Proeon

Eggless eggs may seem paradoxical, but Proeon is revolutionizing the food industry by developing plant-based proteins that match animal-derived proteins in taste, texture, and nutrition. Proeon began its journey of plant-protein innovation in 2018, with a goal to enhance sustainability in the food industry. Transitioning from animal-based to plant-based alternatives poses significant challenges for food companies, particularly at the ingredient level, where proteins are crucial for delivering nutrition, taste, and texture. Traditionally, plant-based proteins, such as those from lentils, differ substantially from animal-based proteins like egg protein in appearance , taste and function in the end product. This is a major roadblock for food manufacturers to make plant-based products that consumers will want to come back for more!

As a research-driven ingredient innovation company based at Planet B.io in Delft, Proeon is at the forefront of cutting-edge research and development. They produce high-quality proteins using sustainable sources like mung beans and chickpeas, seamlessly integrating them into food formulations to replicate the taste, texture, and nutritional value of animal-derived proteins. For example, these plant proteins actually behave the same way a chicken-egg does- fluffs, scrambles and gives you the egg-experience, but without harming any chicken!

These innovative proteins contribute to the creation of delicious plant-based eggs, egg-free baked goods, and alternative dairy products. This breakthrough empowers food manufacturers to craft delectable, animal-free products and dishes, all while promoting sustainability.