Hinoman says its proprietary cultivation process allows for eco-friendly and continuous production of the high-protein duckweed strain.
Photo © iStockphoto.com/zhuda
Plant-based proteins have long been celebrated as a more eco-friendly alternative to animal-sourced proteins, but some plant protein suppliers, such as Hinoman (Tel Aviv, Israel), aren’t resting on their sustainable laurels. Hinoman says its Mankai vegetable protein is so environmentally sustainable that it requires ten times less water to produce than soy, kale, or spinach.
Mankai, a high-protein strain of duckweed (Lemnaceae), is a wetland plant that Hinoman is able to produce year-round thanks to its precise hydroponic cultivation process. The proprietary hydroponic system allows Hinoman to produce mankhai in shallow water in a wide range of geographical locations, which may make it an attractive protein source for especially dry locales, such as Southern California.
“The race for alternative protein has just began, and the winners will be the companies that will provide a vegetal, non-GMO, high-protein ingredient, with maximum proximity to urban centers,” says Ron Salpeter, CEO, Hinoman. “Consumers demand high value, sustainable protein, locally- or regionally-sourced, and with proven traceability. Hinoman offers an affordable, comprehensive solution that supports urban cultivation, or cultivation in proximity to food manufacturers.”
Hinoman debuted mankai last year at the Institute of Food Technologists Annual Meeting & Food Expo (IFT 15), highlighting its sustainability as well as its safety. Mankai’s semi-closed-system cultivation technique ensures the ingredient’s purity and protects it from pesticides and contaminants, explained Udi Alroy, vice president of business development, Hinoman.
“Hinoman guarantees the plants will remain pure, clean, uncontaminated, and free from pesticides and other non-desired residues,” says Alroy. “The resulting high-protein vegetable exceeds food safety and food security requirements under the very strictest international standards.”
Nutritional Outlook Magazine