Protein transition

Focus on plant-based proteins

As the world's population grows, so does the number of mouths we need to feed together. This means, for example, that more starch, sugars, dietary fibre and proteins will be needed. In addition to increase in the size of the population, we’re also seeing an increase in the importance of a balanced diet. A diet that’s good for people and the planet. This is something Cosun wants to contribute to.

Protein transition

Currently, about 60% of protein intake in the Netherlands comes from animal sources, compared to 40% from plant sources. Shifting this balance to 40% animal and 60% plant-based is not only healthy, it’s also more sustainable. This is why we’re cooperating with a range of other organisations to encourage a shift in this protein balance: the so-called protein transition.

In practice

We want to apply our knowledge of plant food innovation to accelerate the protein transition. The Fascinating project is just one example of how we’re carrying out research into discovering which new protein crops are the most promising and the most profitable to become a part of our diet. Applications include protein from field beans or beet leaf in vegan strawberry ice cream and

In addition to helping realise the protein transition, Cosun’s plant-based solutions are also contributing to our climate, circularity and healthier lifestyle.

Read how

Plant-based enjoyment thanks to cooperation and beets
Consumers are highly prepared to try plant-based products. Making it all the more important to convince them by offering them tasty products. As part of its ‘celebrating veggie’ strategy, Aviko is working with Cosun Beet Company and others on new, flavourful vegetable products using Fidesse®, an ingredient based on the sugar beet. Aviko Innovation Director Willem Fijten and Senior Product Manager Snackables Manfred Keizer talk about the new Aviko falafel burger and the development of other plant-based products based on Fidesse®.
Plant-based enjoyment thanks to cooperation and beets
Plant-based alternative to yoghurt, without a beany aftertaste
Can you make a plant-based alternative to yoghurt with a neutral taste as well as a good texture? Thanks to the fava bean, you can! From this sustainably grown legume, Cosun Protein extracts Tendra: the protein isolate that ticks all the boxes. Celine Cantineau is an Application Technologist at Cosun Protein. She’s developing new applications with Tendra, for example for use in dairy alternatives. We spoke to Celine about her recipe, fermentation and the future of the fava bean in plant-based applications.
Plant-based alternative to yoghurt, without a beany aftertaste
Profitable business model for plant-based proteins
Protein plays an important role in our daily diet, not only as a nutrient and building block for our body, but also as a functional ingredient in a wide range of products. These proteins are often of animal origin, from the chicken egg protein in your batter for a fluffy cake to whey protein made from cow’s milk to make chocolate mousse stable. The growing demand for plant-based products is accompanied by a growing demand for quality plant-based alternatives for functional proteins. Meeting this demand requires a profitable business model for production, from the field to the end product. This is why, as part of the Fascinating project, Cosun is working on developments related to the growing, extracting and processing of new plant-based proteins.
Profitable business model for plant-based proteins
Collaboration in Fascinating: “We work with the same farms”
For profitable and sustainable farming, a fourth crop that can achieve the same volume as grain, potatoes and beets is a welcome addition. A protein-rich crop is an obvious choice. The consumption of less animal and more plant protein may very well offer a solution for providing the world with sufficient food without depleting and contaminating the soil. Cosun is contributing to these efforts within the Fascinating project.
Collaboration in Fascinating: “We work with the same farms”
Fascinating takes protein production to the next level
How can you ensure that everyone in the world has sufficient, healthy food, even as the global population grows and the available land and raw materials are dwindling? To achieve this, we need to change how we eat: less animal protein and more plant-based. Which is why it is so crucial that we rely on an agricultural system that does not deplete or pollute the soil.
Fascinating takes protein production to the next level
Strawberry ice cream made from broad beans
Cosun Protein, a new emerging business unit at Cosun, produces plant-based proteins that can be used in food products and beverages. In doing so, the company is helping to accelerate the protein transition, a shift in the consumption of animal proteins to plant-based alternatives.
Strawberry ice cream made from broad beans
Protein from field beans
In recent decades, the world's population has started to eat more and more animal proteins, such as meat, fish, milk and eggs. In order to continue feeding the growing world population and to create a more sustainable diet in the future, a protein transition is necessary: less consumption of animal proteins and a shift to vegetable proteins. The establishment of Cosun Protein earlier this year is an important step in this direction.
Protein from field beans
Agriculture of the future
Field beans as the most promising protein crop, a new protein factory, experiments with green manure, and working together to make agriculture circular. The four great agricultural cooperatives of the North; Cosun, Agrifirm, Avebe and FrieslandCampina have been working hard in the past year to make agriculture more sustainable and food better.
Agriculture of the future