Protein powder win

Dozens of jobs and fresh broadacre farming opportunities are set to emerge across the region when an Australianfirst plant-protein processing centre starts production in Horsham later this year.

Australian Plant Proteins, a company that has developed a process for extracting high-protein-content powder from pulses such as faba beans, is constructing the facility.

Australian Plant Proteins director Phil Mcfarlane, originally from the Wimmera-mallee, said development of the $35-million facility, which will be on the southern outskirts of Horsham, would be in two phases.

He confirmed the first stage in Horsham Industrial Estate was on track to start production in the second half of 2019.

Mr Mcfarlane said the facility would initially start with production of faba-bean protein powder and lentils, chickpeas and other pulses were also part of production plans.

“The $20-million investment in phase-one development is targeting production of around 2500 tonnes of protein powder per annum and will lead to 20 new jobs,” Mr Mcfarlane said.

“An additional $15-million will be invested into the second phase to double production to 5000 tonnes per annum by the first quarter of 2021.

“It is expected an additional 15 direct jobs will be created with the increase in capacity.”

Mr Mcfarlane, who grew up on a family farm at Brim, said the development represented a major economic and value-adding boost for agricultural industry in the region.

“Critically, the Wimmera is the gateway to producing large volumes of pulses in the southern states of Australia and this will promote the region onto the world food-production stage,” he said.

Mr Mcfarlane said the project was built and had expanded on a concept initially conceived by Wimmera Development Association and the company maintained a strong link with the organisation.

Australian Plant Proteins Pty Ltd is a subsidiary of Melbourne-based agribusiness investment company EAT Group.

Apart from the Horsham development it is also in the process of establishing a plant-protein pilot research facility in Werribee to continue development activities with major global food companies.

Fellow Australian Plant Proteins director Brendan Mckeegan said plantbased proteins had moved well beyond the realm of ‘fringe’ food sources and were gaining popularity in Australia and overseas.

He added the change was more than an increasing shift towards vegan and vegetarian diets.

“There’s a whole range of factors involved in driving greater consumer demand for alternative sources of protein,” Mr Mckeegan said.

“There is certainly a big increase in the number of people turning to vegan and vegetarian diets, with Australia ranking third in the world for the percentage shift in that direction.

“In fact, 11 percent of Australians identify as vegetarians.

“But there’s also a very strong move to ‘flexitarian-style’ diets in which people are not giving up animal-based food sources entirely but are focusing far more on plantbased alternatives.

“As well as being driven by ethical and health concerns, people are far more conscious of sourcing more sustainable food supplies, addressing the growing rate of food allergies, and dealing with the increasing cost of consuming meat and other animal-based foods.”

Australian Plant Proteins has worked with CSIRO in Werribee to develop and test its processes to extract and manufacture the high-protein powder.

Mr Mckeegan said the extract yielded more than 85 percent protein content, significantly higher than tofu and other soy-based foods, which typically contained between 15 and 40 percent protein content by weight.

He added that Australian Plant Proteins’ faba bean extract had a neutral colour, odour and flavour, as well as a favourable aminoacid profile, vital in allowing the body to absorb protein.

“These key characteristics make this a very versatile product that can be used for a whole range of food options, such as meat replacements, baked goods, snack foods, breakfast cereals or in manufacturing pasta,” he said.

“It also has good solubility so makes a good nutrition supplement or protein powder.

“One of the really exciting aspects is that second-grade faba beans can be used, which creates a considerable value-add opportunity for farmers.”

Mr Mckeegan said global expectations were that plant-based proteins would have a compound annual growth rate of more than eight percent during the next five years.

“Behind soy, pea protein is leading the charge, but we’re seeing the rise of other products, including ancient grains and legumes that were once a key protein source in many diets,” he said.

Australian Plant Proteins’ primary markets are overseas manufacturers, which will use the protein powder as a key food ingredient.

But the company expects the Australian market to grow substantially in the next five years as merging trends in the United States and Europe, particularly in relation to meat alternatives, gain traction.

“Australia has a reputation for high-quality, clean produce and there’s a significant opportunity to align the agricultural industry to changing global consumption habits,” Mr Mckeegan said.

“That doesn’t mean red meat will eventually be phased out, but it is likely to move to a more premium class as people increase their intake of plant-based proteins.”

In response to the premium red-meat market, EAT Group is also developing a King Island Beef brand, sourcing, processing and marketing high-quality, grass-fed beef from the pristine environment of King Island in Bass Strait.