Ultra-high soy protein: US crop company leverages plant genomics to drive ingredient innovation
19 Mar 2020 --- US crop improvement company Benson Hill has unveiled plans to release the first commercially available Ultra-High Protein soy variety to meet market demand as more plant-based companies ramp up production. As the meat alternative space accelerates, the plant breeders will release soybeans that can effectively replace soy protein concentrate via typical soybean crushing. This enables food companies to eliminate energy and water-intensive processing steps across the consumer food, animal feed and aquaculture markets. The initial launch will include over 20,000 acres of soy across the US in 2021, expanding tenfold in 2022.
In an in-depth interview with FoodIngredientsFirst, Matt Crisp, Benson Hill CEO, explains how Benson Hill's seed-to-shelf innovation pipeline leverages plant genomics to drive ingredient innovation through its CropOS platform. This accelerates the path to market by employing proprietary phenotyping, predictive breeding and environmental modeling algorithms, allowing Benson Hill to optimize not only the protein content of its soy varieties but also the optimal environments for these varieties to be planted.
The objective is to improve soy yields and critically protein levels at the same time.
“The natural genetic diversity of plants is one of the most powerful sources of product differentiation for companies driving the modern food system,” says Crisp. “The plant-based meat market is projected to reach US$85 billion by 2030 with the entire alternative meat market being estimated at US$140 billion by the decade’s end. Our Ultra-High Protein soy will meet demand across the value chain from growers looking for a way to participate in producing the next generation crops, ingredient and food companies securing key inputs to their plant-based products, and consumers making the switch to a plant-based diet to improve their health.”
Soy has one of the most balanced amino acid profiles and the highest digestibility of all plant proteins, Crisp notes.Benson Hill is focused on the natural genetic diversity of plants and recognizes soy is the most widely used plant-based protein source that supports this market. Soy has one of the most balanced amino acid profiles and the highest digestibility of all plant proteins, Crisp notes.
“We entered this market to serve the growing global need for sustainable sources of protein. We are excited by the alternative meat innovators who share our mission of harnessing plant genetic diversity as a source of food innovation. We are interested in improving a variety of crops along with soy that are key ingredients as seven out of ten consumers are increasing their plant protein consumption,” he continues.
Plant-based protein trends are in line with the number two trend from Innova Market Insights for this year; “Plant-Based Revolution.” The market researcher highlights a 68 percent average annual global growth in food and beverage launches with a “plant-based” claim (CAGR 2014 to 2018).
Consumer trends toward healthy, eco-friendly food are also driving plant-based proteins like soy. “In addition to seeking healthier diets, consumers are seeking plant-based foods as a means to a healthier planet. The combination of these drivers gives us confidence in future demand. Innovation at all levels will be key to meet the consumers’ future taste expectations. By innovating at the plant level, we are providing food manufacturers new tools to meet consumers ever-increasing taste expectations,” says Crisp.
Benson Hill’s CropOS platform combines machine learning and Big Data with breeding techniques and plant biology to dramatically accelerate and simplify the product development process. “Because our varieties can achieve the protein levels of soy protein concentrate without the additional processing steps needed to concentrate the protein; this effectively delivers the same unit of protein using less water and energy,” he stresses.
“As innovators, we are serving environmental- and health-conscious consumers an improved option to their plant-based diets with ingredient innovation that eliminates processing steps.”
“It is extremely important to us to serve health and eco-conscious consumers because this is, fortunately, becoming the norm. Consumers are pioneering a change in our food system by demanding clean label, ethically and sustainably sourced, healthy food. Food and agriculture companies are responding accordingly – those who do not respond to this call will be left behind.”
Benson Hill will begin in US states including Iowa, Indiana and Illinois and expand from there. Farmers can access the soy variety as the company contracts out next year.
Improving yields and keeping protein content high
Breeding has always been a data-driven enterprise, notes Crisp and now, more than ever, advances in computing power and understanding of genetics have given the company the ability to crunch exponentially greater amounts of information (Big Data) to produce increasingly useful outputs – including predictions.
“By combining these advancements with unprecedented levels of collaboration across the value chain, we can create new opportunities for sustainable food production,” he adds. “Predictive breeding through CropOS allows our breeders to target multiple traits at one time – including yield and protein – while optimizing environment selection to maximize these traits. Breeding is a balance, and our Ultra-High Protein varieties have struck the right balance of protein production while remaining competitive on yield.”
Soy rides the wave of plant-based protein popularity.Expansion of soy
Plant-based proteins dominated the food and beverage landscape in 2019, driving new product introductions and overall industry buzz – this trend gathers momentum throughout 2020 as plant-based proteins continue to be in the spotlight.
Today’s consumers are actively seeking out foods and beverages that supply protein because they understand more widely than ever that it is an essential part of a healthy diet.
The mainstreaming of plant-based proteins is attracting so many contenders, including big players within the F&B industry. For instance, US-based pork processing giant and wholly-owned subsidiary of Hong Kong-listed WH Group Smithfield Foods, launched a soy-based protein portfolio under its Pure Farmland brand last year.
The growth potential of plant proteins is underscored by International Flavors & Fragrances (IFF) and DuPont who announced landmark plans to merge IFF with DuPont’s Nutrition & Biosciences (N&B) business last December. The combination is touted as creating a global leader in high-value ingredients and solutions for the global food & beverage, home & personal care and health & wellness markets. The new company is expected to gain a top position across several categories including soy proteins and probiotics.
As food companies look for ways to keep pace with the rapidly expanding and evolving market, ADM recently identified key trends that will drive innovation and growth in the plant-based protein space in 2020 and beyond, that include “Meaty Innovations,” “Keep it Clean” and “Comfort is King.”
ADM also began expanding the production of non-GMO soy protein concentrate at its facility in Europoort, the Netherlands, in February. Again, the company wants to keep pace with the growing demand for high-quality plant-based proteins in European markets. The non-GMO soy protein concentrate is available in a powder and will be suitable for all types of food applications.
By Gaynor Selby
