Why plant derived protein is so important?
There is no way to ensure that the growing demand for protein and energy is satisfied with animal products in the future: the Earth will not accommodate enough soil for pastures and fields for fodder crops. At present, even as much as 60 per cent of arable land on the planet is used to feed livestock – as pastures or plants grown for feed.

Meat production is characterised by considerable waste of calorific value: it takes over 7 kg of grain to obtain 1 kg of beef. According to the UN Environment Programme, if the grain now used as fodder were directly used as food for humans, we would be able to provide nutrition to additional 3.5 billion people.

Intensive animal farming also adds to defertilisation of soil and produces large amounts of waste. The alternative to animal-derived protein is plant protein.

Rapeseed protein in local stores – thanks to the NapiFeryn BioTech technology
Pastas, sweets, souses, beverages or bread are among the foods that can soon be enriched with rapeseed protein. NapiFeryn offers an alternative solution to currently available soybean additives. Rapeseed protein can replace soy in all food products that now make use of it. The scientists declare that once rapeseed protein makes its way to the market, they will direct their efforts at utilizing other oleaginous plants, such as sunflower.

Rapeseed protein as an alternative to soybean protein 
The NapiFeryn BioTech technology is based on more up-to-date, safer and more quality-efficient methods than those utilized in soy protein production. The process developed by the two Poles does away with the need for harmful hexane. Moreover, the conditions in which protein is isolated from rapeseed ensure it is not denatured, or in other words, remains undamaged, and so – fully functional.

The advantages of rapeseed products are:

  • the quality and functional properties of the proteins, i.e. they are soluble, create foams and emulsify – which are key to good food texture. Consequently, rapeseed proteins are highly desirable food additives, both in regard of their nutritional value and technological characteristics.
  • the superiority over soybean proteins, which are obtained through processes involving high basicity. This leads to partial denaturation, or damage to their structure, which limits the possible applications of soy proteins. However, the rapeseed proteins obtained with the use of the method developed by NapiFeryn BioTech maintain their natural, undamaged form.

Conscious consumer on the rise – who needs rapeseed protein?
Conscious consumers in the West tend to limit the amount of meat they eat, with many turning to vegetarianism or veganism.

  • In the UK, vegetarian or vegan diet is adhered to by 12 per cent of people, and in the age group of individuals between 6 to 24 years old, it reaches 20 per cent (source: Mintel, 2013)
  • In Poland, there are over a million vegetarians among the adults (3.2 per cent of general population). Half of them are vegans (on a strictly plant based diet), and the other half also eat dairy and eggs. Individuals who declare vegetarianism are mostly female: every tenth Polish women identifies herself as a vegetarian (8.9 per cent). Also strongly represented in this group are young people up to the age of 24 (9.8 per cent). (source: IBOP Homo Homini, 2013)
  • In Sweden, the share of people who do not eat meat is 10 per cent, out of which 4 per cent are vegan (source: Demoskop, 2014)
  • 8 per cent of Canadians are vegetarian, and another 25 per cent declare that they try to limit the amount of meat they consume (Environics, 2015)

Apart from vegan and vegetarian foods, rapeseed protein can also enrich pastas, desserts, sweets, souses, beverages, bread, etc. replacing soy ingredients in use today. Conscious consumers, inspired mostly by health or environment considerations, pay more attention to what they eat. Foods containing rapeseed proteins offer an alternative to omnipresent soy-derived additives.