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Innovators Are Creating Success In Southern Alberta

Christine Lewington: Always choose quality over anything else, especially for food.

Article: https://www.saiti.ca/success-stories

 

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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Why the Key to Saving 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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New Tech Innovations Drive Sustainability in Agriculture, Pea Protein

By Rachel Adams, Food and Beverage Insider

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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PIP International Celebrates Its First Anniversary

May 2023 sees Protein Isolate Plant (PIP) International celebrating its first full year in business, and PIP has come a long way in just one year.

In less than 12 months, PIP International has received $7 million in purchase orders as they transformed from a PowerPoint presentation into a fully commissioned $30 million pilot facility.

Processing over 5,000 metric tons of yellow peas annually, PIP will initially produce approximately 1,000 metric tons of their great tasting Ultimate Pea Protein called UP.P™.

Located in Lethbridge, Alberta, Canada, PIP’s pilot pea-processing and testing facility can be found in a converted craft brewery. Here, PIP’s patented Ultimate Pea Protein, UP.P™, is extracted using a targeted reaction that quickly and gently extracts proteins, keeping their functional properties intact.

“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 is favorable to food manufacturers,” explains Christine Lewington, PIP’s CEO. “By pairing the great taste of our protein with an affordability advantage, we are on the leading edge and poised to revolutionize the plant-based food industry with what many are calling a 3 rd generation, yellow pea protein isolate.”

To date the Lethbridge, Alberta, plant has seen support from the Alberta and Canadian governments, has attracted the attention of foreign governments, and has dozens of private food manufacturers now entered into or negotiating contracts to use PIP’s novel pea protein.

“Our team has focussed our full attention on the development and design of the most innovated and sustainable agri-processing facility the industry has every seen,” states Lewington.

Heavy construction on PIP’s larger facility is set to start this year and will be located on 20 acres inside the city of Lethbridge. It’s expected the new facility will process approximately 126,000 tonnes of yellow peas annually, and support over $110 million per year in pea contracts for local and regional farmers.

The new $150 million processing facility is also expected to create 100 new jobs by early 2024.

It will be the highest capacity plant of any pea processing facility in the world, all while offering a premium protein without the premium price. “Innovations have allowed us to reduce processing time, save significant energy costs, and produce a plant protein with flexible attributes thanks to new technologies. The result is a premium product without a premium price,” Lewington explains.

All of this means that PIP is receiving unprecedented results compared to anything developed in the plant-protein based market and is set to impact the supply of proteins globally. Consumers will soon have more great tasting, enjoyable options for their plant-base protein alternatives thanks to PIP.

“We’ve come a long way in a year,” Lewington says. “Thank you to everyone who has supported us, and we can’t wait to see what this next year holds!”

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EnWave and PIP International Inc Sign Commercial License Agreement to Produce Best-In-Class Pea Protein Isolate Products

EnWave Corporation has announced that it has signed a license with PIP International Incorporated to allow for the commercialization of high-value plant-based ingredients using EnWave’s Radiant Energy Vacuum (‘REV’) dehydration technology. PIP has purchased a 10kW REV machine for continued product development.

PIP’s pea protein isolate products will be used as a food ingredient with a neutral taste that could be used in dairy alternatives and to increase the protein content in smoothies and shakes. Pea proteins are often useful ingredients to provide structure to gluten-free foods or improve texture as well. Demand for high-quality pea protein isolate and its derivative products has increased dramatically in recent years with the popularization of plant-based diets and increasing consumer awareness regarding nutritional benefits offered by pea and pea proteins.

PIP plans to build out a facility with a maximum processing capacity of over 126,000MT of yellow peas, which would make PIP the largest plant of its kind in the world. In addition to the License, PIP has also secured an exclusive master license agreement for a leading-edge protein extraction technology. PIP’s protein isolate solves the taste, texture and property functionality issues currently limiting market competitors to gain further consumer acceptance.

