The partnership cements GoodMills’ strategy to actively drive and shape the plant-based market with innovative ingredients. And although the milling company has been active in the field of plant-based proteins for decades, it has conceded that there is still scope when it comes to the further development of peas’ organoleptic properties.
Seed-breeding specialist Equinom will use artificial intelligence (AI) to create a unique Yellow Pea variant with defined sensory properties that the duo believe will create contemporary concepts that tick the plant-based and protein boxes.
The Israeli company also harnesses the natural diversity in crops, meaning no gene editing or modification is required.
According to GoodMills, with the plant-based market currently experiencing a phenomenal boom, legumes are celebrating a real comeback. In fact, data from Markets and Markets shows the global pea protein market size is projected to record a CAGR of 13.5% over the next five years, growing from $745m in 2020 to $1.4bn in 2025.
“In Equinom, we’ve found a partner with whom we can get to the heart of this challenge – by creating our own perfect raw material,” said Michael Gusko, global innovation director at GoodMillsX, the company’s innovation task force.
“As the two leading innovators in our fields, we’re always looking for inventive yet natural solutions, and we share the same passion: creating a sustainable, plant-based future.”
Created for the masses
Equinom has developed an abundant seed bank by crossbreeding exotic, ancient and modern varieties. The company employs computer-based breeding and traditional genomic technologies to simulate new varieties, a process that actually speeds up and perfects the breeding.
“Our aim is to drive the global creation of truly healthy, appealing and sustainable non-GMO foods that are affordable to the masses,” said Rick Mignella, EVP and MD, 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. We are confident that we’ll soon enable GoodMills to serve the market with a novel Yellow Pea-based ingredient that will make sustainable and delicious plant-based food more widely accessible.”
The tailored Yellow Pea variant – once developed – will be used by various subsidiaries of the GoodMills Group, headquartered in Vienna, Austria.
GoodMills Innovation will use it to expand its portfolio of plant-based texturates based on wheat and legumes; while Müller’s Mühle will be able to extend its range of legume flours, which are used in a range of applications from high-protein snacks to breakfast cereals and baked goods.