The product is aimed at letting bakery producers craft egg- and allergen-free items.
Plantible Foods, a biology company developing plant-based ingredient solutions, has announced the commercial availability of its first product, Rubi Whisk. The versatile ingredient can be used by commercial producers of breads, donuts, cookies, cakes, pastries, pastas, and more to replace eggs and improve gluten-free products, yielding baked goods that reportedly don’t compromise on taste, texture, or nutrition.
Through its proprietary technology, Plantible extracts high-quality and native RuBisCO protein from the sustainable Lemna plant, also known as duckweed, which requires 10 times less water per kilogram of protein than soy, and doubles in mass every 48-72 hours. Plantible develops its Rubi Protein RuBisCO into a powder said to be neutral in taste, odor, and color, while maintaining its integrity as a complete protein containing all nine essential amino acids. Its properties reportedly can mimic and replace animal proteins, and it will serve as the basis for Plantible’s proprietary value-added ingredients, starting with Rubi Whisk, with more ingredient solutions to be announced in the future.