Getting plant protein and vegetable oil from a source that makes less carbon dioxide.
TerViva wants to make tasty, healthy plant protein and vegetable oil from the tree Pongamia, which is a legume. TerViva grows Pongamia trees, which are used for reforestation, to make food ingredients. Since more than 1,000 years ago, pongamia beans have been used in ayurvedic medicine. However, their bitter taste has kept them from being used as a food. With TerViva’s processing IP, Pongamia beans can now be used as a food ingredient.
Positive facts about TerViva’s Pongamia Protein & Oil
Pongamia crops yields 4-5x more beans per acre than the best yielding US soybeans
Pongamia protein 85 is highly soluble with low viscosity and a high Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 0.85 – greater than pea or rice and comparable to soy protein
Culinary pongamia oil is a beautiful golden color, contains high amounts of healthy fats such as Omega-9 and has a buttery flavor with a rich mouthfeel that closes the gap between plant-based dairy products and their animal-based counterparts
Each kilogram of TerViva protein displacing soy and pea protein translate into 4.87 kg of CO2e savings on average
The GHG footprint of a kilogram of TerViva protein is estimated to be 1.9 kgCO2e per kilogram of protein content, 93% lower on average than animal-based protein and 74% lower on average than other plant-based proteins
Pongamia trees naturally sequester carbon, improve soil health, and improve local biodiversity
By 2026, TerViva will have a 45% gross margin on each MT of pongamia beans
TerViva protein product cost is 95% lower than the highest cost for alternative proteins (which is whey protein)
TerViva is establishing projects with its growers and partners to sell carbon offsets and credits for ecosystem services into voluntary markets
TerViva’s Pongamia Protein & Oil website : https://terviva.com/