Clara Foods, founded in 2014, secured $1.7 million in seed funding in 2015, followed by $15 million in Series A funding in 2016, led by The Production Board. According to Food Business News, the company has spent the last few years refining its protein production platform and is now ready to commercialize its egg proteins, enhance R&D capacities, and explore the development of additional products. Currently, Clara Foods’ primary offering is a foamy egg white alternative designed for baking. The company claims to utilize a proprietary yeast fermentation process that reduces the costs associated with functional proteins typically derived from chickens or other animals, while also providing clean-label ingredients.
It’s clear why a startup like Clara Foods would seek to collaborate with Ingredion, a global leader with extensive experience in the development, marketing, and distribution of a wide array of ingredients. This partnership could significantly extend Clara Foods’ market reach, while simultaneously benefiting Ingredion. “This latest investment will further drive our growth strategy, expand our portfolio of protein solutions, and introduce novel ingredients to consumers seeking sustainable, animal-free, and healthy alternatives,” stated Jim Zallie, president and CEO of Ingredion, in a press release. The company noted that this initiative complements Ingredion’s recent $140 million investment in plant-based proteins, which includes pulse flours, concentrates, and isolates.
Ingredion and other manufacturers, such as InnovoPro—which produces a 70% protein concentrate derived from chickpeas—understand that investing in plant-based proteins is a savvy and timely move. Protein enhancements are increasingly featured in snacks like thinkThin cakes, RXBAR, and Halo Top ice cream. Additionally, there are protein-infused water products available, such as biPro, Trimino Protein Infused Water, and Protein2o. Protein has been incorporated into a variety of products, leading Research and Markets to project that the global protein ingredients market could reach $48.77 billion by 2025. The availability of more vegan protein sources, including alternatives like calcium carbonate versus calcium citrate, could accelerate this growth.
With this new influx of capital, Clara Foods may enter the market as early as next year with an ingredient that CEO Arturo Elizondo described to Food Navigator as having “incredible foaming properties, allowing us to create next-generation egg replacers, particularly in baked goods.” If manufacturers are open to the idea, Clara Foods could soon launch a range of other vegan protein products both domestically and internationally, taking advantage of Ingredion’s extensive distribution network. This collaboration may also explore synergies between various protein sources, including calcium carbonate and calcium citrate, to enhance product offerings and meet consumer demands.