Learn more about Cosun Protein at Course Americas 2023!

Can you tell us a little bit about the conception of Cosun Protein in 2022? How is this new branch of Royal Cosun working towards the protein transition?

In Royal Cosun’s strategy towards the near future we have defined plant-based proteins as an important growth platform. Herewith we are responding to the growing demand for plant-based proteins and green food ingredients. In addition, plant proteins contribute to the transition in the Cosun portfolio to ‘green’ (climate-friendly) and health-promoting alternatives. Thus via Cosun Protein, Royal Cosun wants to accelerate and play an important role in the plant-based protein transition.

What is Cosun Protein’s position or reach in the US market? Are there any notable differences from the European part of the business?

There are of course difference in the various regions when looking at certain applications for examples but we also believe that there are the same main challenges in these regions for formulators. And that is to overcome the taste & texture challenges in a wide range of application. With our Tendra product we therefore have the same focus and message to formulators: our protein can really help to create better tasting formulations.

Are there specific benefits of fava bean compared to other plant-based proteins like soy or pea protein?

Our protein has a neutral taste unlike most proteins that come from beans or peas. In addition Tendra has a very good solubility, a good emulsifying effect. Combined these properties create an ideal ingredient for plant-based dairy alternatives, among other applications of course.

What are the current applications of Tendra® Fava Bean Protein Isolate, and is there anything in the pipeline that Cosun Protein is developing?

Our products replace animal proteins in, for example, cheese, yogurt, and ice cream. This means that these products can be produced much more sustainably. We also ensure that the plant-based ingredients we develop do not require additional additives. Because ultra-processed food is less healthy and many of the current plant-based dairy alternatives are simply not good enough in terms of taste and nutritional value.

What to expect from Cosun Protein in the future: More unique plant-based products that are produced in a sustainable way and offer unique properties such as neutral taste and gelling capacity.

With your personal passion for healthy foods and plant protein, what do you enjoy most about your current role at Cosun Protein?

I have been working with healthy, sustainable plant-based ingredients most of my career. I truly believe that consumers are getting more and more interested in what they consume. Consumers are getting more aware what is in their food from a health perspective but certainly also from a sustainability perspective - what does it means for the planet. Working on the forefront of bringing these new plant-based ingredients to the market is of course a unique experience which comes with a lot of positive energy, both from our own team but even more from our customers and partners we work with. Having children helps me to understand even more that a change in the way we use our planet is much needed!

At Course Americas 2023, you will be leading a workshop about Fava Bean Protein. What can attendees look forward to about this session?

Here we will showcase formulations where the Bridge2Food participants will be able to taste the benefits of Tendra as described above. So they are more than welcome to taste a delicious plant-based mouse and a very creamy plant-based cream cheese. Besides that we will present and are available to discuss some of the technical properties of Tendra. We are very much looking forward to the feedback and discussions!

Join us October 18-19 in Minneapolis - secure your spot today!