Key Takeaways

• Udi Lazimy’s startup, Fudi Protein, aims to utilize RuBisCO, a highly efficient plant protein currently underused in food production.
• The company plans to develop partnerships with alfalfa farmers to create a sustainable supply chain using smaller-scale processing units.
• RuBisCO protein offers a colorless, flavorless, and complete protein source, tapping into a booming market for protein alternatives.

Udi Lazimy, formerly of Eat Just, has embarked on a new venture with Fudi Protein, focusing on harnessing RuBisCO, one of the planet’s most abundant proteins found in green leaves. Despite its rich digestibility and functional properties that rival those of animal proteins, RuBisCO has not yet become a primary option in food formulation due to challenges in processing and supply chain development.

The extraction of RuBisCO requires significant biomass and careful processing to maintain its functionality while creating a flavor-neutral protein suitable for food application. Achieving these goals economically and environmentally is critical, as highlighted by Lazimy, who aims to address these issues through innovative practices.

Fudi Protein’s initial focus lies in creating alternatives to egg and whey proteins, targeting the growing protein fortification market in the long term. Lazimy has successfully raised initial funding through a mix of investors, including the plant protein specialist Green Boy Group.

Leveraging existing agricultural systems, Fudi Protein is collaborating with alfalfa farmers in the United States. Alfalfa presents an opportunity due to its high protein yield per acre and the ability to be harvested multiple times a year. With a network of farmers expressing interest in a high-quality, consistent supply of protein, Fudi aims to develop a circular economy around RuBisCO extraction.

The processing strategy for Fudi involves using mobile units and small-scale facilities on-site at farms. This modular approach contrasts with traditional large processing plants, allowing for more efficient use of resources and minimizing processing time to preserve protein quality. The leftover biomass post-extraction is deemed valuable, potentially serving as livestock feed.

As Fudi Protein gears up for the next steps in development, it is currently focused on refining its extraction and purification processes. The company’s goal is to produce a protein concentrate that is colorless, flavorless, and odorless, comprising up to 85% protein content.

Although distribution and sales plans remain in early discussions, partnerships with established players in the market, such as Green Boy Group, are viewed as critical to Fudi’s strategy for entering the competitive protein market.

The landscape for RuBisCO commercialization has been varied, with several companies exploring its potential. Notable players include New Zealand’s Leaft Foods, which is rapidly scaling, and Plantible in San Diego, which has successfully established a duckweed farming operation. While prior attempts to commercialize RuBisCO have faced setbacks, the current market’s dynamic, driven by rising demand for sustainable protein solutions, has renewed interest and investment in this area.

The overall sentiment within the industry suggests that collaborative efforts among different players can further the potential of RuBisCO protein. As consumer demand for protein alternatives rises, this plant protein source is primed to enter the marketplace, benefiting from innovations in processing and strategic partnerships.

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