Finnish startup, Happy Plant Protein, leverages patented technology to produce high-quality plant proteins affordably and sustainably.

Happy Plant Protein, a spinout from VTT Technical Research Centre of Finland, is setting a new standard for plant-based protein production. By developing a patented process that uses standard extrusion technology, the company delivers high-protein, high-fiber ingredients that are cost-effective, sustainable, and tailored for local food production.

Founded to address the shortcomings of conventional plant protein production, Happy Plant Protein’s innovative method offers a cleaner, more efficient approach. Unlike traditional protein isolate manufacturing, which involves high costs, chemical processes, and significant energy and water use, the company’s process minimizes environmental impact while preserving the nutritional integrity of whole legume and cereal flours.

At the core of Happy Plant Protein’s innovation is a technology that transforms whole flours into textured vegetable protein (TVP) or isolates without the need for chemical extraction. This approach retains natural nutrients like fiber, iron, and potassium while achieving a protein content of up to 80%.

“By using whole flour, we preserve the inherent nutrients that are often lost in traditional isolate production,” said Jari Karlsson, CEO and Co-founder of Happy Plant Protein. “Our technology provides healthier, minimally processed ingredients that meet clean-label consumer demands.”

This streamlined process also slashes the energy required for production. Conventional isolate methods consume 14 megajoules of energy to produce one kilogram of protein isolate. In contrast, Happy Plant Protein’s approach reduces this to one-seventh while eliminating water waste and chemical usage, making it one of the most sustainable protein production methods available.

Happy Plant Protein’s model is uniquely positioned to decentralize protein production, enabling local mills and manufacturers to create high-quality plant protein from regionally sourced crops like peas, lentils, and fava beans. With over 5,000 extrusion lines already in use worldwide, the technology integrates seamlessly into existing facilities, significantly reducing capital expenditure and operational costs.

“This technology empowers local food manufacturers to produce plant protein independently, reducing reliance on global supply chains,” Karlsson explained. “It also adds value to crops by enabling their transformation into high-quality protein, supporting farmers and local economies.”

The ability to produce protein locally also minimizes the carbon footprint associated with transportation, aligning with the growing demand for sustainable food solutions. By licensing its technology and providing technical expertise, Happy Plant Protein enables its partners to implement sustainable food systems that benefit both producers and consumers.

The current generation of plant-based products has faced criticism for high costs, off-flavors, and a lack of natural dietary benefits. Happy Plant Protein’s approach addresses these challenges by producing proteins that are nutritionally superior, affordable, and versatile.

The company’s ingredients are ideal for a range of applications, from meat alternatives to snacks. Their high protein and fiber content, combined with excellent texturizing properties, allow food manufacturers to create products that are healthier and more satisfying.

“Consumers want plant-based foods that deliver on taste, texture, and nutrition,” Karlsson noted. “Our technology makes it possible to meet these expectations while also addressing cost and sustainability concerns.”

In November 2024, Happy Plant Protein secured €1.8 million in pre-seed funding led by Nordic Foodtech VC, Butterfly Ventures, and Business Finland. This funding is enabling the company to scale its operations and license its technology to food manufacturers worldwide.

“Happy Plant Protein is the latest example of VTT’s commitment to creating a more sustainable and resilient food system,” said Tiina Nakari-Setälä, Vice President at VTT. “This technology reflects years of research and development in plant protein ingredients and showcases the impact of long-term RDI investments.”

By focusing on licensing rather than direct production, Happy Plant Protein aims to accelerate the availability of its technology globally. This strategy ensures that natural, healthier, and affordable plant-based foods can reach consumers faster while fostering local innovation and economic growth.

Happy Plant Protein’s combination of efficiency, sustainability, and local adaptability positions it as a game-changer in the plant-based protein market. The company’s commitment to creating a more sustainable food system is evident in its chemical-free, low-energy process and its support for local food production.

As plant-based foods continue to grow in popularity, Happy Plant Protein’s innovative approach offers a scalable solution that meets the needs of consumers, producers, and the planet. By transforming how plant proteins are made, the company is paving the way for a healthier, more sustainable future in food production.