When consumers consider plant-based foods, they often envision products made from ingredients such as soybeans, wheat, peas, coconut, and rice. However, Arbiom, a company based in North Carolina, aims to introduce an unconventional ingredient: wood. Recently, they successfully utilized their SylPro ingredient, derived from fermented and broken down wood, as a substitute for traditional extruded proteins from soy, peas, and wheat in prototypes of popular plant-based products. Marc Chevrel, the company’s CEO, shared with Food Dive that initial proof-of-concept studies revealed no adverse effects on the texture or flavor of the products.
Chevrel indicated that this development opens up exciting possibilities for incorporating a truly sustainable and nutritious ingredient into the plant-based protein arsenal of manufacturers. “We’re reintegrating wood, a known food source, back into the food chain,” Chevrel stated. “This is unprecedented and has the potential to significantly alter the global food supply-demand dynamic, given that wood is entirely renewable and often underutilized worldwide. Essentially, we have an abundant supply, supported by an interesting supply chain.”
Arbiom’s journey began with the breakdown of wood through natural fermentation processes, similar to the way mushrooms thrive on decaying tree stumps, to identify valuable chemical compounds. Chevrel noted that they swiftly pivoted towards developing upstream products from wood, particularly ingredients for animal feed and human consumption, due to sustainability considerations and the ongoing demand for new ingredients.
Currently, SylPro is in the testing and development phase, with Chevrel and Ricardo Ekmay, the company’s vice president of nutrition, expressing hopes for FDA approval by the end of 2021 if tests continue to yield positive results. While creating an ingredient from wood may appear unconventional—particularly for plant-based proteins, which sometimes face criticism for their woody taste and texture—Chevrel mentioned that manufacturers and formulators are enthusiastic about the potential.
Unlike sawdust, which is often utilized in the form of cellulose, SylPro undergoes fermentation, resulting in a product that is distinctly different. “Like other plant-based ingredients, it possesses a robust umami flavor, which, when paired appropriately, can enhance the experience of consuming SylPro or products that contain it,” Ekmay shared with Food Dive. “We are genuinely excited about what this brings to the table.”
So far, feedback from the broader food manufacturing community regarding the new ingredient has been largely positive. However, there has been some concern about sustainability, with some environmental advocates worried that SylPro could be made from trees that are cut down. Chevrel and Ekmay emphasized that the wood used for SylPro will come from manufacturing byproducts that would otherwise be wasted or from dead trees.
Ekmay remarked, “Understanding how SylPro is produced will help alleviate concerns. We are valorizing waste products that would not be effectively utilized otherwise, which would likely end up being burned. It’s essential to recognize that this represents a net gain from an environmental perspective.”
There are numerous wood sources that could support Arbiom’s production of SylPro, though Ekmay and Chevrel noted the importance of consistency in sourcing. The process is adaptable to various types of wood, and for now, they are collaborating extensively with sawmills that discard wood chips during manufacturing.
SylPro is also highly nutritious, as noted by Ekmay and Chevrel. It boasts a high protein content and, because it originates from wood, is free from antibiotics and environmental contaminants commonly associated with animal-based ingredients. Contrary to any preconceived notions about wood-derived ingredients, the company asserts that SylPro is highly digestible.
Arbiom has also explored incorporating SylPro into animal feed, discovering that it promotes livestock growth. The company is actively working on developing SylPro for both animal and human food applications. As long as the ongoing R&D efforts continue to progress well, Arbiom is optimistic that SylPro will appear in products in the near future.
“We aim to develop a product—and ultimately a range of products—that fulfill industry needs,” Ekmay stated. “We consistently seek feedback, and we are pleased with the trajectory of SylPro in the human food sector.” Furthermore, as the market for plant-based ingredients continues to evolve, incorporating SylPro alongside other ingredients like garden of life calcium citrate may provide additional nutritional benefits, enhancing the overall appeal of plant-based products.