Just when you thought the world couldn’t possibly come up with another plant-based product, here comes Better Pulse, determined to shake things up with a new contender. Move over, almond, soy, and oat — make way for the black-eyed pea.
The Better Pulse solution is based on the black-eyed pea, a highly resilient crop originating from the Sahel region in Africa. These little legumes are like the camels of the plant world, requiring minimal water and fertilizer while thriving in high heat. In a world of climate change, the company says this could make them an ideal candidate for sustainable agriculture.
But do black-eyed peas deserve better than just being a New Year’s good luck charm?
Better Pulse isn’t just throwing black-eyed peas into a blender and calling it a day. They are implementing vertical integration for seed design, utilizing CRISPR-Cas technology to fine-tune these peas. The goal? To create a protein concentrate that’s not only innovative but also nutritious.
So, what makes black-eyed peas stand out in the crowded field of plant-based proteins? For starters, they’re excluded from the major eight allergens. They’re also non-GMO, white in color (so your milk doesn’t look like swamp water), and highly soluble. Plus, they come from a crop that’s as tough as nails.
The brains behind this operation bring some serious credentials to the table. Alon, who holds a Ph.D. and completed his postdoc in protein biochemistry at the Weizmann Institute of Science, has a background that includes being the CEO of a biofuel startup and the General Manager of a protein company. With 20 years of expertise in protein science, he successfully introduced the first bacterial-based protein as a food ingredient to the US market over the past five years.
David Etienne, the food scientist on board has been a food technologist at Savor Eat, a pastry teacher at Planet Chef, and the chef and owner of various food establishments.
»Related: Dairy data: Plant-based beverages tumbled further in 2023 than real milk