Tasteless
Let your product’s flavor lead.
A familiar plant.
An unexpected protein source.
Tasteless, odorless, allergen-free and non-GMO. Whole potato cells with 34% protein in the dried material—and routes for whole-cell use, protein extraction or patatin isolation.
Protein-rich
by cultivation.
We grow whole potato cells rich in protein. The cultivated cells are the starting material: they can be used whole, processed to extract protein, or used to isolate patatin specifically.
A tasteless, odorless ingredient gives formulators room to build their own flavor and aroma profiles in plant-based drinks, nutrition powders and foods.
34%
Protein content
In the dried cell material. A protein-dense foundation for product development.
Designed for formulation flexibility
Protein with a neutral profile.
Odorless
Keep the intended aroma profile.
Allergen-free
A characteristic of our cultivated potato-cell material.
Non-GMO
From cell-line development through cultivation.
Three material routes
Use the cell material
Work with the whole-cell material for protein-rich formulations, retaining the broader composition of the cultivated cells.
Extract the protein
Process the cultivated cells to recover their protein fraction for evaluation against your formulation needs.
Focus on patatin
Use the cells as a source for patatin isolation when a selected potato protein is the focus of product development.
Follow the needs
of your formulation.
From non-dairy beverages to nutrition powders and foods, material selection follows the product. Whole cells and extracted fractions have distinct compositions and require their own evaluation.
A product partnership starts with your intended application, protein requirements, sensory goals and preferred material route.
Explore potato product partnerships