Yellow peas may appear to be a straightforward ingredient, but their complexity is often underestimated. Matt Crisp, CEO of the innovative plant breeding firm Benson Hill, reflected on the extensive 13-year scientific endeavor that led to the sequencing of the human genome. “The yellow pea genome is significantly larger and more intricate than the human genome—substantially so,” Crisp noted. “To provide some context, it is actually four times larger than the soybean genome. It’s truly complicated.” Crisp’s insight comes from Benson Hill’s recent achievement of sequencing the yellow pea genome, aimed at optimizing this crop for human consumption, processing, and agricultural purposes. Last month, the company unveiled its yellow pea breeding and commercialization initiative, which is based on this genetic sequencing foundation.
Historically, yellow peas received little attention, primarily being utilized as animal feed. Their taste, nutritional benefits, and processing methods were not deemed significant enough for further investigation. However, the plant-based protein movement has shifted this perspective. Yellow peas have transitioned from being one of many options to becoming a crucial ingredient in enhancing flavor, nutrition, and texture in both meat and dairy alternatives, as well as protein-enriched products. According to Grand View Research, the global pea protein market was valued at $213.1 million last year, with projections indicating a compound annual growth rate of 12.7% over the next seven years, alongside expanding applications in baked goods, meat substitutes, and dietary supplements.
Equinom, based in Israel, has been dedicated to enhancing yellow pea varieties for six years using technology-driven breeding techniques, as stated by Avichai Amrad, the company’s projects and partnership manager. With a sustained focus on this crop, Equinom has already produced 15 tons of yellow peas this year, with plans for widespread commercialization of its improved varieties next year. Amrad finds working with yellow peas compelling due to the vast potential for advancement. He highlighted that pea plants are historically significant in genetics, referencing Gregor Mendel’s foundational studies involving the cross-breeding of this legume.
Yellow peas are cultivated on hundreds of thousands of acres across North America, ensuring a robust supply. Their popularity has fostered substantial processing infrastructure. “In general, it has a favorable nutritional profile—especially when compared to many other legumes and pulses. It ranks quite highly,” Crisp stated. “Additionally, it possesses functional properties, such as water binding, that formulators have found beneficial for enhancing texture.” Yellow pea protein isolate can contain about 85% protein, surpassing some soy isolates, which typically range from 60% to 70%.
Amrad emphasized that yellow peas present a viable alternative protein source due to their place within the broader food ingredient landscape. While soy and wheat are commonly used, both are prevalent allergens. Although soy has a commendable health profile, the USDA reported that 94% of the U.S. soy crop planted in 2018 was genetically modified. For manufacturers seeking to avoid allergens and maintain Non-GMO Project Verified certification, peas are an excellent option. However, challenges remain, as traditional processing methods for converting peas into protein isolates for nutritional products have remained stagnant for years. Such processing is costly and resource-intensive, consuming significant amounts of water and energy. “This results in a more processed, less sustainably produced product, ultimately leading to higher ingredient costs,” Crisp explained.
Amrad noted that improving the efficiency of pea harvesting could reduce protein costs, which would, in turn, promote greater utilization of pea ingredients. Farmers typically choose which crops to grow based on potential financial returns. Therefore, if there is a pea variety that is both high-yielding and easy to manage, it could lead to a more abundant supply of pea protein.
The largest agricultural firms have largely overlooked research on peas, focusing instead on animal feed. “Their interest lies more in what livestock will consume than in what humans will eat,” Amrad remarked. Over the years, traditional crop breeders have made little effort to enhance peas for human consumption, often neglecting to improve their natural flavor profile, which can be quite bitter and unpalatable. As a result, formulators often need to add bitter blockers and flavor components, which can include sodium, to make the protein more appealing.
With the yellow pea genome fully mapped, Crisp explained that Benson Hill can leverage artificial intelligence, modeling simulations, and machine learning to develop yellow peas with enhanced attributes for human consumption. This genomic mapping allows for a more precise and targeted approach in creating new crop varieties, as opposed to the lengthy cross-breeding methods of the past. “We can elevate the crop in a thoughtful manner—harnessing its true genetic potential while achieving results in a shorter timeframe,” Crisp stated.
