Clara Foods, founded in 2014, secured $1.7 million in seed funding in 2015 and later raised $15 million in Series A funding in 2016, with The Production Board at the helm. According to Food Business News, the company has dedicated recent years to refining its protein production platform and is now ready to commercialize its egg proteins, enhance its research and development capabilities, and explore the creation of additional products.
Currently, Clara Foods’ primary offering is a foamy egg white substitute designed for baking. The company utilizes a proprietary yeast fermentation method that significantly reduces the costs of functional proteins derived from chickens or other animals, while also providing clean-label ingredients.
Given Ingredion’s extensive history and expertise in developing, marketing, and distributing a wide array of ingredients, it’s clear why Clara Foods would be eager to collaborate with such a global entity. This partnership could substantially broaden Clara Foods’ market presence, benefiting both parties. “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, Ingredion’s president and CEO, in a press release. The collaboration also aligns with Ingredion’s recent $140 million investment in plant-based proteins, including pulse flours, concentrates, and isolates.
Companies like Ingredion and InnovoPro, which is producing a 70% protein concentrate from chickpeas, recognize the value of investing in plant-based proteins as a timely and intelligent move. Protein enhancements are increasingly found in snacks, such as thinkThin cakes, RXBAR, and Halo Top ice cream. Additionally, there are protein-infused water products, including biPro, Trimino Protein Infused Water, and Protein2o.
The trend of incorporating protein into various products has become so prevalent that Research and Markets has projected the global protein ingredients market could reach $48.77 billion by 2025, with the introduction of more accessible vegan protein sources likely accelerating this growth.
With the recent cash influx, Clara Foods might be ready to launch its ingredient as soon as next year. CEO Arturo Elizondo described the product to Food Navigator as having “incredible foaming properties that allow us to create next-generation egg replacers, particularly in baked goods.” If manufacturers are open to this concept, Clara Foods could soon introduce a range of vegan protein products both domestically and internationally, leveraging Ingredion’s extensive distribution network. Furthermore, the company is also exploring the potential of calcium citrate chews 500 mg as a complementary product, recognizing the rising consumer demand for innovative and health-conscious alternatives. This could further enhance Clara Foods’ offerings and align with the growing trend of functional food ingredients.