ASNS Ingredient implements research project for the development of protein isolate extrusion and texturization technology

SIA ASNS Ingredient has launched a research project No. JP-12 “Development of protein isolate extrusion and texturization technology and formulation for application in the food industry”, aimed at creating innovative solutions for the development of plant-based products using yellow peas grown in Latvia.

The project is being implemented from February 2025 to October 2026 in cooperation with SIA “Latvijas Pārtikas kompetences centrs”. It is carried out in accordance with the Recovery and Resilience Facility investment project No. 5.1.1.2.i.0/2/24/A/CFLA/003 “Latvijas Pārtikas kompetences centrs – jauni produkti”.

As part of the project, a protein isolate extrusion and texturization technology is being developed, along with customized formulations suitable for next-generation plant-based food production. Tests are planned at both laboratory and pilot production scale to create a final product with high nutritional value, strong technological properties, and export potential.

As with other solutions developed by ASNS Ingredient, this project also emphasizes sustainability and compliance with the principle of “do no significant harm”.

In March, 2025, ASNS Ingredient completed the first activity of the project – the development of the technological process and preparation of protein isolate samples. During this phase, 10 different protein isolate blend samples were created, which will serve as a basis for the next stages of the research – the development of extrusion and texturization technology.

In the upcoming phases of the project, it is planned to:

• continue work on adapting the extrusion and texturization processes for industrial scale;
• develop the final formulation for a plant-based meat alternative;
• prepare two scientific publications based on the obtained results.

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