Proeon
Plant protein innovation for people, planet and conscience
Eggless eggs may seem paradoxical, but Proeon is revolutionizing the food industry by developing plant-based proteins that match animal-derived proteins in taste, texture, and nutrition. Proeon began its journey of plant-protein innovation in 2018, with a goal to enhance sustainability in the food industry. Transitioning from animal-based to plant-based alternatives poses significant challenges for food companies, particularly at the ingredient level, where proteins are crucial for delivering nutrition, taste, and texture. Traditionally, plant-based proteins, such as those from lentils, differ substantially from animal-based proteins like egg protein in appearance , taste and function in the end product. This is a major roadblock for food manufacturers to make plant-based products that consumers will want to come back for more!
As a research-driven ingredient innovation company based at Planet B.io in Delft, Proeon is at the forefront of cutting-edge research and development. They produce high-quality proteins using sustainable sources like mung beans and chickpeas, seamlessly integrating them into food formulations to replicate the taste, texture, and nutritional value of animal-derived proteins. For example, these plant proteins actually behave the same way a chicken-egg does- fluffs, scrambles and gives you the egg-experience, but without harming any chicken!
These innovative proteins contribute to the creation of delicious plant-based eggs, egg-free baked goods, and alternative dairy products. This breakthrough empowers food manufacturers to craft delectable, animal-free products and dishes, all while promoting sustainability.
Latest news
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Interview with Professor Jack Pronk: About the Intersection of Academia and Entrepreneurship in Industrial Biotechnology
Jack Pronk is full professor in Industrial Microbiology and the head of the Biotechnology Department at TU Delft. His research focuses on understanding enhancing microbial performance in industrial processes by integrating quantitative physiology, genomics, synthetic biology, and evolutionary engineering. His team's work on yeast engineering for alcoholic fermentation and improving ethanol yields is applied on an industrial scale. Recently, he was awarded the prestigious Novozymes Prize, given annually since 1963 for outstanding European research in biotechnology. Planet B.io had the opportunity to sit down with Professor Pronk to discuss his views on entrepreneurship in industrial biotechnology.
Hologenomix | Pioneering Multi-Omics Profiles for Early Disease Diagnosis
Hologenomix, the newest resident at Planet B.io, is creating multi-omics profiles from human biofluids. As the first user of our Shared Service Lab, Hologenomix is poised to revolutionize early disease diagnosis through DNA analysis. Co-founders David Calderon Franco and Eric van der Toorn share insights into their journey and vision.
Fishway: Innovating the Future of Fish through Cellular Aquaculture
Fishway, member of Planet B.io, is the new kid on the block in the field of cellular aquaculture. Founded by Nina Coolsaet and Sam Van de Velde, Fishway aims to address the pressing challenges faced by the traditional fishing industry, such as overfishing, pollution, and the decline in biodiversity. By producing fish-derived ingredients, Fishway hopes to offer a sustainable alternative that preserves the nutritional benefits of fish without the environmental downsides.