Israeli startup ReaGenics has successfully boosted the protein content of potatoes from the usual 2% to a remarkable 31%. Using advanced plant cell culture technology, the company believes it can push this figure to 40%, opening up new possibilities for protein spuds in the market.
ReaGenics is among the innovators using plant cell culture to produce high-value ingredients. Instead of traditional farming methods, which rely on sunlight, water, and soil, these companies grow plant cells in bioreactors, feeding them with sugars, vitamins, and minerals. This sustainable method ensures a steady supply of botanicals, unaffected by climate change, political instability, and soil contaminants.
Source: PFN Ai Archives - Cell grown Agria potatoes
Dr. Michael Kagan, cofounder and chairman of ReaGenics, says this approach significantly increases protein production in potatoes and is quote by AgFunder News as saying “Not all potato varieties can be made into tissue culture,” he says. “But we managed to do it with a select few. By optimising growth conditions, we discovered that protein concentration in the cells is significantly higher. This is all achieved without genetic modification and retains the full spectrum of amino acids found in regular potatoes.”
Currently, potato protein is mainly a byproduct of starch production, with limited availability. However, Michael Kagan sees vast potential for human food. Potato protein is highly nutritious, non-allergenic, and has excellent functional properties like solubility and emulsification. Plus, it has a minimal environmental footprint and lacks the unpleasant aftertaste common in many plant proteins. It also reduces longterm reliance on animal based proteins.
Source: PFN Ai Archives - Cell grown New Zealand Indigenous 'Waiporoporo' potatoes
ReaGenics has received interest from major companies looking to use potato protein in various applications, from plant-based meats and milks to high-protein potato chips. There is also potential for products aimed at malnutrition, as the potato biomass contains both carbs and protein.
ReaGenics is also exploring other ingredients grown via plant cell culture, including cannabinoids, coffee, and anthocyanins from purple maize. This innovation promises a bright future for plant cell culture technology and its applications in everyday foods.
Could cell grown vegetables be the saviour of heritage and indigenous varieties?
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