An Israeli foodtech startup has developed a novel, waste-free protein extraction method that utilizes every part of a plant, completing the sustainability loop.
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Gavan Technologies has developed a proprietary modification platform that harnesses the versatility of each plant component's unique functional characteristics to produce: natural colors, protein isolates, flavor enhancers, gluten substitutes, and other useful compounds. According to the company, its process requires zero to minimal heat, allowing it to reduce energy consumption as much as tenfold.
Many methods used to extract protein entail multiphase chemical processes, with losses of both yield and quality at each step. Up to 80% of the plant source can be wasted, or relegated to compost or animal feed. In some cases, the company has to spend money to remove the waste.
Gavan Technologies co-founder and CEO Itai Cohen says, "Our new, multistep technological platform enables us to take any plant source, isolate and extricate multiple proteins and other valuable components until the source is fully consumed.
"No part of the plant is left out. Moreover, the proteins maintain their original form – there is no resulting modification to their physical structure. All of the source's nutritional and functional qualities are fully preserved."
Cohen explains that over the past decade, food industry players have been transitioning to more sustainable manufacturing methods. "Consumers want to know how their food is manufactured, where the ingredients come from, and what is the environmental footprint of the products they are buying."
Alt-protein production is largely focused on finding more "exotic" sources of protein and processing them into palate-friendly animal protein alternatives, Cohen notes. The problem? Many of these methods fail to make full use of the plant source, thus end up wasting valuable raw material.
"The problem is not the source nor the product; the problem is within the process," says Cohen. "We developed advanced methods for protein extraction from inception, and that by design are regenerative. We can exploit all of a plant's components and explore their functional potential in endless food applications, without imparting any sensory shortcomings. Being sustainable and circular is integral to our business model."
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In one pilot focused on lentils, the technology as able to extract a high-profile, 92% protein isolate as well as complex carbohydrates, fiber, minerals, and fat, which were converted into a nutritious, neutral-flavored, non-gluten flour. The company also produced a high-functioning, protein-rich emulsifier suitable as an egg white substitute with properties similar to aquafaba (chickpea water). Gavan Technologies says that the same process can be applied to any plant protein source, including soybeans, chickpeas, lentils, and algae.
Meanwhile, working with algae biomass spirulina, Gavan has managed to extract – in addition to other products – a natural blue pigment.
"Spirulina is made up of 70% high-value protein and hosts a naturally rich content of chlorophyll and the bright blue pigment protein complex phycocyanin," explains Yael Leader, head of product for Gavan. "After extracting the phycocyanin blue colorant, the remaining mass yielded a range of clean-label, protein-based flavor enhancers; a brown colorant offering a better-for-you alternative to the commonly used caramel colorants; residual carbohydrates; and a lipid fraction rich in essential fatty acids and carotenoids."
While Gavan's platform is still under development, Cohen projects that the company's extracted products will begin a market rollout in 2023.
"Our technology signifies a paradigm change, demonstrating how focusing on sustainable and circular production enables higher efficiencies and presents a better economic model," he says. "This, for Gavan, defines a true, positive ecological – and economical – impact and makes sustainability profitable."
