Announced in 2022, the €50m pulse processing facility became operational earlier this year and is set to deliver on a significant commercial opportunity in the second quarter of 2025, FoodNavigator understands.
Beneo, which formed in 2007, is active in 80 countries and employs over 1,000 people, has bet big on the faba bean and developed several applications for the market, specifically within the meat and dairy alternatives segment.
Faba beans as a meat and dairy protein alternative
“The factory is a very important transition for us, it will be a very big opportunity for us to control and gather detailed data on specific applications – we’re looking forward to the transition," says head of product management for functional proteins, Els van Herck.
As well as being able to process the pulse, Beneo has delivered what it calls a ‘future-proofed‘ facility that can easily and accurately alter and adjust the profiles of its applications to a client’s specific needs.
Ingredients had been processed at an intermediate facility in the interim, to ensure the first half of Beneo’ faba portfolio could be made available sooner.
The new facility has a positive environmental spin built in, in that it’s positioned close to the farmers supplying its faba beans, in and around Offstein, south west Germany, reducing its carbon footprint.
“We are showcasing the flexibility of faba, and the factory is low energy and uses no chemicals, so it’s a very clean-label and sustainable product,” says Beneo product manager for functional proteins, Fréderic Fernandes.
Beneo has predicted its facility will take on more business within the next 12 months as food and drink manufacturers – on the back of consumer demand – increase plant-based or hybrid meat outputs.
Hybrid meat interest is on the up
“Hybrids are really more accepted and more than half of people globally are willing to eat it. Over 70% of flexitarians are willing to accept it too,” explains Fernandes.
Acceptance of hybrid is being driven by cost reduction needs, health and climate demands too, he explains.
“Hybrid is the main new concept,” says Herck. “If you go to the plant-based application, it’s helping with the evolution of consumer awareness of meat reduction, but on a nutritional level it stacks up, especially in terms of protein.”
Faba’s role is expected to evolve and rise based on its diverse usability – from meat alternatives to dairy alternatives, like coffee creamers – Herck and Fernandes predict.
