Equinom在最小加工的豌豆蛋白中达到创纪录的75％蛋白质含量

印第安纳波利斯 -

FoodTech Company Breaks Industry Record and Validates Potential of Advanced Pea Protein Ingredient for Plant-Based Food and Beverage Market

印第安纳波利斯，（2022年6月21日）- 今天，Equinom该公司旨在培养对人和我们的星球真正更好的植物成分的使命，宣布其达到了创纪录的75％蛋白质含量 - 打破了以前的70％的记录，目前已准备好商业化 -开发的最小加工的豌豆蛋白成分旨在推动可持续植物成分中蛋白质含量的边界。为了实现这一突破，Equinom使用其MANNA™技术平台繁殖了黄豌豆的新品种，该平台确定了种子遗传结构中的食物应用所需的特征，并预测了最佳的跨繁殖匹配项，以产生更好的品种，而无需基因工程。考虑到异常高的蛋白质含量和其他繁殖到源作物中的特征，Equinom豌豆蛋白（EPP）独特地提供了豌豆蛋白分离株（通常用于食品应用中）和豌豆蛋白浓缩物（通常适用于宠物食品和宠物食品和豌豆蛋白）（通常用于宠物食品和豌豆蛋白填充物）。

基于当前的市场研究和公开可用的信息，当今市场上没有其他豌豆蛋白成分在不使用化学加工的情况下达到了高水平的蛋白质含量。除了高蛋白含量外，EPP还提供食品功能，例如豌豆蛋白分离株的乳化，泡沫和凝胶化，但具有浓缩液的溶解度和浅色，以及较低的生产成本和可持续性的益处，最低含量加工。EPP还提供了超出市售分离株（包括高纤维和较小钠（来自氢氧化钠的残留液用于豌豆蛋白分离株）的残留物）的额外好处。While advancements still need to be made to produce this level of protein content at commercial scale, this achievement demonstrates the company’s ability to rapidly develop unique plant protein ingredients optimized for food applications that enable food manufacturers to better meet consumer demands for more delicious, nutritious, affordable, and planet friendly products.

到目前为止，市售的豌豆蛋白分离株依赖于湿式分级，这是一种使用化学物质，水和能量提取蛋白质的加工。在这项内部试验中，Equinom仅使用干分馏方法从其晚期豌豆品种中提取蛋白质的能力，该分级仅使用铣削和空气来机械地将蛋白质与豌豆分开。试验的方法和结果如下：

• Equinom使用其高蛋白晚期黄豌豆品种，该品种自然杂交以提供最多35％的蛋白质含量(with no genetic engineering).
• This compares to a standard范围21％-25％蛋白质对于黄豌豆。
• The high protein content, unique structure and biochemical composition bred into the Equinom peas resulted in higher protein separation efficiency, protein yield and protein purity.
• The Equinom pea variety delivered75％蛋白质含量为14％蛋白质产率在最小加工的豌豆蛋白中，虽然将22.4％蛋白含量的市售豌豆品种用作比较57.7% protein at only 9.25% protein yield。内部试验的结果通过外部实验室验证。

尽管与75％蛋白质含量相关的14％产率低于效率靶标，但Equinom已经开发了一种具有70​​％蛋白质含量的PEA蛋白成分（其先前的记录），目前已准备好进行商业化。具有65％蛋白质含量或更高蛋白的植物蛋白更容易质感用于替代肉类应用，而Equinom的探索性和商业就绪创新都超出了这种障碍，这可以为植物性食品制造商创造新的可持续选择。The results of the exploratory EPP further demonstrate the ability of the company’s technology platform and mission to cultivate plant-based ingredients that are truly better for people and our planet by breeding higher quality, non-GMO crops that are optimized for food and need only minimal processing.

“We’re proud of this significant achievement with our pea protein and are truly excited by the possibilities our innovative approach can unlock for food companies and consumers of plant-based foods,” said Sigal Meirovitch, Senior Director of Protein Research & Development at Equinom. “As the need for heavy processing of pea protein is a major bottleneck for the sustainability and affordability of plant-based foods, we see this scientific discovery as a real game changer for the industry.”

成就遵循wi大幅增长团队th multiple executive hires in the U.S. as Equinom prepares for accelerated growth in the North American market. In recent months, Equinom appointed Nestlé veteran and former CEO of Noosa Yoghurt, Frank Higgins as Executive Vice President, Strategy to oversee the strategic direction of the organization as it enters a new growth phase. Longtime marketing consultant and former CMO of Bonduelle Fresh Americas, Galit Feinreich, joined as Chief Marketing Officer where she manages high-performance marketing and brand-building strategies to drive awareness and position Equinom as a leader in plant-based, non-GMO ingredients.

To learn more about Equinom, please visitequi-nom.com。