FINLAND – Happy Plant Protein, a Finnish food-tech start-up, has raised US$1.9 million to commercialize its manufacturing process, allowing the production of plant protein ingredients from legumes such as peas, lentils, and cereals, achieving a protein content of 70-80%.
CEO and co-founder Jari Karlsson discussed the company’s patented technology and its potential to leverage underutilized crops to meet the global demand for sustainably produced protein.
“Our technology shows strong compatibility with various pulses and cereals, particularly peas, fava beans, lentils, and chickpeas,” said Karlsson.
He highlighted that these crops yield high protein levels while maintaining excellent texture and fiber, essential for the final product.
The company, a spinout from the VTT Technical Research Centre of Finland, secured the funding in a pre-seed round led by Nordic Foodtech VC, along with support from Butterfly Ventures and Business Finland.
Happy Plant Protein is focused on reducing the high costs and environmental impact of producing plant-based protein isolates.
Traditional production methods require significant amounts of energy and water, with one kilogram of protein isolate typically using 14 megajoules of energy.
The start-up’s technology reduces energy usage to just one-seventh of this amount, significantly cutting down on production costs.
Karlsson explained that the company’s chemical-free process also conserves water, producing almost no waste.
“Our method ensures the preservation of natural dietary elements, such as fiber and minerals, by avoiding chemicals and relying instead on mechanical separation and optimized heating,” he said.
The company claims that its approach can reduce investment and operating costs by up to 90% compared to existing technologies, making it an attractive option for manufacturers looking to cut costs while improving sustainability.
Happy Plant Protein is also committed to supporting local agriculture by utilizing regional crops, which helps reduce dependence on imported materials and lowers the carbon footprint of food production.
While the company plans to expand within Europe, it also has ambitions to grow its presence in the US, Asia, and Africa.
The company’s technology also offers food manufacturers the ability to produce their own plant protein, bypassing the traditional global supply chain.
Karlsson believes that his start-up’s approach can set a new global standard for plant protein production, meeting growing demand while prioritizing sustainability.
He also sees potential for Happy Plant Protein to address the gaps in the plant-based food market, particularly with first-generation products that often fail to meet consumer expectations in terms of taste, structure, price, and health benefits.
Many early plant-based products have struggled to gain widespread consumer acceptance due to their taste and texture.
Happy Plant Protein aims to overcome this challenge by offering protein ingredients that are neutral in taste, authentic in texture, and affordable.
The start-up believes that by addressing these issues, it can improve consumer acceptance and help drive the growth of the plant-based food sector.
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