Sustainable ingredients for the plant based food market

SPG Innovation, Baker Perkins and the University of Leeds, will develop sustainable ingredients for the plant-based food market. Meat free textured vegetable proteins is a market which is beginning to gain traction and widespread growth is predicted over the next 5-10 years as consumers become more health and environmentally aware. This project aims to address the over-reliance on soy-based isolates which are not UK grown and have less favourable environmental credentials. We will demonstrate a UK sourced protein can be a cheaper, sustainable and healthier alternative to imported protein isolates supporting the continued growth of this market with the UK leading the market innovations.