As one of the earliest known enzymes, pepsin is undergoing transformation to cater to the rising consumer demand for animal-free alternatives. Pepsin has been a common ingredient in various food items, such as chewing gum, cheeses, and for enhancing the whipping properties of gelatin and soy protein. Traditionally, commercial pepsin has been derived from the stomach lining of pigs, which has posed significant supply and demand challenges for food manufacturers.
In China, a key supplier of pig products, outbreaks of African swine fever have devastated pig herds, leading farmers to cull their animals as a precaution. According to Reuters, approximately 200 million pigs—roughly half of China’s pig population—were lost in 2019 due to this crisis. Consequently, pork prices have soared to record levels, driven by increasing retail demand and COVID-19-related supply chain disruptions. Concurrently, there is a growing consumer appetite for animal-free food choices. Sales of plant-based foods surged by 90% during the peak of pandemic grocery shopping, with plant-based meat experiencing an even more substantial increase of 148%, as reported by VegNews and a study from the Plant Based Foods Association. The lack of animal-free pepsin options has restricted food manufacturers from creating vegan-friendly products like gums.
Clara Foods has introduced an animal-free pepsin that boasts stable production costs, allowing it to bypass the supply issues associated with the traditional pig-derived version. The company claims its pricing is competitive as well. To produce this animal-free pepsin, Clara Foods employs a technology similar to that used for generating rennet in cheese-making and heme for plant-based burgers. This process involves isolating the DNA sequence that codes for the same protein found in pig-derived pepsin, followed by fermentation using yeast to produce the final product. Clara Foods emphasizes that its fermentation technology requires significantly less water and land and emits considerably lower greenhouse gases compared to conventional large-scale factory farms.
The launch of animal-free pepsin builds on Clara Foods’ advancements in the plant-based sector, including the introduction of a chicken-free egg white suitable for supplements and protein shakes, which mimics the texture, taste, and functionality of traditional eggs. Additionally, Clara Foods has developed chicken-free egg protein for baking purposes. The introduction of animal-free pepsin also marks a significant milestone in the partnership between Clara Foods and Ingredion, a key investor aiding in the development, marketing, and distribution of functional protein ingredients aimed at elevating protein content while reducing costs without relying on animal products. In 2019, Ingredion invested $140 million to construct manufacturing facilities for producing protein isolates from peas and other pulse-based flours and concentrates. Furthermore, in 2020, it acquired full ownership of plant-based protein manufacturer Verdient Foods.
With the launch of animal-free pepsin, Clara Foods aims to commercialize animal-free egg proteins next, with an ambitious goal to become the world’s largest supplier of egg protein by 2028. This aligns with the broader trend in the 21st century towards innovative food solutions that incorporate ingredients like calcium citrate with vitamin D, reflecting the evolving dietary preferences of consumers seeking healthier and more sustainable options.