With the plant-based market booming, legumes are “celebrating a real comeback,” according to GoodMills. The European milling corporation has begun a collaboration with Israel-based plant-tech company Equinom to create new yellow pea seed varieties using patented AI breeding technology. 

By harnessing the natural diversity in crops, no gene editing or modification is required in this process. Equinom will research how best to crossbreed seeds to achieve a tailored raw material with significantly improved sensory properties. 

The ingredients derived from this method are expected to be free from off-flavors while providing the ideal protein composition for appealing texture in high-protein meat and dairy alternatives, as well as pasta.

“The market for plant proteins is still in an embryonic phase. The market is exploding, currently suppliers can still use the most primitive standard ingredients to participate in the growing market,” Svenja Lange-Hitzbleck, head of social business and communications at GoodMills.

“But it is clear to us and to our international industrial customers that the market will be saturated in a few years. By then at the latest, you have to get out of the comparability trap if you still want to generate adequate revenues and yields.”

Recent analysis has found that the US meat-free industry grew by 27 percent, bringing up the national plant-based market value to US$7 billion. Separate research has further suggested that animal-based diets in US and Europe may dro after “peak meat” apex in 2025.

Filling in the organoleptic gaps
GoodMills has been active in the field of plant-based proteins for decades and is considered a specialist of these ingredients. However, in the context of peas, there is still some further potential when it comes to the improvement of this crop’s organoleptic properties.

“In our production, we separate the high-protein pulse flour fractions from the high-starch pulse flours by means of air classification. The protein-rich flours are primarily suitable for texturizing, while the starchy fractions are good for pasta production, for example,” explains Lange-Hitzbleck.

Typically, the pea-typical flavor – an off-flavor – is present in the protein-rich fraction. “That’s why after the air classification process, we have an enrichment of the off-flavor in the protein-rich flour fraction,” says Lange-Hitzbleck.

“The starch industry has no problem with this handicap of pulse flours as they have a chemical purification process to produce pulse isolates. However, if you want to have a native protein-rich flour that is produced very sustainably and with a clean label, you can only solve the problem by physically processing only the pulse flours that have no off-flavor.”

Crossbreeding exotic, ancient and modern varieties
Equinom creates “superior seeds” naturally by crossbreeding exotic, ancient and modern varieties. Using its varied seed bank, Equinom employs computer-based breeding and traditional genomic technologies to predict and simulate new varieties. This “matchmaking process” speeds up and perfects the breeding.

The company has previously collaborated with the likes of PepsiCo’s hummus brand Sabra, to develop a “smart sesame seed.”

Different subsidiaries of the GoodMills Group will be granted access to the tailored yellow pea variant once it has been developed.

Müller’s Mühle, one of Europe’s largest suppliers of dried legumes and leader in legumes refinement, will also use this new variant to build up its portfolio of legume flours for meat, pasta and dairy replacements. It will also serve as a high-protein ingredient for drinks, snacks, breakfast cereals, baked goods and pasta.

Health value of legumes
Besides the functional aspects, the health value of legumes is also underscored by GoodMills. The health value is classically expressed by the amino acid score (AAS). Most suppliers only aim for a high AAS because it optimally supports muscle growth.

“Pulses in general have a high AAS, but there is more to it,” explains Lange-Hitzbleck. “In pulses you find legumin, also called ‘vegetable casein.’ This is a protein substance analogous to the casein of milk, obtained from beans, peas, lentils, vetches, hemp (specifically edestin) and other leguminous seeds.”

“It is a globulin and structurally similar to the 11S globulin family. That’s why legumin protein flours can also be considered for preventing and treating sarcopenia.”

Certain pea varieties have particularly low levels of the amino acid methionine. “Intriguingly, the levels of methionine obtained from the diet can have a large effect on cellular methionine metabolism,” remarks Lange-Hitzbleck.

“Many cancer-cell types require exogenous methionine for survival. Therefore, methionine restriction is a promising avenue for treatment. Restricting methionine to certain cancers by diet, alone or in combination with certain chemotherapeutics is a promising antitumor strategy.”

Low-methionine proteins have synergistic effects in fighting cancer, notes Lange-Hitzbleck. “As a group, we are developing a protein cabinet for human and medical nutrition. As you can see, we are all about designing proteins that generate the highest customer benefit. This is absolutely a future market.”

Scaling smarter seeds
In recent developments, Equinom teamed up with sesame seed processor and exporter Dipasa to roll out a protein-rich sesame variety as an alternative to conventional plant bases. 

Last October, the seed breeding expert inaugurated a new R&D center that houses all vital departments together – biochemistry, applications, sensory and breeding. 

“Our aim is to drive the global creation of truly healthy, appealing and sustainable non-GMO foods which are affordable to the masses,” comments Rick Mignella, executive vice president and managing director, North America at Equinom.

“We are always happy to partner with passionate companies who are doing their bit to help future-proof the planet through plant-based innovations.”