Yeast-based vegetable proteins

Vegetable proteins are a holy grail. The search for alternative sources of protein is in full swing worldwide, demand from the food industry is increasing. Scientists from all over the world are studying the 'plant-based' product group. 

Biotechnologist & food technologist Corjan van den Berg and bioprocess technologist Edgar Suaréz. Suaréz is from Colombia and did his PhD at WUR with Corjan as co-supervisor. Corjan van den Berg: "We investigated the usability and deployability of micro-algae. The results of the research proved to be very fruitful. This paved the way for our company FUMI Ingredients, the corruption of the words functional microorganisms". 

Yeast

Of course, Van den Berg does not reveal the exact process. He does want to give a clue. "We gently extract proteins from microorganisms. From a technical point of view, it is possible to do so from microalgae, but it is not yet scalable due to the high cost of the biomass. We therefore extract our vegetable proteins from the residual flows, such as yeast, and produce a protein concentrate from them. 

Yeast is cheap and is released from a variety of industrial processes, including the brewing of beer. For brewers it is an additional or residual flow, for us it is a completely new product. The fact that yeast is cheap was one of the decisive points to start our business. It can be scaled up to meet future demand".

Infrastructure

"Another advantage is that, for our product, it is overseeable in terms of technology. The brewers already have the infrastructure in place, we can 'connect' through our process. This is also possible at other companies that release yeast. The possibilities are almost endless. FUMI's vegetable protein can be used as an alternative to egg protein, and is increasingly appearing in foodstuffs. Not only in meat substitutes, but also for example in mayonnaise, meringues and sweets. Many large companies want to take the step to vegetable-based products. That makes the plant-based market mature and no longer a niche". Food producers of various types and sizes already know how to find the start-up from Wageningen. "There is much interest, very much even. Various companies are looking for the holy grail to find an alternative to the egg protein. Who has approached us already? I can't say, but let me put it this way: if you go to the supermarket and you study the meat replacement product board and you take 70 percent of it: then you've come a long way."

Pilot plant(s)

Vegetarian must become vegan' is the goal of Van den Berg and Suaréz. "Yes, that's our plan. Next are bakery products and sauce brands. In the end, we aim for all products to which egg protein is now added. That happens for various reasons; to make foams, to stabilise emulsions and to stick products together", explains Van den Berg. In February 2020, FUMI is running from a pilot plant on the grounds of the university in Wageningen. "We are now in a kind of greenhouse and run our production in a mini factory. At the moment it's still about half a kilo a day. Of course that is just the tiniest drop in the ocean, but we hope to change that soon. We are currently working on the next step from the pilot phase. It will not be easy, it will take time and effort".

A-typical

Van den Berg and Suaréz are scientists, but since their discovery and the founding of FUMI also entrepreneurs. "I sometimes say that Edgar is the real scientist and I'm a pseudo-scientist. No kidding: we've gained a role. To find out whether we were up to the task and whether our product was viable, we went through the Startlife accelerator as a start-up. That's where you learn the basics of running a business."

Price

FUMI's invention did not go unnoticed. Last year, the company won the Rabo Duurzame Innovatieprijs (Rabo Sustainable Innovation Award). Through this award, Rabobank encourages entrepreneurs to participate in innovative solutions that really matter. Entrepreneurs who want to contribute not only to the growth of their business, but also to a social issue and a better world. Corjan: "That was a very special moment, a recognition of all the time we have invested, the uncertainties and struggling. The 20,000 euros that go with the prize have been put into the pilot plant by the entrepreneurs. "Without that money, it wouldn't have been running, a kick start indeed." The award has also contributed to the serious interest of external financial parties. "By talking to each other, we have received a financial injection of half a million euros. You understand that we can see a bright future."

www.fumiingredients.com

Photo: © FUMI Ingredients