The startup produces high-purity protein concentrate from novel pulses using a dry fractionation process, catering to the food and beverage industry. This approach provides sustainable protein alternatives, addressing the growing demand for environmentally friendly food sources.
Funding
$42.2M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
The food and beverage industry faces increasing pressure to find sustainable and environmentally friendly protein sources to meet growing consumer demand. Current protein concentrates often lack the desired taste, functionality, and nutritional profile for various food applications.
Solution
Phytokana Ingredients addresses these challenges by producing high-purity protein concentrates and co-products from novel pulse crops using a low-emissions dry fractionation process. This method yields protein ingredients with a neutral taste, smell, and color, making them suitable for diverse food formulations. By working directly with farmers, Phytokana ensures a consistent supply of high-quality faba beans, optimizing both grower profitability and ingredient functionality. The company's process extracts all components of the pulses for human or animal consumption, minimizing waste and maximizing sustainability. Phytokana's ingredients simplify food production, offering clean, minimally processed solutions that meet the growing demand for transparent and sustainable food options.
Target Audience
Phytokana's primary customers are food and beverage manufacturers seeking sustainable, high-quality plant-based protein ingredients for various applications, including alternative meat and dairy products, baked goods, and gluten-free foods.
Features
- Production of protein concentrate with 70% purity and 12% dietary fiber
- High protein flour with 32-36% protein and 21% fiber content
- Pulse flour with 18-20% protein content, offering oil and water binding properties
- Ingredients suitable for alternative meat and dairy, baked goods, bread, and extruded products
- Non-GMO, non-allergenic, gluten-free, soy-free, and dairy-free products
- Proprietary traceability report, "Data Combine," to measure GHG emissions from crop output
- Custom-designed process flow using no heat to avoid denaturing protein and ensure consistent functionality