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EnWave and PIP International Inc. Sign Commercial License Agreement

VANCOUVER, British Columbia, May 17, 2023 (GLOBE NEWSWIRE) — EnWave Corporation (TSX-V:ENW | FSE:E4U) (“EnWave”, or the “Company”) announced today that it has signed a license (the “License”) with PIP International Incorporated (“PIP”) to allow for the commercialization of high-value plant-based ingredients using EnWave’s Radiant Energy Vacuum (“REV™”) dehydration technology. PIP has purchased a 10kW REV™ machine for continued product development.

PIP’s pea protein isolate products will be used as a food ingredient with a neutral taste that could be used in dairy alternatives and to increase the protein content in smoothies and shakes. Pea proteins are often useful ingredients to provide structure to gluten-free foods or improve texture as well. Demand for high-quality pea protein isolate and its derivative products has increased dramatically in recent years with the popularization of plant-based diets and increasing consumer awareness regarding nutritional benefits offered by pea and pea proteins.

PIP plans to build out a facility with a maximum processing capacity of over 126,000MT of yellow peas, which would make PIP the largest plant of its kind in the world. In addition to the License, PIP has also secured an exclusive master license agreement for a leading-edge protein extraction technology. PIP’s protein isolate solves the taste, texture and property functionality issues currently limiting market competitors to gain further consumer acceptance.

About PIP International Inc.
PIP International (“PIP”) is a Canadian-based Agri-food premium plant-based ingredient processor. PIP’s gentler and innovative patented process delivers an additive free, neutral taste, neutral color, smooth texture, high functioning protein derived from yellow peas at an affordable price. They are dedicated to the expansion of a more sustainable protein solution on a local and global level. Their team of food industry experts bring decades of design, operations, and business acumen to this first of its kind greenfield project.

PIP is disrupting the plant-based industry with their premium pea protein isolate called UP.P™ Protein. They are receiving unprecedented results compared to anything yet developed in plant-based proteins. UP.P™ Protein transcends across diverse product lines, from plant-based meats to spoon-ables to shelf-stable dairy beverages. All are developed with unparalleled ease, as UP.P™ Protein is effectively and easily optimized for existing and new plant-based products.

PIP’s commitment to adapt and adopt innovative sustainable practices across all of its business functions right from farm to families was further solidified by owning the rights to a revolutionary new wet fractionation technology that results in 30% less water use than traditional methods.

For more information about PIP International, please visit PIP-international.com or [email protected].

About EnWave

EnWave is a global leader in the innovation and application of vacuum microwave dehydration. From its headquarters in Vancouver, BC, EnWave has developed a robust intellectual property portfolio, perfected its Radiant Energy Vacuum (REV™) technology, and transformed an innovative idea into a proven, consistent, and scalable drying solution for the food, pharmaceutical and cannabis industries that vastly outperforms traditional drying methods in efficiency, capacity, product quality, and cost.

With more than fifty royalty-generating partners spanning twenty countries and five continents, EnWave’s licensed partners are creating profitable, never-before-seen snacks and ingredients, improving the quality and consistency of their existing offerings, running leaner and getting to market faster with the company’s patented technology, licensed machinery, and expert guidance. 

EnWave’s strategy is to sign royalty-bearing commercial licenses with food and cannabis producers who want to dry better, faster and more economical than freeze drying, rack drying and air drying, and enjoy the following benefits: 

  • Food and ingredients companies can produce exciting new products, reach optimal moisture levels up to seven times faster, and improve product taste, texture, color and nutritional value. 
  • Cannabis producers can dry four to six times faster, retain up to 20% more terpenes and 25% more cannabinoids, and achieve at least a 3-log reduction in crop-destroying microbes. 
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EnWave and PIP International Inc. Sign Commercial Agreement

VANCOUVER, British Columbia, May 17, 2023 (GLOBE NEWSWIRE) — EnWave Corporation (TSX-V:ENW | FSE:E4U) (“EnWave”, or the “Company”) announced today that it has signed a license (the “License”) with PIP International Incorporated (“PIP”) to allow for the commercialization of high-value plant-based ingredients using EnWave’s Radiant Energy Vacuum (“REV™”) dehydration technology. PIP has purchased a 10kW REV™ machine for continued product development.

