#Finland #Espoo #Plant-Based #VTT #Rethink

Transforming the Plant-Based Ingredient Landscape in Finland

In recent years, the spotlight on plant-based food ingredients has intensified, with a primary focus on proteins and their production methods. The RETHINK project, led by the VTT Technical Research Centre of Finland, in partnership with several Finnish food companies, is spearheading a shift in the industry by exploring innovative strategies to develop profitable plant-based ingredients.

A New Approach to Plant Ingredients

The culmination of extensive research under the RETHINK project highlights the necessity of rethinking traditional value creation in ingredient production. The prevailing sentiment among project leaders is that every byproduct generated during the production of plant ingredients should be leveraged to enhance profitability. This entails not only developing new ingredients tailored for specific applications but also fostering closer collaboration among all stakeholders in the food supply chain.

One significant goal of the project is to encourage a sustainable transition towards more plant-centered diets. Such a shift is anticipated to yield a multitude of benefits—improved public health outcomes, reduced environmental impact, and enhanced societal resilience.

Harnessing Local Resources

The RETHINK initiative, funded by Business Finland, is specifically designed to construct profitable business frameworks within the unique context of Finland. The project focuses on transforming local plant materials such as oats and faba beans into versatile ingredients for food manufacturers.

Emilia Nordlund, the project leader at VTT, underscores Finland's potential to develop new local and distributed production models. With a robust network of engaged farmers and an upsurge in the food industry’s appetite for plant-based products, the groundwork is set for expanding profitable business avenues.

Maximizing Resource Utilization

Many existing business models continue to prioritize primary plant protein extraction, often neglecting the value embedded within other parts of the raw materials. For instance, while peas are primarily processed for their protein content, the carbohydrate-rich residues typically find their way to lower-value applications, such as animal feed. The RETHINK project's experts advocate for the identification of high-value use cases for these byproducts, even extending beyond the food sector into cosmetics and other industries.

This comprehensive approach necessitates enhanced collaboration among farmers, ingredient manufacturers, food companies, investors, and policy-makers. Establishing shared best practices is crucial for mitigating risks in supply chains and ensuring scalability in production.

Collaborative Innovations in the Industry

A standout example of effective collaboration within the RETHINK project is the synergy between Viking Malt and Valio. Their joint efforts resulted in a novel food product utilizing germinated faba bean protein granules, addressing the burgeoning demand for plant-based and hybrid meat products.

As Susanna Kallio, Vice President of Plant-Based Business at Valio, and Xin Huang, Group RD Manager at Viking Malt, articulate: “Our collaboration aims to maximize the value derived from Finnish raw materials, leveraging local knowledge and practices to innovate.”

Pioneering New Techniques and Companies

VTT's advancements throughout the RETHINK project further signify the march towards profitable and simplified local production. Innovations like enzyme-assisted processes decrease reliance on chemicals while also optimizing ingredient functionalities, reinforcing production efficiency.

For instance, VTT has secured patents for groundbreaking techniques that concentrate oat dietary fiber, specifically beta-glucan, allowing incorporation into liquid products without compromising texture—a game-changer for the industry.

Additionally, the project facilitated the emergence of Happy Plant Protein, a spin-off company focused on scaling up plant protein production. Leveraging existing food industry infrastructure and regional raw materials, this enterprise showcases its commitment to international market expansion, further signifying the project’s influence.

Conclusion

In summary, the RETHINK project embodies a pivotal moment for the Finnish food industry, presenting a blueprint for sustainable, profitable practices in plant-based ingredient production. As stakeholders unite to embrace innovative models and collaborative strategies, the potential to revolutionize the industry becomes increasingly tangible. This initiative not only promises to bolster local economies but also aligns with global shifts towards healthier, more sustainable food choices.