A leading plant-based food manufacturer, approached Novo Farina with a challenge: they wanted to improve the texture, taste, and sustainability of their plant-based ‘chicken’ and kebab products by replacing soy and wheat with a more sustainable, allergen-free alternative.

The Challenge: Swapping Soy and Wheat for Sustainability and Quality

The Manufacturer was on a mission to:

• Enhance Texture and Nutritional Profile: They needed a protein source that would improve the texture of their plant-based chicken while boosting its nutritional value.
• Eliminate Soy and Wheat: As key allergens, soy and wheat limited the inclusivity of their products. Additionally, they wanted to move away from globally sourced ingredients like soy, which didn’t align with their sustainability goals.
• Sustainability Focus: The Manufacturer aimed to reduce their carbon footprint by switching to British and European-grown ingredients, prioritising eco-conscious consumers who value sustainable sourcing.

Our Solution: Novo Farina’s Pea Protein

Novo Farina collaborated closely with The Manufacturers New Product Development (NPD) team to identify the ideal solution. After assessing their specific requirements, we recommended our Pea Protein Chunk, a textured pea protein (TPP) product designed to mimic the texture of chicken.

We worked with the Manufacturer to ensure the pea protein met their needs for texture, nutrition, and sustainability. Through initial trials, we supplied product samples and partnered with their team to integrate the pea protein into their production process. By shredding and reformulating the pea protein, they were able to achieve the meat-like texture they desired, all while improving the overall nutritional profile of their products.

The Results: A Soy-Free, Allergen-Free Plant-Based Solution

By transitioning to Novo Farina’s Pea Protein, the Manufacturer achieved several key improvements to their product line:

1. Improved Texture and Consistency: The pea protein maintained the desired texture, delivering the same meat-like experience their customers expect, with no compromise in quality or mouthfeel.

2. Soy-Free Offering: By removing soy, they were able to cater to a growing market segment that either avoids soy for dietary reasons or seeks soy-free products.

3. Wheat-Free/Allergen-Free: The move to an allergen-free product line opened their range to more consumers, broadening their customer base and increasing market inclusivity.

4. Higher Protein and Fibre Content: The Pea Protein Chunk offered high protein and fibre content, further improving the nutritional profile of their plant-based chicken and kebab products, making them healthier options for consumers.

5. Reduced Food Miles: By sourcing from a British manufacturer, they reduced transportation emissions, aligning with their sustainability goals and commitment to carbon reduction.

6. Support for UK Agriculture: By switching to British-made ingredients that use a large percentage of homegrown yellow peas, the Manufacturer supported local farmers and helped boost the UK’s agricultural economy, creating a more sustainable and locally focused supply chain.

7. Future Product Opportunities: The versatility of pea protein opens up new possibilities for their future product line expansion, allowing them to innovate and diversify their offerings with more plant-based options.

Conclusion: A Sustainable, Allergen-Free Product Line

Through close collaboration and shared goals, Novo Farina helped this Food Manufacturer transition to a more sustainable, allergen-free protein solution, enhancing the taste, texture, and nutritional profile of their plant-based ‘chicken’ products. Their commitment to sustainability was strengthened by sourcing British-made pea protein, reducing food miles, and supporting UK agriculture.

If your company is looking to improve the quality and sustainability of your plant-based products, Novo Farina’s pea protein could be the solution.

Get in touch to explore how we can help transform your product line.

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