PIP’s pea protein isolate products will be used as a food ingredient with a neutral taste that could be used in dairy alternatives and to increase the protein content in smoothies and shakes. Pea proteins are often useful ingredients to provide structure to gluten-free foods or improve texture as well. Demand for high-quality pea protein isolate and its derivative products has increased dramatically in recent years with the popularization of plant-based diets and increasing consumer awareness regarding nutritional benefits offered by pea and pea proteins.

PIP plans to build out a facility with a maximum processing capacity of over 126,000MT of yellow peas, which would make PIP the largest plant of its kind in the world. In addition to the License, PIP has also secured an exclusive master license agreement for a leading-edge protein extraction technology. PIP’s protein isolate solves the taste, texture and property functionality issues currently limiting market competitors to gain further consumer acceptance.

About PIP International Inc.

PIP International (“PIP”) is a Canadian-based Agri-food premium plant-based ingredient processor. PIP’s gentler and innovative patented process delivers an additive free, neutral taste, neutral color, smooth texture, high functioning protein derived from yellow peas at an affordable price. They are dedicated to the expansion of a more sustainable protein solution on a local and global level. Their team of food industry experts bring decades of design, operations, and business acumen to this first of its kind greenfield project.

PIP is disrupting the plant-based industry with their premium pea protein isolate called UP.P™ Protein. They are receiving unprecedented results compared to anything yet developed in plant-based proteins. UP.P™ Protein transcends across diverse product lines, from plant-based meats to spoon-ables to shelf-stable dairy beverages. All are developed with unparalleled ease, as UP.P™ Protein is effectively and easily optimized for existing and new plant-based products.

PIP’s commitment to adapt and adopt innovative sustainable practices across all of its business functions right from farm to families was further solidified by owning the rights to a revolutionary new wet fractionation technology that results in 30% less water use than traditional methods.

For more information about PIP International, please visit PIP-international.com or [email protected].

About EnWave

EnWave is a global leader in the innovation and application of vacuum microwave dehydration. From its headquarters in Vancouver, BC, EnWave has developed a robust intellectual property portfolio, perfected its Radiant Energy Vacuum (REV™) technology, and transformed an innovative idea into a proven, consistent, and scalable drying solution for the food, pharmaceutical and cannabis industries that vastly outperforms traditional drying methods in efficiency, capacity, product quality, and cost.

With more than fifty royalty-generating partners spanning twenty countries and five continents, EnWave’s licensed partners are creating profitable, never-before-seen snacks and ingredients, improving the quality and consistency of their existing offerings, running leaner and getting to market faster with the company’s patented technology, licensed machinery, and expert guidance.

EnWave’s strategy is to sign royalty-bearing commercial licenses with food and cannabis producers who want to dry better, faster and more economical than freeze drying, rack drying and air drying, and enjoy the following benefits:

  • Food and ingredients companies can produce exciting new products, reach optimal moisture levels up to seven times faster, and improve product taste, texture, color and nutritional value.

  • Cannabis producers can dry four to six times faster, retain up to 20% more terpenes and 25% more cannabinoids, and achieve at least a 3-log reduction in crop-destroying microbes.

EnWave Corporation

Mr. Brent Charleton, CFA
President and CEO

For further information:

Brent Charleton, CFA, President and CEO at +1 (778) 378-9616
E-mail: [email protected]   

Dylan Murray, CFO at +1 (778) 870-0729
E-mail: [email protected]

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PIP International’s Ultimate Pea Protein

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PIP INTERNATIONAL’S ULTIMATE PEA PROTEIN, UP.P™ HELPS FOOD MANUFACTURERS STAND OUT AGAINST THE COMPETITION

In Lethbridge, Alberta, Canada, Protein Isolate Plant (PIP) International’s pilot pea-processing and testing facility is located in a converted craft brewery. Here, PIP’s patented Ultimate Pea Protein, UP.P™, is extracted using a targeted reaction that quickly and gently extracts proteins, keeping their functional properties intact.

