Israel protein market is valued at US$49.463 million in 2019 and is projected to grow rapidly during the forecast period. In the MEA regions Israel is a nation that has given rise to and are still fueling plethora of innovation development towards bring about a sustainable means of production of food. Further, their increasing young population are also keen on adhering to the good ness of plant when comes to nourishment. To this extent it should be noted that in October 2019, Israel Chemicals, Ltd., announced its plants to invest about $20 million to expand manufacturing capacity and R&D support for its Rovitaris protein technology for the meat alternatives market. ICL is a global specialty minerals and chemicals company based in Tel Aviv. With its proprietary technology Rovitaris it aims at supporting developed to support the production of allergen-free plant-based food products. ICL also has claimed that the ingredients can be adapted to any meat, poultry or seafood alternative to improve taste and texture It can also retain stability when frozen and thawed that will aid in the substantial reduction in the manufacturing cost.
In November 2019, ChickP, Ltd., a food tech startup based in Israel, has introduced a line of chickpea isolates designed for plant-based dairy alternatives. According to a company release, faculty from the Hebrew University of Jerusalem developed the products and use patent-pending technology to extract up to 90% pure protein from the chickpeas.The chickpea isolates aim to help alternative dairy producers overcome processing challenges and increase consumer acceptance, the company said. Plant-based alternative dairy products using the chickpea isolate offer similar taste, mouthfeel and nutritional profile as cow's milk and yogurt, according to the release. It also limits the use of additives — artificial flavors, coloring, emulsifiers and masking ingredients — so it has shorter and cleaner labels.
Further there is a growing investment and willingness to partake in research and development of various plant-based protein alternatives. A team of researchers at Ben-Gurion University of the Negev (BGU) has revealed that Mankai, a high-protein form of the aquatic plant duckweed, could be the next superfood because it controls blood sugar levels after people eat carbohydrates. This based on the fact that certain study participants a Mankai shake and others a yogurt shake equivalent in carbohydrates, protein, lipids and calories. After two-weeks of monitoring with glucose sensors, it was inferred that participants who drank the duckweed shake displayed a much better response in a variety of measurements including lower glucose peak levels; morning fasting glucose levels; later peak time; and faster glucose evacuation as well as a fuller feeling.