Meelunie, a Holland-based supplier of plant-based proteins, is opening a new fava protein manufacturing facility in October 2022. Helping meet the growing demand for plant-based proteins in ways that also address deforestation, inefficiencies in global agriculture, and other climate-related challenges.
The facility will be equipped with cutting-edge processing technology from SiccaDania, and employ a breakthrough process methodology developed by the University of Copenhagen (UCPH) following 17 years’ research.
“The UCPH breakthrough is two-fold,” explains Gijs van Elst, the project’s leader at Meelunie. “First, they’ve managed to remove the fava bean’s bitter taste, making it perfect for use in human food applications ranging from dairy and meat alternatives to sports nutrition and gluten-free products. And UCPH’s process is also more efficient, so we’re able to valorise the entire bean.”
Meelunie CEO Marco Heering sees this processing facility as a significant step forward. “The limited availability and suitability of local alternatives to soya have been a handbrake on the protein transition for some years. Because the fava bean thrives in non-tropical climates, such as Europe and North America, this facility can be a genuine gamechanger.”