ICL Specialties and Daiz Engineering have partnered to launch a new soy protein ingredient, designed to address sensory challenges associated with plant-based meat and seafood.

The ingredient, Rovitaris SprouTx, leverages food-tech Daiz Engineering’s proprietary germination technology. It aims to enable formulators to create a new generation of plant-based meat and seafood products with enhanced taste, texture and nutritional attributes.

According to Rado Sporka, VP of the Food Specialties commercial business for ICL, the “exceptional” soy protein does not give the characteristic “beany or bitter” tastes often associated with plant proteins.

Daiz Engineering’s CEO, Koji Ochiai, said the company’s patented technology is key to these positive attributes.

“Through an innovative process, we demonstrate significant advancements in the taste, texture, and nutrition, which also impacts the affordability of the textured soy protein,” Ochiai added. “This product has transformative potential for the industry, with the ability to successfully solve a range of issues facing manufacturers.”

ICL showcased the new ingredient last week at Food Ingredients Europe 2024 in Frankfurt, Germany. Rovitaris SprouTx will be available for commercial distribution in 2025.

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