Through its CropOS technology platform, Benson Hill is utilizing AI and genetic insights to improve various aspects of the pea. The company is focused on significantly increasing the protein content while also enhancing overall taste and redesigning the pea to streamline and make the protein isolation process more sustainable. Benson Hill’s yellow pea breeding program is generating interest from manufacturers and ingredient companies that utilize yellow peas. The company has established a subsidiary for yellow pea ingredients called Dakota Ingredients and has set up a breeding facility in Minot, North Dakota.
Crisp shared that Benson Hill has a dedicated team of 150 individuals working on the yellow pea project daily, with expertise spanning data science, botany, and food sciences—essential for developing a product that fulfills the requirements of all three domains. Benson Hill is also pursuing a public listing through a merger with the special purpose acquisition company Star Peak Corp II. Shareholders will vote on this deal next week, which is expected to generate $625 million for Benson Hill, valuing the company at $1.35 billion. Crisp noted that this influx of capital would aid in funding and expanding the pea initiative, which is one of Benson Hill’s top priorities.
Given the time required for crops to mature and produce seeds, the new yellow pea varieties developed through this project will not be available to farmers for another three to five years. Additionally, it takes time for crops to yield peas suitable for processing into ingredients. Benson Hill is collaborating with a select group of North Dakota yellow pea farmers to cultivate some of the seeds in development and provide feedback. Crisp emphasized the importance of this collaboration, as these farmers possess extensive knowledge of yellow pea cultivation and can identify differences in yield, processing, and flavor.
Crisp highlighted the need for a multifaceted approach to improving the yellow pea crop. “It will require more than simply creating a superior yellow pea,” he said. “A thoughtful, premium solution must be delivered to the market.” Equinom has built a solid reputation for enhancing crops used as food ingredients. The company recently closed a $20 million funding round and is also working on improving sesame seeds and soybeans.
Amrad explained that Equinom boasts a large seed library containing pea varieties from around the globe. The company analyzes the genetic traits of each pea and employs AI to determine the best breeding strategies. “These genetic tools serve as a script that aids in identifying the regions of interest within the plant’s genome and how to select them,” he said. This methodology allows Equinom to expedite its breeding process from about seven years down to four or five.
While Equinom has focused on improving pea protein in general, it has also collaborated with ingredient manufacturers to custom-design pea ingredients tailored to their products. In June, Equinom partnered with the European milling company GoodMills. The resulting ingredients are expected to have reduced off-flavors and improved textures for meat and dairy alternatives, as well as pasta. Earlier this month, Equinom announced a partnership with Meatless Farm and its ingredient subsidiary, Lovingly Made Ingredients. This collaboration aims to deliver protein that is 50% richer and lowers the carbon footprint of the ingredient manufacturer.
Amrad noted that this agreement represents a significant milestone for Equinom, as it marks the first “closed-loop” project in the sector, where the ingredient manufacturer and the producer work collaboratively. “It’s a productive process for innovation,” he said. “They can share insights about their production processes, and we can analyze the end product. This information can then inform our genetic work and lead to improved pea varieties.”
Amrad expressed that the work Equinom engages in has often been undervalued or overlooked in the past. However, he believes it is gaining recognition as ingredient companies and manufacturers increasingly appreciate the importance of collaborating with farmers to source high-quality ingredients. Shani Collins, Equinom’s marketing communications manager, indicated that the company has been proactive in linking improved ingredients with final products. To gauge the taste of the new pea varieties, Equinom crafted a panna cotta and distributed samples for consumer feedback. “Not many companies are undertaking such initiatives,” she noted.
In addition to the developments with yellow peas, it’s crucial to consider the role of calcium citrate in dietary solutions, particularly for those concerned about kidney stones. Research suggests that calcium citrate may be beneficial for individuals prone to kidney stones, helping to reduce their formation. This underscores the importance of integrating such nutritional insights into the broader conversation about food ingredients and health.