In a groundbreaking development for the agricultural and food industries, Israeli startup ReaGenics has achieved a remarkable feat by increasing the protein content of potatoes from the typical 2% to an impressive 31% through innovative plant cell culture techniques. This significant enhancement not only positions potatoes as a potential high-protein crop but also opens the door to new markets and applications, particularly in the realm of plant-based foods.
ReaGenics is part of a select group of startups pioneering the use of plant cell culture to cultivate high-value ingredients. Unlike traditional farming, which relies on sunlight, water, and soil to nurture fully-grown plants, these companies grow plant cells indoors in bioreactors, feeding them a carefully curated mix of sugars, vitamins, minerals, and other nutrients. This method raises important sustainability questions: Why allocate vast amounts of agricultural land, water, and energy to grow entire plants when only a small part is needed? Moreover, with climate change and geopolitical tensions increasingly threatening supply chains, plant cell culture offers a reliable and pesticide-free alternative for consistent production of plant compounds.
Dr. Michael Kagan, co-founder and chairman of ReaGenics, explained that the switch to plant cell culture enables a dramatic increase in protein production. “Not all potato varieties can be made into tissue culture, but we managed to do it with a select few,” he stated. By optimizing growth conditions and applying various stress factors, the team has been able to significantly boost protein concentrations while ensuring that the resulting product retains the full spectrum of amino acids found in traditionally grown potatoes. This process is non-GMO, which may appeal to a wide range of consumers and food manufacturers.
Currently, potato protein is primarily a byproduct of starch production, with limited market penetration. The Dutch company Avebe is a leading player with its branded protein Solanic, while UK-based Branston is set to enter the market this year. However, according to Kagan, the existing market for potato protein remains small, primarily serving animal feed. He emphasized that potato protein closely resembles animal proteins, such as egg and casein, in terms of nutrition and functionality. With a protein digestibility corrected amino acid score (PDCAAS) of 0.99, it boasts excellent solubility and desirable properties like gelling, foaming, and emulsification. These attributes make it an attractive option for food formulators, provided availability and cost align favorably.
Interest in potato protein is growing, with ReaGenics reportedly approached by several major companies exploring its potential for various applications, including plant-based meat alternatives and higher-protein snack foods like potato chips. Additionally, Kagan highlighted the potential for developing products aimed at individuals suffering from acute malnutrition, as potato biomass can provide both protein and carbohydrates without introducing common allergens found in alternatives like peanuts and whey.
Regarding scalability, ReaGenics has successfully tested its continuous production process using both plastic and stainless steel bioreactor platforms. However, the company does not plan to construct large-scale production facilities in-house. Instead, it is in discussions with several partners interested in establishing licensed factories for large-scale potato biomass production. Kagan mentioned that the current bioreactor units range from 4,000 to 10,000 liters, and the team is optimistic about increasing protein concentrations further, with a goal of reaching 40%.
From a regulatory standpoint, ReaGenics anticipates a smooth path forward in the U.S. under the Generally Recognized As Safe (GRAS) process, given that potato protein is already a known entity. In Europe, however, the company will likely need to navigate the novel foods approval process. In addition to potato protein, ReaGenics is also exploring the cultivation of other ingredients through plant cell culture, including cannabinoids, coffee, and various phytochemicals.
The implications of ReaGenics’ advancements extend beyond the immediate benefits of higher protein content. By redefining the potential of potatoes and leveraging plant cell culture, the company is contributing to a more sustainable and resilient food system, which is increasingly critical in a world facing environmental and supply chain challenges.