This means that PIP International offers food manufacturers a plant-based protein solution that not only tastes great but also helps reduce their carbon footprint. UP.P™ is a high-quality pea protein that is derived from yellow peas, which regenerate the soil with nitrogen. “Yellow peas are a natural environmental steward. They’re nitrogen-fixing, which means they generate nitrogen in symbiosis with bacteria, rather than requiring fertilizer. They’re non-GMO, and they’re packed with protein,” explains PIP’s CEO, Christine Lewington.

 

UP.P™ is also rich in essential amino acids, making it a superior protein source for consumers who prefer plantbased alternatives. In addition to being nutritionally sound, UP.P™ boasts high solubility, gelling, foaming, and binding properties. These attributes allow for diverse applications in alternative dairy, cheese, spoonables, beverages, confectioneries, and specialty items. “The critical need for more protein has created a drive for increased plant-based protein options,” states Lewington.

 

“Plant proteins have a much lower environmental impact than animalbased proteins. We consider yellow peas as one of the best options considering its nutritional properties, high protein content, regenerative soil characteristics, and low-cost abundant global supply. It has one of the highest plant protein nutritional profiles as it contains all nine essential amino acids.”

PIP understands the importance of offering food manufacturers a traceable and affordable plant-protein ingredient. Utilizing leading-edge ag-tech traceability to track peas from our farms to protein for your family. Our sustainable design and practices significantly reduce our operating costs which helps ensure that UP.P™ is also an affordable plantprotein option.

 

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

In less than a year, PIP has received $7 million in purchase orders, striking deals with several food manufacturing companies, and is positioning itself to be one of the leading suppliers in the plantbased protein market.

 

If you’re a food manufacturer looking for a plant-based protein solution that will help you stand out against the competition, look no further than UP.P™ by PIP International. Contact us today to learn more about how we can help you create delicious and sustainable products: inquiries@pip-international. com. Learn more about PIP International at: www.pip-international.com.

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Yellow Pea Isolate Method Could Soon Benefit Farmers

https://agupdate.com/farmandranchguide/news

These yellow peas are flowering in mid-July. PPI International contracts with farmers in Canada and North Dakota for yellow peas to make a clean-tasting pea isolate for food products.

PIP International, a company in Alberta, Canada, has created a method of extracting protein from yellow peas that is “gentler” and leaves a clean-tasting, white-colored pea isolate that can be used in food products, according to Christine Lewington, founder and CEO.

“We are commercializing an innovative, new method to get the protein out of the pea without damaging it, so it doesn’t taste bitter and maintains its functional characteristics,” Lewington said.

PIP contracts with farmers in Canada, along with some in North Dakota, for their yellow peas to process into pea isolate.

“PIP offers a very attractive long-term contract with farmers. And with that, we haven’t had problems finding farmers to grow yellow peas for us,” she said.

Lewington admits farmers haven’t always received a good price for peas, and that is the reason many in the Northern Plains and Canada stopped growing peas in the past.

“We’ve had the same problem as the U.S. Peas are not considered a cash crop, but farmers want to rotate with peas because they is so good for the soil and they fix nitrogen,” she said, noting that peas also boost the next crop’s yields and are drought- and pest-resistant.

Lewington does not want to share the company’s proprietary method of extracting pea isolate, but she explained in general how it is different than other companies.

“We use a very gentle process and take the pea and make it into flour, and then we take the flour and mix it in with water,” she said.

The gentle process creates a pea isolate that has a good taste and color.

Some companies in the agriculture industry remove the starch and fiber, which is 75 percent of the pea process, and leave the pea behind in the waste stream.

