Molecular farming pioneer Moolec Science has made strides in raising the ratio of pork protein it cultivates within its signature soybeans, coined “Piggy Sooy.” The “significantly high” amount of pork protein in the natural crop can even be seen in the pink color of the beans. It reached a level of up to 26.6% of total soluble protein, four times higher than initially projected by the company.

The breakthrough accomplishment has led the company to file a new patent utilizing a novel approach, with aims for a “frictionless regulatory pathway going forward.”

“Piggy Sooy represents tangible and visual proof that Moolec’s technology has the capacity to achieve significant yields in plants to produce meat proteins,” remarks Gastón Paladini, CEO & co-founder.

“The key driver was the realization that technology and science are needed to build a new resilient and sustainable food system that would be scalable at cost, not compromising taste or nutrition for end products,” a Moolec Science spokesperson, tells Food Ingredients First.

“We believe Molecular Farming has the potential to achieve parity with animal-based solutions. Also, it complies with the traceability and life cycle assessment necessities currently required by food producers to deliver transparent information for end-consumers, as well as a cleaner label approach.”

Pink-hued soybeans expressing pork proteins of up to 26.6% (Image credit: Moolec Sciences).Next iteration of animal protein
Moolec hails its molecular farming method as among the “most valuable alternative technologies” to produce animal proteins, given that plants can function as animal protein factories in a more efficient manner than initially expected.

The UK-based company is currently invested in producing several other meat proteins in plants as functional ingredients to improve the taste, appearance, texture and nutrition of meat alternatives. 

“At this point in time, we are working on the potential applications in our Moolabs in The Netherlands and USA. Presently, we have no reason to believe that most regular soy and soy-derived ingredient applications will be out of our scope, both for the new food as well as the traditional food industry,” the spokesperson explains.

“This achievement opens up a precedent for the entire scientific community that is looking to achieve high levels of protein expression in seeds via molecular farming,” says Dr. Amit Dhingra, chief science officer of Moolec.

“This platform has the potential to be used across a wide variety of proteins of interest for a broad range of industries, such as the pharma, cosmetic, diagnostic reagents and other food industries,” he adds.

Authentic hybrids form a new category
While regular soybeans are a staple of plant-based meat alternatives, many of these formulations still involve a list of additives to achieve the authentic flavor and texture profile of real steak, bacon or cutlets.

It is widely believed that bringing proteins closer to what is sourced from animals may lead to a more convincing selling point for consumers, in a sector that has significantly diversified with new offerings over the past year. 

Molecular science is said to present a viable pathway to reducing the environmental footprint of conventionally farmed meat.The crossover of animal proteins into the plant-based sphere – emulsifying two historically opposed categories – is a testament to the hybrid food innovation trend gathering pace.

Food Ingredients First recently explored moves in line with this theme in a report, highlighting how the trend has been pushed forward by cellular agriculture innovators. 

Earlier this month, GEA made strides in this field, through inaugurating a Food Application and Technology Center of Excellence in Germany, slated as a central hub for cell-based protein cultivation.

Next to cell-based and molecular science advances, precision fermentation is being tapped as another key pathway to shrinking the footprint of food production. Climax Foods recently introduced a plant-based casein replacement – authentically mimicking the melt and stretch of dairy casein – discovered using AI.

Last week, the Israel Innovation Authority selected YDLabs, a food-tech fermentation R&D center, to establish permanent microorganism fermentation labs for its local food industry. It plans to invest up to NIS 50 million (US$13.8 million) in infrastructure to serve all food-tech companies using fermentation for research, development and production of their products.

Other big industry moves have included Kalsec’s partnership with biotech firm Willow Biosciences to develop and commercialize a precision fermentation production process for high-volume applications. 

“Molecular Farming is a platform that has the potential to be used across a wide variety of proteins of interest for a broad range of industries, such as the pharma, cosmetic, diagnostic reagents, and other food industries. We believe partnerships can only strengthen us as a company and benefit the food system as a whole. The future is science, and it is together,” the spokesperson concludes.