Pioneering protein: Suiker Unie unlocks protein from sugar beet leaves
14 Oct 2019 --- Beet processor Suiker Unie will produce its first 100kg of protein from sugar beet foliage this year with its Green Protein Demo Plant. The process is a unique “pioneering” method that the Dutch company has exclusive rights to. It makes use of the 1-3 percent protein content in green plant leaves and will eventually be used for plant leaves other than sugar beet. The business flags that plant protein sources will be essential to produce enough proteins to feed the growing world population, and expects the first products made with the protein to be on the market by 2022.
“Nutritious and attractive food that is based on plant proteins must be made. Functional proteins from leaves can provide an important contribution in this area. In the coming years, strong investments in this sector are needed,” Paulus Kosters, Senior Protein Programme Manager at Cosun, tells NutritionInsight. He continues that a much larger proportion of plant proteins should be eaten directly, instead of after the inefficient conversion that occurs via an animal.
The new process is developed and patented by the Netherlands Organization for Applied Scientific Research (TNO). Royal Cosun, Suiker Unie’s parent company, has obtained the exclusive license to use the patent.
“Now that our demo plant is up and running, our ambition is to take the first large-scale production line into operation by 2022. One of the objectives of the demo plant is to collect detailed information on the scalability of the process,” adds Kosters.
Each hectare of sugar beet produces between 20 and 30 metric tons of leaves, which can be used to produce between 180 and 280kg of high-quality protein. “A dark green juice is extracted from the leaves that we can refine and dry in a series of steps to produce a colorless, flavorless and odorless protein powder,” explains Kosters.
The appeal of plant-based alternatives has widened far beyond the relatively small group of people who avoid animal products for ethical reasons.The functional plant protein can be used in applications including meat substitutes, cakes, meringues, beverages, sauces and desserts. Kosters says that the RuBisCO protein found in leaves has an “excellent amino acid profile on all essential amino acids.”
The growth of plant proteins
The Green Protein Demo Plant is part of a strategic program launched by Cosun to produce plant proteins. “We want to be a pioneer in this field,” says Frank van Noord, Innovation Director. “We have always worked to get the maximum value out of our crops. Our open innovation center for alternative proteins, which Cosun has opened at Nieuw Prinsenland in Dinteloord, is a perfect example of this. We are also inviting other parties to join us in the protein transition.”
The appeal of plant-based alternatives has widened far beyond the relatively small group of people who avoid animal products for ethical reasons, to the much larger group of people looking for healthier and cleaner foods and reducing their meat consumption. As a result, vegan labeling and certification schemes are now increasingly commonplace in the mainstream food and beverage market across a whole range of product sectors.
Plant-based growth has been a key theme for several years, but the extent to which it grew into the total mainstream with both vegetarian and vegan options became incredibly clear throughout 2018. Innova Market Insights reports 64 percent average annual growth of food and beverages with a plant-based claim (Global, CAGR 2013-2017). These products include the use of words such as “plant-based” and “100 percent plant.”
Moreover, a recent study found that diets high in plant-based protein may contribute to a longer life. However, a separate study, which systematically reviewed evidence on the impact of red meat consumption on cardiometabolic and cancer outcomes, found that cutting back meat consumption has little impact on health. This was met with an industry backlash, with a group of scientists requesting the papers be retracted on the basis of concerns over public understanding and health.
By Katherine Durrell
