WOA proprietary technology successfully adapted to produce pea and faba protein isolates

Australian company, Wide Open Agriculture (WOA), has announced it has successfully developed functionally enhanced protein isolates from both pea and faba using its exclusive proprietary technology.

The protein isolates were developed in WOA’s R&D laboratory and produced in its pilot plant in Perth, Western Australia. The development of the functional protein isolates from both pea and faba is the first successful adaptation of the company’s technology that is currently used to produce Buntine Protein.

These functionalized versions have the potential to offer superior performance in several areas, including better taste, increased gel strength, enhanced solubility and improved emulsification, all of which are crucial attributes for creating high-quality food and beverage products.  

This development demonstrates the adaptability of the technology and potential to apply it to a wider range of alternative proteins. Additionally, the new products open additional commercial opportunities for its German production facility, allowing WOA to not only offer its own enhanced pea and faba proteins to the food industry, but also provide contract manufacturing services for producers of pea and faba proteins in Europe. The pea and faba protein markets are large and established, valued at approximately USD$2.1 billion and USD$56.7 million, respectively, in 2023 and 2022.  

Protein isolates refer to protein that has been separated and extracted from its source. Climate change, a growing global population and scarcity of new agricultural land means the development of palatable, affordable and sustainably produced plant-based proteins is becoming increasing critical. Plant proteins have traditionally presented challenges in food manufacturing, including how they mix with other ingredients, their taste and the requirement for additives such as gums and sweeteners to function effectively. The application of WOA’s exclusive technology to the protein isolate extraction process has proved effective in addressing these issues and creating a clean tasting, high functioning plant protein that can be used to in food products without requiring these additional ingredients.  

The company will be showcasing these new proteins at the upcoming Institute of Food Technologists (IFT) event in Chicago, alongside the marketing of its lupin-based protein isolates. "We are thrilled to introduce our new pea and faba proteins,” commented Matthew Skinner, WOA CEO. “Our proprietary eco-friendly, non-chemical process has enabled us to develop superior products that meet the evolving needs of food manufacturers globally. This innovation not only enhances our protein portfolio but also opens up exciting commercial opportunities. We look forward to showcasing these advancements at the IFT event in Chicago."