New Zealand Scientists Develop Technology for Producing Plant Proteins from Pasture Crops

According to project leader Thomas Soversby, the new method allows for the extraction of not only RuBisCO, which traditionally constitutes about 50% of the protein in pasture crops, but also a broader range of proteins. "This enables the production of ingredients with key nutritional and functional properties," he noted.

In partnership with Pāmu Landcorp, the country's largest farming enterprise, scientists plan to scale the process for commercial use. According to the company's head of innovation, Paul McGill, the project will allow for more efficient use of existing agricultural systems, diversify land use, and enhance environmental sustainability.

Additionally, processing the remaining cake opens up new prospects: it can be used as livestock feed with reduced protein content, which helps improve nitrogen balance in animal diets.

Project commercialization manager Sarita Mails emphasized that the developed ingredient has high solubility and dispersibility, making it suitable for use in protein drinks without the characteristic sediment texture common to many plant proteins. "We have already received interest from international food and ingredient manufacturers," she added.

Researchers anticipate that in the future, products based on New Zealand pasture proteins could enter the global market, offering a sustainable alternative to traditional protein sources.