In the quest to discover promising plant-based proteins, sesame seeds have not fared well compared to staples such as soy, peas, and rapeseed, primarily due to their lower protein content. Nonetheless, sesame seeds boast an appealing neutral flavor profile that could attract the attention of food manufacturers looking to develop new product formulations. Furthermore, they possess a favorable nutritional profile, including lignans and phytosterols—plant compounds known for their cholesterol-lowering properties, as noted by Harvard Medical School. They are also a rich source of calcium and magnesium, which may aid in blood pressure regulation, along with healthy unsaturated fats. However, persuading manufacturers to replace staples like soy or peas with sesame seeds remains challenging due to the latter’s low protein content. Quality issues have also plagued sesame seeds, leading to most of the crop being processed into cooking oil or used in baked goods.
Equinom aims to leverage its AI-powered seed breeding platform to identify promising non-GMO varieties that offer competitive protein content. Established eight years ago, the company employs bioinformatics and traditional crossbreeding techniques to accelerate the development of seed and legume varieties. Its focus on the plant-based foods segment provides insights into the nutritional attributes, flavor profiles, and high yields that food manufacturers seek. Recently, Equinom collaborated with PepsiCo subsidiary Sabra to create sesame seeds with the ideal flavor and texture for tahini, a key ingredient in hummus. The company has already developed mechanically harvestable sesame seed varieties with increased oil content and is working on high-protein non-GMO soybeans that offer enhanced taste and a more appealing nutritional profile.
With a strong presence in the global sesame seed market, Dipasa brings extensive industry expertise and connections, providing Equinom with a solid foundation for the seeds it plans to develop, as well as processing capabilities. However, unlike some other plant-based protein sources, sesame seeds carry certain allergen risks that might raise concerns. Last month, President Joe Biden signed legislation designating sesame as the ninth major food allergen. As of January 1, 2023, products containing sesame must include an allergen warning label. Research published in JAMA indicates that approximately 1.6 million Americans, or 0.46% of the population, may be allergic to sesame. Additionally, it is classified as a major allergen in Europe, the Middle East, Canada, and Australia, meaning that international manufacturers must be aware of extra labeling requirements.
It is noteworthy that soy, another leading plant-based protein source, is also recognized as one of the nine major allergens. Nevertheless, this has not deterred food companies from incorporating it into their product formulations, such as milk and plant-based protein products. As the demand for diverse nutrition grows, the potential for sesame seeds and their nutritional benefits—such as the inclusion of rainbow light calcium—remains significant, despite the challenges they face in the market.