New soy protein aims to solve taste challenges in plant-based products
A new textured soy protein developed through a partnership between ICL Food Specialties and DAIZ Engineering promises to address persistent sensory challenges in plant-based meat and seafood applications. The protein, branded as ROVITARIS® SprouTx™, utilises a proprietary germination technology that claims to eliminate the characteristic beany and bitter notes typically associated with soy-based ingredients.
Technical development focus
The development represents a significant technical advancement in soy protein processing, with DAIZ Engineering’s germination technology serving as the cornerstone of the innovation. The process reportedly achieves improved organoleptic properties whilst maintaining optimal nutritional attributes, addressing a long-standing challenge in plant protein formulation.
According to Koji Ochiai, CEO of DAIZ Engineering: “Through an innovative process, we demonstrate significant advancements in the taste, texture, and nutrition, which also impacts the affordability of the textured soy protein.”
Commercial implications
The new ingredient is positioned to assist food scientists and formulators in developing plant-based products with enhanced sensory characteristics. Rado Sporka, Vice President of ICL Food Specialties Commercial Business, notes that the protein is “without the characteristic ‘beany’ or bitter taste”, potentially enabling formulators to create more acceptable plant-based alternatives.
Market availability and specifications
The formal launch of ROVITARIS SprouTx is scheduled for Food Ingredients Europe 2024 in Frankfurt, Germany, from 19-21 November. However, commercial distribution is not expected to commence until 2025. Technical specifications and formulation guidance will be available to food scientists and manufacturers at the ICL Food Specialties booth #3.1K10 during the exhibition.
Corporate background
ICL Food Specialties operates as a division of ICL Group, a specialty minerals company with significant operations in bromine, potash, and phosphate markets. The company reported revenues of approximately $7.5 billion in 2023 and maintains a workforce exceeding 12,000 globally.
DAIZ Engineering specialises in protein technology, focusing on molecular-level modifications of plant-derived nutritional components. Their expertise centres on process engineering and the development of enhanced plant-based ingredients.
Technical documentation
A detailed white paper discussing the protein’s development and technical specifications is available for food scientists and formulators requiring additional information about the ingredient’s functionality and application parameters.
- For more information, visit: https://www.iclfood.com
