Are Plants the Future of Protein?

Plant Based Egg Protein Approved by FDA

Water lentils derived from the duckweed plant are believed to be the most abundant plant based protein in the world. Just weeks ago the FDA approved them for use as an egg substitute under the generally regarded as safe (GRAS) section of the Federal Food, Drug and Cosmetics Act. Despite a history fraught with production complexities and regulatory obstacles, Rubisco protein is poised to scale capacity in the U.S. and, as meat producers hope, act as support rather than competition in the protein sector. For plant based protein initiatives and sustainability goals the news comes as a major win and an indicator of how federal policy will likely shape the future of our food production system. 

Why Wasn’t Rubisco Protein Approved Until Now?

The scales appear to have tipped for Rubi protein. Historically the duckweed derivative has been viewed as a risky food option to produce at the commercial level.  Because it is grown in water and has high absorptive properties there is great potential for bacterial contamination in growing facilities as well as, higher probability of E coli and salmonella outbreaks or heavy metal saturation.  Extracting the protein dense lentils has also proven complex and expensive. 

Until now, any benefits have not been worth the costs of production.  HAPI and a general push to adopt more plant based protein options for the sake of an increasingly secure and adaptable food supply have changed the way we perceive the cost benefit ratio. Coupled with major technological strides, any risks and expenses associated with the Rubi protein seem to be overshadowed by the potential good another commercially produced protein option could provide.

As it turns out, very few people are willing to replace a beef burger with insect protein patties and lab grown meats have been slow to develop market appeal. Expensive though it may be to get from farm to market, a plant based option may be the better business model and an alternative the FDA is willing to develop regulations for.

The Benefits of Rubisco Protein

Rubi protein has always been appealing because it is fast growing.  It can double its biomass in just two days. It also is a rare plant based complete protein and contains all nine essential amino acids. But what truly sets it apart is its versatility. Just like an egg it can be whipped into a foam, act as a gel for jellies and emulsified to build a mayonnaise consistency.  It can be used to add moisture or fat or act as a binding agent.  Rather than replace breakfast eggs, the protein is intended to be used as an ingredient in baking mixes, salad dressings, frozen dairy, and even dry goods like cereals and pastas. Virtually neutral in flavor and allergen free, it's a food that covers a lot of bases and could support multiple food production industries.

Considering that 8% of egg production in the United States goes directly into food manufacturing, Rubi protein stands to take pressure off of the laying hen industry which has been volatile due to Bird Flu outbreaks.  Food manufacturing companies need eggs to perform multiple operations. Until now, the only way to replace eggs is with multiple alternative ingredients in order to produce the desired result.  Rubi protein would allow food manufacturers to purchase a single ingredient replacement.  Ideally, the multi-purpose  ingredient would contribute to food price stability.

Plant Protein’s Impact on the Meat Industry

Offering an egg replacement is the primary goal of Rubi protein and Plantable, one of the primary companies aiming to scale operations.  For the laying hen industry this is good news.  In the past, laying hen producers have only kept one replacement hen for every three hens actively laying in case of a culling situation. Due to wide spread Bird Flu outbreaks that number is now close to one replacement for every two hens. 

It's a strategy that has equipped the industry to replace any HPAI laying hen losses quicker than they have in the past.  However, the larger safety net coupled with the inevitable barn culling has contributed to volatile egg prices.  An egg alternative that could consistently supply food manufacturers with ingredients would certainly take some of the pressure off of the laying hen industry and keep egg prices as they are now which, according to the USDA, is in the low-to-mid $2 range per dozen.

If successful, Plantable will have built a model of how plant based proteins can serve as a support to the animal protein industry without acting as significant competition. They will achieve the desired effect of stabilizing food prices and diversifying food options for the sake of food security.  Should Bird Flu outbreaks become increasingly challenging, there are options that protect both food businesses and consumers as well as provide laying hen producers with a buffer.

And yet, we’ve witnessed more policy and regulatory decisions lay the groundwork for plant based protein options to gain significant momentum while animal protein industries appear to be at the mercy of the ever changing variables of climate, fiscal policy and trade negotiations.  Food companies anticipate that by 2040 only 40% of global meat consumption will come from conventional production. Rubi protein is expected to be just one of the many meat replacements that will make up the remaining 60% of protein options.  For a plant based protein option that was historically viewed as too risky to approve for commercial production to suddenly be ushered in under GRAS could be a sign that food production in general is taking a hard shift away from conventional methods.