Rapeseed Protein

Meat production is characterised by considerable waste of calorific value. In addition, 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.

The rapeseed contains about 20% of high-quality protein. So far it has not been used as a food component. The NapiFeryn technology makes it possible to retrieve all protein contained in rapeseed, which makes the proposal unique worldwide.

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.

Rapeseed protein in local stores

Pastas, sweets, souses, beverages or bread are among the foods that can soon be enriched with rapeseed protein. The need for them will increase as the statistics show that there are more and more coscious consumers, who 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).

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