Happy Plant Protein Debuts Textured Vegetable Protein Made From Faba Beans - vegconomist

Happy Plant Protein’s patented one-step process turns legume flour into high-quality textured protein using a dry extrusion process that involves heat and pressure. The technology is compatible with flours from a wide range of legumes and cereals, and can be implemented on existing production lines with minimal investment.

Using flour as the raw material reportedly enables local sourcing, local production, and improved food independence. The resulting protein is said to have a neutral taste and smell, with reduced bitterness and beany notes compared to typical legume proteins.

The ingredient’s texture, hydration behaviour, and functionality can be fine-tuned for different categories such as meat analogues, ready meals, snacks, and hybrid solutions.

“Traditional protein isolates require chemical extraction, large amounts of

water, and energy-intensive drying, producing wastewater and often leaving off-flavours,” said Jari Karlsson, CEO and co-founder of Happy Plant Protein. “Happy Plant Protein bypasses this entirely by using a chemical-free dry extrusion process to transform local flours directly into textured protein.

This approach strengthens regional protein independence and reduces reliance on imported isolates.”

“Healthier for people and the planet”

Happy Plant Protein says its patented technology has already received highly positive feedback from the food and ingredient industries. The company raised €1.8 million in pre-seed funding last year, which it said would be used to further develop and license the technology.

Fi Europe takes place from December 2 to 4 at Paris Expo Porte de Versailles. In recognition of its pioneering approach, Happy Plant Protein has been shortlisted as a finalist in the “Most Innovative FoodTech Solution” category of the Fi Europe Startup Challenge.

“It’s encouraging to see this category recognised, since it shows how much our mission matters globally,” said Karlsson. “We aim to make food healthier for both people and the planet.

Our long-term vision is to provide the food industry with a protein that enables production at a fraction of the cost and complexity of existing solutions.”