Innovative Advances in Soy Protein Production: Alpine Bio’s Breakthroughs

[Disclosure: AgFunderNews’ parent company AgFunder is an investor in Alpine Bio]

Introduction to Alpine Bio

Alpine Bio, established in 2016 by civil engineer Magi Richani, initially specialized in engineering soybeans to produce casein proteins. The startup has now expanded its technological platform to include a variety of recombinant proteins, such as lactoferrin, which is a bioactive iron-binding protein commonly found in mammalian milk.

Pioneering Lactoferrin Production

Lactoferrin with Enhanced Iron Saturation

Unlike several competitors that utilize precision fermentation in microbes, Alpine Bio produces lactoferrin directly in soybeans, achieving a remarkable benchmark in native iron content. Richani asserts, “While traditional bovine lactoferrin averages around 20% iron saturation, our native version reaches around 70%, roughly 3.5 times higher.”

Furthermore, the company has the capability to produce an iron-depleted variant of lactoferrin, which retains comparable antimicrobial properties to its bovine-derived counterpart. Richani explained, “We have an easy way to remove the iron in the downstream process.”

Opportunities in Functional Foods

Richani noted that there are significant opportunities to create a range of functional foods and beverages from lactoferrin-expressing soybeans without the need for extensive purification, making it cost-effective. “We are currently in conversations with several companies, as it feels like everything now is about food as medicine.”

High-Performance Soy Protein Isolate

Whey-Like Characteristics

Simultaneously, Alpine Bio has developed a highly soluble, non-GMO fractionated soy protein isolate (FSPI) that exhibits “whey-like characteristics.” This allows it to easily integrate into beverages and other diverse applications, behaving similarly to animal proteins, according to Richani.

This FSPI is extracted from non-GMO soybean flour and is notable for its neutral flavor and solubility at high concentrations. Richani remarked, “This enables formulations without gums or stabilizers.”

Innovative Extraction Process

The development of this protein isolate emerged through an unintended yet fortuitous process. “We spent a couple of years figuring out how to enhance the functionality of plant proteins extracted with the casein and stumbled upon a proprietary process that maximizes solubility and reduces off-flavors,” she explained.

Richani further elaborated on the extraction process, stating, “We studied various proteins in soy to understand their functionality and nutrition, then designed a process to specifically remove components that contribute off-flavors.” This advancement ensures that the product is both cost-effective and suitable for current industry standards.

Market Applications and Future Directions

Richani emphasized that many brands desire plant proteins but face challenges when incorporating them, particularly in high-protein beverages. “Our protein can open up the market for anyone looking to create high-protein, neutral-tasting, functional products.”

At the recent MISTA event, she showcased a high-protein soymilk, asserting, “What’s advantageous about having multiple proteins is that it provides us with more options when engaging potential customers.”

Competitive Advantages

Richani highlighted the striking attributes of their soy protein isolate: “You can simply mix it with water, and it remains transparent and clear. It’s heat-stable and exhibits excellent foaming properties, demonstrating performance comparable to whey protein isolate.” She added, “Our product allows for the creation of ultra-high-protein milks that deliver 20g of protein in just a 240ml serving, without the need for gums, starches, or flavor maskers.”