Status: Need is Closed

Extraction and Purification of Proteins from Edible Plants

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ICL Innovation seeks new technologies for extraction and purification of proteins derived from peas and whey.

Product of process should be allowed by regulation to be consumed in food.

The goal is to use extracted proteins as functional ingredients in processed food affecting such properties as texture and stability.


ICL's business unit Food Specialties produces and sells phosphate specialties, chopping or brine additives, emulsifying salts and leavening acids, and a big variety of complex blends of various ingredients to the food processing industry. Their expertise is to create synergistic effects for our customers. Their products provide indispensable functions to the processing industry. Products e.g. act as emulsion and color stabilizers, maturing agents, texture and taste improvers, freshness retainer, etc.  ICL mainly serves the following industries: meat, poultry, seafood, dairy, bakery, noodle and beverages. 

Key success Criteria
  • Extracted protein should offer clear improvement in functionality compared to existing solutions
  • Process and resulting ingredients should be cost effective
  • Process and resulting ingredients should comply with food grade regulatory requirements
Approaches not of Interest

ICL Innovation is not interested in responses which offer approaches which are already commercialized and available on the market.

Due Date
Dec 30, 2016
Award Amount
Items to be submitted

ICL Innovation welcomes responses from academic or research institutions or other organizations who are interested in developing innovative technologies and sharing intellectual property in licensing.  Approaches with demonstrated feasibility are preferred, but early stage approaches with sound scientific concepts are also welcome.  Technologies aligned with business interest will enjoy full funding until implemented on an industrial scale.

We are looking for concise non-confidential proposals, statements of expertise, and other inquiries if your expertise fits our needs. Please use the Respond button to submit your proposal response.

Client Point of Contact

Super User
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Kevin Andrews
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