Finnish Companies Unveil Innovations for Profitable Plant-Based Ingredients

ESPOO, Finland, Sept. 15, 2026 /CourierPR/ -- VTT and Finnish food companies have unveiled a series of innovations aimed at making the production of plant-based ingredients more profitable and sustainable. The RETHINK project, funded by Business Finland and involving several Finnish companies, has identified key strategies for achieving profitability in the plant-based ingredient sector.

The project, which ran from June 2023 to August 2026, focused on the efficient use of raw materials and the development of new ingredients tailored to specific end uses. Emilia Nordlund, responsible leader of the project at VTT, explained that the traditional focus on plant protein production often leaves a significant portion of the raw material value untapped. For instance, carbohydrate-rich side streams from peas, which are typically used as animal feed, could be repurposed for higher-value applications.

One of the project’s key findings is the need to create added value from every fraction generated in ingredient production. Nordlund highlighted the importance of finding high-value uses for carbohydrate-rich fractions, which often make up the largest share of raw materials. She noted that beyond the food sector, these fractions could be used in cosmetics and other industries.

The project also emphasized the importance of closer collaboration among food system operators. Farmers, ingredient producers, food companies, investors, and decision-makers need to work together to reduce supply risks and enable production to scale. This collaboration is crucial for developing investment-ready production models that consider raw material availability, quality, processing, end-use applications, and commercial routes as a unified whole.

VTT and its partners have developed several tangible inventions. For example, an enzyme-assisted processing method has been patented to concentrate and apply oat dietary fibre, beta-glucan. This invention allows for the addition of fibre to liquid products without compromising the pourability of the liquid or creating a paste-like texture. VTT researchers also developed a new pretreatment technique for the protein separation process, which prevents off-flavours and expands the possibilities for using legumes in food products.

One notable outcome of the project is the establishment of a new spin-off company, Happy Plant Protein. This company has commercialized technology that separates protein from carbohydrates and texturizes the protein using a single process step. According to Nordlund, this technology is reshaping the market and is being used in industrial production projects in Latvia and the Netherlands.

The RETHINK project has demonstrated that Finland is well-positioned to create new plant-based production chains and profitable businesses. With its active farming community, regional raw material production capacity, and growing interest in plant-based products, Finland can contribute significantly to the global shift towards more plant-based diets. The project’s findings underscore the importance of complete raw material utilization and cross-company collaboration in achieving profitability in the plant-based ingredient sector.