This month, our 'start-up spotlight' is on Happy Plant Protein. The Finnish food-tech company's patented technology produces tailor-made plant protein ingredients for use across a wide range of food and beverage applications. We speak to the company's CEO and co-founder, Jari Karlsson, to find out more.

What led to Happy Plant Protein’s establishment and what is the company’s long-term goal?

The invention itself was the main motivator. It was discovered that there was an even easier, more responsible and more cost-effective way to produce plant-based proteins. This was especially true when compared to the current isolate/wet separation technology.

At that stage, we did not know that the protein quality of the end product would be so good. The very mild taste, better structure and nutritional content clearly differentiated the technology from air separation, such as in current concentrates. The company's long-term goal is for this technology to become the industry standard for producing plant protein.

In your view, what are the most critical challenges currently facing the alternative protein industry and how do you aim to address them?

The bottom line is that we are running out of food, and all the technologies currently under development are needed. Since most new technologies are regulated, we must also be able to develop new methods for the present.

The success of many alternative technologies is also slowed down by high investments, which also increase production costs. In our case, what makes us stand out from the rest is our simple, single-stage process, the use of existing extrusion equipment, and the use of a simple raw material, flour.

How does Happy Plant Protein’s technology to turn local crops into valuable protein ingredients work?

The process is very simple. We use basic legume or grain flour. It is fed into a dry extruder, and at the other end comes out as ready-made textured protein, equivalent to TVP products already on the market.

If we consider the entire processing process, first we need beans, which are shelled and ground into flour. This is then fed into the extruder, where separation and texturing take place. This stage produces both protein and carbohydrate fractions. Next, they are separated from each other using an optical separator and packed into bags.

The short separation process is energy efficient, uses no water and produces no waste. The original nutritional values are also retained in the end product. The protein fraction has a protein content of between 55 and 70%. The fraction also contains healthy dietary fibre.

What kinds of regional crops is Happy Plant Protein utilising in the production of its solutions?

In general, all legumes work well. Peas, fava beans, lentils, chickpeas, soybeans. In addition, mixtures made from these can be used to influence the content, colour and properties of the final product as desired.

How do you ensure sustainability within your approach?

The process does not require chemicals, energy and water consumption is minimal, and everything that goes in comes out. There is only a small amount of waste when starting and stopping the machine. Additionally, if we also keep in mind that this enables regional production, all logistical distances are shortened.

How does the company differentiate itself and provide a unique solution that stands apart from other innovators within the alt-protein category?

This technology competes with other plant-based protein processing technologies. The technology can be implemented immediately and production can begin right away, with no regulatory restrictions.

We have a partner in Latvia who has drawn up plans for the construction of a new Happy Plant Protein factory. The construction costs for the factory are approximately €6 million. An isolate factory is also currently being built in Latvia, with construction costs of around €150 million. This means that the capital required is also significantly lower.

Above all, however, is the taste of the protein. We have received feedback from everyone who has tested the protein that the taste is very good. Taste is important for the industry, as it simplifies the development of new products.

How do you approach collaboration with other businesses in the plant-based food industry?

We approach this by utilising either the customer's own raw materials or their factory. The fact that inexpensive raw materials (flour) can be processed into products that are 7–10 times more valuable, or that current technology (such as air classification) no longer meets customer quality requirements, gives us a way to approach customers.

We work together on a development project to achieve the desired end product quality and offer the technology to the customer on a license basis. The customer starts their own production and runs a successful business using our technology.

What is Happy Plant Protein’s biggest achievement to date?

We are working on a development project with a couple of major ingredient companies. We have partners close to primary production who are planning to build a new production line, and we have food companies that are enthusiastic about the taste and properties of the protein. So we are very close to commercialisation. So far, we have also ensured that the technology works on an industrial scale in collaboration with European equipment manufacturers.

Has the company encountered any notable challenges on its journey? How have they been navigated?

A year and a half ago, we started with the process itself and ensuring its maturity. Now we are working on the properties of protein and carbohydrate fractions and their utilisation in different products and applications.

We are moving forward step by step, and are receiving valuable feedback from customers on what the industry and the market require. Things don't happen overnight, so I think the only challenge we've faced is time. We've progressed according to our plan.

For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector?

Things take time. If you are creating something new, it will take time to implement it with your customers. Be prepared for that. And remember to focus on your own work. We have received many contacts that are really interesting, but unfortunately, there is not always enough time for everything!