process leaves the protein undamaged so that we deliver our pea isolate to companies in a near-natural state,” Christine Lewington explains. “Our in-house product development team has easily created ice cream, fudge, biscuits, beverages, cheese spreads, coffee creamers and more. All of them taste great, because our protein has a neutral taste and is easy to use.”

PIP International’s breakthrough comes at a critical moment. With the world’s population reaching eight billion and, on its way to hitting the ten-billion mark in the next few decades, ramping up food production to keep the current consumption levels will be challenging. For protein specifically, the situation is even direr, as any increase in animal-based food production puts the world further off course from meeting greenhouse gas emission targets.

“The world is in already in protein crisis and we need significantly more,” says Christine Lewington. “The search for viable protein sources is crucial. We’re offering a protein isolate that won’t turn off customers after their first taste, as most current products do. Plant-based products need to taste great so they come back for more!”

Besides solving the taste issue, PIP International has also successfully created its pea protein isolate at a lower cost. Through a combination of cross-industry production processes, the company’s cost-saving methods allows it to offer their protein at lower than market pricing.

“Innovations have allowed us to reduce processing time, save significant energy costs, and produce a plant-protein with flexible attributes, thanks to new technologies,” Christine Lewington explains. “The result is a premium product without the premium price.”

PIP International has already been getting plenty of attention. In less than 12 months, the company has reached $7 million in orders and catapulted from being a PowerPoint presentation a $30 million production facility. The plan is to grow steady but aggressively – the demand is growing, the product is excellent, and investors and potential buyers have been flocking to the company. The company already has support from the Canadian government.
“We have a strong interest from Korea, too – their government is looking for alternatives to soy protein, and our pea protein product caught their eye,” Christine Lewington explains. “But that’s to be expected – the need for quality plant-based protein exists worldwide, so any company willing to rise to the challenge of producing it needs to think and act internationally.”

So far, Christine Lewington and PIP International have had their premium protein evaluated by dozens of companies, with all of them coming back to strike a deal. With the large-scale production facility on track to open in 2024, PIP International will be able to position itself as one of the leading actors in the market. The product is there, as is the low cost of production.

“We like to say that we’ve cracked the code with our pea protein and created something the world needs and at a price that doesn’t make it prohibitive to use” Christine Lewington. “By pairing the great taste with an affordability advantage, we are on the leading edge for our yellow pea protein isolate to revolutionize the plant-based food industry.”

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New Technology Levels UP.P™ Plant Proteins

Thanks to PIP (Protein Isolate Plant) International’s disruptive technology, it’s pea protein is set to be the market leader. The technology has finally cracked the code on pea protein’s poor taste, colour, texture and compromised performance. It aims to drive industry standards… Read More: Page 98
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Christine-Lewington-12
Why the Key to Saving Our Planet Fails to Sell on the Shelves
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Innovators Are Creating Success In Southern Alberta
pip29
New Tech Innovations Drive Sustainability in Agriculture, Pea Protein
Christine-Lewington
Christine Lewington: Always Choose Quality Over Anything Else, Especially for Food

© PIP – INTERNATIONAL. All Rights Reserved.

© PIP – INTERNATIONAL. All Rights Reserved.

© PIP – INTERNATIONAL. All Rights Reserved.