A new €6 million facility in Latvia, partially backed by EU funding, is poised to transform locally grown faba beans, oats, and peas into neutral-tasting textured protein using a patented dry extrusion process. This substantial investment, detailed by iGrow News, enables Happy Plant Protein to rapidly scale production of diverse, sustainable plant-based ingredients. The facility's focus on regional crops not only supports local agriculture but also addresses the escalating demand for innovative protein sources.

The demand for plant-based proteins is soaring, but consumer satisfaction has been hampered by limited taste profiles and reliance on a few core ingredients. Many consumers express fatigue with the pervasive presence of soy and pea in alternative products, seeking broader culinary options.

Companies leveraging novel processing technologies and diverse legume sources, like Happy Plant Protein, are likely to capture a significant share of the expanding plant-based market. Their approach directly addresses consumer barriers, paving the way for more appealing and sustainable food choices.

Happy Plant Protein employs a patented one-step dry extrusion process, converting legume flour directly into high-quality textured protein, reports vegconomist. The patented one-step dry extrusion process yields a new generation of plant proteins with superior taste and texture. Debuting with faba bean TVP, the company strategically introduces diverse, non-soy options, creating a neutral-tasting ingredient poised to unlock broader culinary applications.

Beyond Soy and Pea: The Diverse World of Plant Proteins

1. Faba Beans

Best for: Manufacturers seeking a neutral-tasting, sustainable alternative to soy and pea.

Happy Plant Protein's debut TVP uses faba beans, processed in their new Latvian facility from locally grown legumes. Happy Plant Protein's choice to use faba beans aligns with market trends: faba beans are projected to achieve the highest Compound Annual Growth Rate (CAGR) of 11.5% in the plant-based protein market from 2025-2030, according to MarketsandMarkets. The growth potential of faba beans is further supported by consumer interest, with 12% of US consumers already showing interest in fava beans, as reported by Glanbia Nutritionals. The combination of high growth and consumer curiosity positions faba beans as a prime ingredient for next-gen plant proteins.