A briefing on the Plant Protein Company's development(2025.05)

Plant Protein Market

• Ireland's plant-based protein still relies almost entirely on imports from EU and non-EU countries.
• Vegan Food Group, a plant-based company, is investing £5 million to bring the American plant-based egg brand Just Egg to the European market.
• Catchfree has secured 1.2 million Swiss francs    in seed funding and plans to launch plant-based seafood products in Switzerland.
• Beneo's  €50 million legume processing plant in Germany has officially commenced operations. The new facility will primarily process legume crops, including fava beans and others.

Plant Protein Products Plan

• Beyond Meat has partnered with LA VIE to launch the Beyond La Vie Burger.
• Heura has partnered with SWAP to launch plant-based chicken tenders Suprême in  European supermarkets. Produced in France and made with only seven plant-based ingredients, each serving provides 20 grams of protein.
• German plant-based meat brand Billie Green has announced that it will officially launch its first plant-based air-dried ham on May 5th.
• Tindle's plant-based chicken offers a "whole-cut meat" texture experience. The product formula combines wheat flour, vital wheat gluten, starch, soy protein, and coconut oil.
• Swiss brand THE GREEN MOUNTAIN has launched an innovative plant-based chicken wing that notably features imitation "chicken skin." After two years of research and development, this product closely resembles traditional chicken wings in both appearance and taste, particularly showcasing a crispy "skin" and juicy texture when grilled or fried.
• Rügenwalder Mühle has announced the launch of its first plant-based fish product,   Vegane Mühlen Fischstäbchen. The product primarily uses soy protein as its protein source.
   

The Plant Protein Research Progress

• The technology developed by CoryPro enables the purification of protein content in    guar meal to reach 80% (protein concentrate) and 92% (protein isolate), significantlyhigher than its original protein content (approximately 55%).
• Studies have shown that navy bean protein exhibits superior functional properties compared to pea and soy protein. Navy bean protein demonstrates better solubility and  forms stronger gels than several commercial plant-based proteins currently available on the market.
• A study has found that blending 75% whey protein with 25% pea protein, forming a gel through heating at 80℃, then processing through pressing, dehydration, and moldshaping, ultimately produces a block-shaped cheese whose  flavor and texture closely resemble those of traditional Indian paneer.