Home » Agritech Startup PoloPo to Begin Commercial Supply of Potato Protein

Agritech Startup PoloPo to Begin Commercial Supply of Potato Protein

by Beuuy Sanga
3 minutes read
  • PoLoPo is utilizing molecular farming, a cutting-edge agricultural technique that involves genetically modifying plants to produce specific proteins.
  • The patatin protein produced by PoLoPo is highly versatile, making it suitable for a wide range of food applications
  • Patatin protein is expected to have a faster time-to-market compared to other plant-based proteins
  • PoLoPo’s technology offers a more sustainable and ethical approach to protein production compared to traditional animal agriculture

Israeli agritech startup PoLoPo, which uses potatoes to cultivate egg white protein, says it will also begin commercially supplying patatin, the native protein in the tubers, following regulatory approval.

PoLoPo uses molecular farming (creating useful proteins inside plants) to get potatoes to cultivate the protein. The modified vegetables are planted, grown, and harvested as usual, before being extracted and turned into powder for use in commercial food production.
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How It Works
PoLoPo’s technology involves genetically modifying potatoes to produce the same proteins found in egg whites. By introducing specific genes into the potato plants, they can essentially create a plant-based egg protein that is indistinguishable from the animal-derived product.

PoLoPo says patatin is a versatile, allergy-friendly, high-quality protein with all essential amino acids valued in the food and beverage and nutraceutical industries.

It is used in plant-based meat and dairy products for emulsifying, gelling and texturizing, as well as in baked goods and protein drinks.
We are keeping our eyes on the prize, which is bringing molecular-farmed egg protein to market, but conversations with clients revealed an additional demand for patatin in large quantities at a fair price,” said PoLoPo CEO Maya Sapir-Mir.

The Road Ahead


While PoLoPo has made significant progress in developing its plant-based egg protein, there are still challenges to overcome. These include scaling up production, ensuring regulatory approval, and addressing consumer concerns about genetically modified organisms (GMOs).

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