Israeli molecular farming company PoLoPo is to start supplying patatin, the native protein in potatoes, to commercial clients following regulatory approval.
PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories that manufacture the target proteins. Its platform is capable of producing egg protein (ovalbumin) in potatoes, but also increases the potato’s naturally occurring protein. PoLoPo expects its process will be able to produce large volumes of functional patatin affordably.
Patatin is a versatile, allergy-friendly, high-quality protein (PDCAAS value of 0.99) with all essential amino acids that is valued in the food/beverage and nutraceutical industries. It is used in plant-based meat and dairy products for emulsifying, gelling, and texturizing as well as bakery and protein drinks.
“We are keeping our eyes on the prize, which is bringing molecular-farmed egg protein to market, but conversations with clients revealed an additional demand for patatin in large quantities at a fair price,” said PoLoPo CEO, Maya Sapir-Mir.
“Because patatin is the potato’s native protein, we expect it will be a relatively easy regulatory process and a fast time-to-market.”
Most potato proteins on the market are non-functional, as manufacturers destroy the proteins while extracting potato starch. Non-functional potato protein is commonly directed to animal feed including pet foods, cosmetics, and pharmaceuticals.
Current prices of functional patatin are high, more than $100 per kilogram (more than $220 per pound). It is cost-prohibitive to extract and dry with existing food processing infrastructure, however, because PoLoPo transgenic potato plants produce such high levels of patatin, this becomes far more economical and returns better yields of protein.
PoLoPo’s plants produce proteins and store them in its tubers. Tubers are harvested when they reach sufficient size, then their proteins are extracted and dried into a powder that integrates seamlessly into current food processing lines and formulations. While derived from genetically engineered plants, the resulting protein powder contains no genetic material and is considered non-GMO.
PoLoPo’s proteins will soon be available to the food industry for testing, and the company is seeking growing partners in the US.
Jim Cornall is editor of Future Food Today and publisher at Ayr Coastal Media. He is an award-winning writer, editor, photographer, broadcaster, designer and author. Contact Jim here.
