#Finland #Espoo #VTT #plant-based ingredients #Finnish food

Innovations in Plant-Based Ingredients from VTT and Finnish Food Companies

In recent years, the focus on plant-based food ingredients has intensified, especially regarding protein production processes. The RETHINK project, spearheaded by VTT Technical Research Centre of Finland along with various Finnish food companies, marks a significant step towards establishing a profitable plant-based ingredient sector. This initiative highlights the importance of thinking innovatively about how value can be generated from every byproduct in ingredient production, with an emphasis on developing new ingredients tailored for specific end-uses. Collaboration among stakeholders is pivotal for success.

A major objective for food system operators is to encourage a sustainable transition to more plant-based diets, which has positive implications for public health and the environment. The RETHINK project, funded by Business Finland, together with local food manufacturers, focuses on how to effectively create a profitable business model around the production of plant-based ingredients within the Finnish landscape.

Plant-based ingredient production entails processing raw materials, such as oats and faba beans, into diverse ingredients utilized by food manufacturers. Emilia Nordlund, the project leader at VTT, noted the global shift towards localized and decentralized food production models as societies strive for stronger resilience. Finland is well-positioned to develop new plant-based production chains, which could stimulate industrial growth due to its active farming community and increasing demand for plant-based products in the food sector.

Maximizing Raw Material Use and Promoting Collaboration

Many existing business models prioritize plant protein production, often neglecting parts of the raw material that could provide significant value if fully utilized. For instance, while pea protein is critical for meat alternatives, the carbohydrate-rich residuals are frequently relegated to animal feed, carrying far less economic value. Experts within the RETHINK project argue that to create profitability, it's essential to maximize the value derived from every fraction produced during ingredient processing.

Finding high-value applications for carbohydrate-rich fractions is particularly vital, as these often represent a large portion of the raw material. There is potential for value creation beyond the food sector; for example, applications in cosmetics could be explored. Collaboration among all actors in the food system—farmers, ingredient producers, food businesses, investors, and policymakers—is crucial. This collaborative approach can mitigate supply risks and promote scalable production.

A notable instance of cross-company collaboration from the RETHINK project is the partnership between Viking Malt and Valio, which has resulted in a novel product made from germinated faba bean protein granules aimed at both plant-based and hybrid meat markets. According to Susanna Kallio, Vice President of Plant-Based Business at Valio, and Xin Huang, Group R&D Manager at Viking Malt, their joint efforts focus on maximizing the value of Finnish plant-based materials by leveraging local expertise and best practices.

Innovative Solutions and New Business Ventures

The innovative solutions developed by VTT during this project aim to facilitate sustainable local production while providing nutritious ingredients without overly complicated processing methods. Techniques such as enzyme-assisted processing have been introduced to reduce chemical usage and enhance ingredient functionality.

For instance, VTT has patented a new method for concentrating and applying oat dietary fibers, particularly beta-glucan, which preserves the fiber's integrity while keeping liquid products pourable and non-pasty. Additionally, a new pretreatment approach for protein separation has been created to eliminate unwelcome off-flavors common to legume-based ingredients, thus broadening the applicability of legumes in food products.

Under the RETHINK initiative, a spin-off company named Happy Plant Protein emerged, adapting the technology developed by VTT to commercial production. This innovative process separates protein from carbohydrates, successfully texturizing the protein in a single step. Emilia Nordlund noted that Happy Plant Protein is exemplifying how to disrupt the market by capitalizing on existing food industry infrastructure and local raw materials. Currently, its technology is entering industrial production phases in countries such as Latvia and the Netherlands.

Conclusion

The RETHINK project showcases how Finnish food companies, supported by VTT’s research, are pioneering profitable plant-based ingredient businesses that contribute to healthier diets and sustainable food systems. By adopting innovative thinking and fostering collaboration across sectors, Finland is poised to lead in the development of a thriving, plant-based economy that not only enhances food production efficiency but also aligns with global sustainability goals.