“They’re taking the protein out of the waste stream. We take our protein out first,” Lewington said.

Some companies may use an isoelectric process, which “shocks the protein to release.”

“We encourage them in a gentle environment to release from their friends, the starch and fiber, but we focus on the protein,” she said. “We make a really clean-tasting, white-colored pea protein that is functional.”

The starch and fiber byproducts are also being used in a sustainable way. They made an agreement with a U.S. company to use the byproducts for plant-based food packaging.

“We’re taking our starch and fiber off our wet processing line and directing it into a new process. We don’t need to separate, dry, and package it. This will save us a lot of money from the energy savings alone,” Lewington said.

Lewington said other companies often add ingredients to mask the taste of the protein they’ve extracted in a non-gentle way.

“They will put in masking ingredients, or they’ll use mushroom protein to trick your taste buds. Then, you can’t taste the bitterness,” she said.

PPI International purchased 20 acres of land and built the largest pea processing facility in the world. They plan to take pea processing in steps, and within the next 18 months, they plan to market hundreds of metric tons of pea protein isolate to food processing companies.

“We built a pilot demonstration facility, so that is the first step,” she said.

Lewington said they have a food manufacturer/client that is reformulating its product using PIP International’s pea protein isolate.

“They can remove four ingredients from their product just because they don’t need to add a cellulose ingredient. They don’t need to add a masking ingredient to mask the taste. It also allows for a stronger shelf life,” she said. “Because our protein is so functional, it lasts, it’s stable, it will gel, it will bind, it will foam and do whatever they want it to do.”

Lewington said the discovery of the process to extract pea protein will not only revolutionize food products, but it will provide more revenue for farmers growing yellow peas.

“When we issue our pea contracts, we’re going to put in $175 million directly to the farmers,” she said.

Another step that is on tap for the future is to share their energy technology with other companies.

“We want to be a game-changer in the industry because reprocessing is very harsh on the industry and overprocessing uses a lot of power, gas, and water. And our process significantly reduces those,” she said. “We’ll be sharing our water, power, and thermal demand technologies, which are carbon negative. Many of our technologies that save energy could be used in different food systems in facilities.”

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Pea Protein – Report

Christine Lewington, CEO of PIP International, is producing pea protein in an effort to supplant animal protein. I asked her why., about a new report that shows the plant-based protein market is expected to grow significantly over the next decade? 

The global plant-based protein market estimated at USD 12.2 billion in 2022 and is anticipated to grow at 7.3% CAGR during 2022 to 2027, to hit USD 17.4 billion by 2027 in terms of value.

 

Plant-based proteins are taken into consideration a extra sustainable opportunity for animal sourced proteins, on the subject of both personal and environmental health. The demand for plant-based foods increased due to rise in adoption of veganism and health concerns such as cardiovascular diseases have contributed to the growth of this industry. Plant-based proteins are also becoming increasingly popular among the consumers because of their perceived health benefits of obesity management which is also a prevalent issue globally.

 

Restraints: Allergies associated with plant-based protein sources, such as soy & wheat

Plant-based food & beverages have functional health benefits and consist of essential minerals; however, humans have been allergic to their consumption in several cases, thus restraining the market growth. According to the Cleveland Clinic, soy is one of the “Big Eight” allergens, along with cow’s milk, eggs, peanuts, tree nuts, wheat, fish, and shellfish, responsible for 90% of all food allergies.

 

Get A Customized Scope to Match Your Need, Ask an Expert -https://www.reportspublisher.com/report/Plantbased-Protein-Market/request-customization

 

Opportunities: Focus on aquatic plants as new & emerging sources of protein

With the rise in health awareness among consumers, the shift toward personalized nutrition has been robust. In recent times, consumers have been conscious and specific about the food they consume and its effects on the body. Besides soy, wheat, and pea, as the major sources of plant-based protein, aquatic plants pose a massive opportunity to obtain proteins and ingredients that match the unique physiological and metabolic needs of the consumers.

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