For Innovators

Maximize your potential by joining our global network.
Sign In  ●  Create Account

For Companies

Drive growth through innovation.
Learn more

Introducing SousZen

See how Xinova partners with PepsiCo and Innit to launch the new Seattle restaurant tech startup, SousZen, that aims to digitize ‘back of house’.

Find Out More

Innovation Opportunities

Seeking innovative solutions for:

Innovation Opportunities

Method for Processing Plant-Based Proteins


This opportunity is closed

Xinova seeks processes and methods for producing plant protein concentrates and isolates with valuable functional properties.

There is a desire to develop processes and methods for proteins derived from plants other than soy. These plant derived proteins should have beneficial functional properties, such as solubility (the ability to be stably hydrated or dispersed in solution), emulsification and foaming abilities, ease of dry flow, off-flavor masking, and pleasing texture and smoothness (i.e., creaminess), which will allow these proteins to be incorporated into foods and beverages, thereby greatly increasing marketing potential.

Traditionally, the protein isolates and concentrates with the most outstanding functional properties are the dairy proteins whey and casein, which have exceptional emulsification abilities, texture, and “mouthfeel,” and which readily form stable suspensions in water. Soy proteins do not naturally have these functional properties due to their higher molecular weight and folded conformation. Processes for soy protein isolates and concentrates have been developed to disrupt the protein structure so that water may interact with the protein surfaces, and numerous soy foods and beverages have since been commercialized, having excellent texture and mouthfeel.

There is a need for innovations in methods and processes for protein isolates and concentrates having good functional properties, in particular for methods and processes for plants other than soy. Such protein isolates and concentrates should have properties which allow for inclusion into new foods and beverages with good shelf stability and mouthfeel, and an absence of grittiness or astringency. These functional properties should further be stable and uniform across the beverage or food product pH ranges.

Problem Definition

Protein fortification is an important component in the effort to meet global nutritional deficiency standards. Increased protein consumption is necessary, yet the environment cannot handle a significant increase in production of animal protein (e.g. meat and dairy). Plant-based proteins, especially pulses (e.g., peas, lentils, chickpeas, and beans), will therefore play an important role in increasing global protein consumption. (read more)

This opportunity comes from the efforts of Xinova’s R&D Consulting and Innovation team.

Are you up for the challenge?


Watch the Webinar

Sign up today to see all our Innovation Opportunities.

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/customer/www/ on line 157

Connect with Xinova

We are always seeking new problems to solve, as well as innovators and entrepreneurs to help us solve them. Let’s work together to create the future.

  • This field is for validation purposes and should be left unchanged.

Our Worldwide Locations


PO Box #30873
Seattle, WA 98113


Xinova Japan GK
Yaesu Mitsui Building 6F
2-7-2 Yaesu, Chuo-ku
Tokyo 104-0028 Japan


Xinova Korea
10th floor, Golfzone Tower
735, Yeongdong-daero
Seoul 06072, Korea
+82 2 6952 8840


Xinova Finland
Erottajankatu 5 A 4
FI-00130 Helsinki

Affiliate offices in Tel Aviv & Vienna