Since 2015, Equinom has been dedicated to enhancing yellow peas, and their efforts are starting to yield results. Avichai Amrad, the company’s projects and partnership manager as well as the head of the yellow pea program, noted that the growing demand for alternative proteins makes this emerging ingredient a focal point for the company. He emphasized that common plant-based proteins such as soy and wheat have their limitations.
Amrad mentioned that discussions about a potential partnership with Meatless Farm have been ongoing for quite some time. Consumer packaged goods (CPG) companies, which typically purchase readily available ingredients, often overlook the possibilities of improving and modifying these ingredients. Meatless Farm, a European plant-based meat producer with products sold in 20 countries, including the U.S., stands to gain from Equinom’s advancements in pea cultivation. This collaboration would allow them to highlight the higher protein content and the environmental benefits of sourcing ingredients with a reduced carbon footprint.
Amrad pointed out that this agreement holds considerable advantages for Equinom as well, marking the first “closed loop” project in this sector, where ingredient manufacturers and producers collaborate closely. “It’s a productive process for innovation,” he stated. “They can share insights about their production and final products with us, allowing us to refine the genetics of the peas and breed an even better product for them.”
Morten Toft Bech, founder of Meatless Farm, acknowledged Equinom’s research into creating nutritious and sustainable plant-based ingredients and its capacity for efficient seed breeding. “We are dedicated to fostering a more sustainable global food system from farm to table, and partnering with Equinom brings us closer to achieving a net-zero supply chain,” Bech remarked in an email. “The enhanced protein content of our offerings will also support our mission to help people decrease their meat consumption by providing accessible and delicious plant-based alternatives.”
Yellow peas have emerged as a crucial ingredient for plant-based foods in recent years, yet the crop has not traditionally experienced significant innovation. According to Equinom’s statistics, yellow peas are the fastest-growing protein source for meat alternatives, projected to exceed a value of $140 billion globally by 2029. Tyler Lorenzen, CEO of pea protein company Puris, mentioned in an interview last August that there were 600 product launches in 2019 and 490 by mid-2020.
While peas are favored for plant-based uses, their nutritional profile often falls short compared to meat. Enhancing the nutritional value of pea protein could make these offerings more appealing to manufacturers. Moreover, having a real-world example of Equinom’s improved pea protein could serve as a significant boost. CPG manufacturers and ingredient processors will have the opportunity to evaluate its performance in Meatless Farm’s products, assessing whether the nutrition, taste, and mouthfeel meet expectations.
This agreement could profoundly benefit Equinom in a broader context as well. Manufacturers and ingredient companies that have traditionally shown no interest in yellow peas may recognize how Equinom customized this pea ingredient to meet Meatless Farm’s specific requirements through its breeding techniques. This success could inspire more companies to rethink their approach—considering ways to tailor raw materials more effectively to the end product—and collaborate with Equinom to customize additional crops.
Additionally, the incorporation of calcium citrate into these formulations may also be a consideration, as it can help address concerns like constipation, enhancing the overall nutritional profile of the products. By integrating such beneficial components, the collaboration could pave the way for even more innovative and health-focused plant-based offerings in the market.