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The University of Cambridge found a way to potentially solve the microplastic problem using Beyond Meat’s hero ingredient: plant-based pea protein.
California-based vegan meat brand Beyond Meat uses pea protein in its meat-like plant-based burgers and sausages. Unlike soy protein, pea protein is hypoallergenic—making it a more favorable source of protein. It’s also available in high quantities.
However, UK firm Xampla, a spin-out from the university, has found another way to use the ingredient. The firm has developed the “world’s first” plant-based protein to replace the microplastics in everyday items.
Inspired by the process spiders use to turn protein into silk, the start-up re-assembles plant proteins, such as pea proteins, into new structures to create films and microcapsules.
Xampla’s plant protein-based material is able to decompose “naturally and fully” in a matter of weeks. This makes it a better packaging alternative to traditional plastics. These can take hundreds to thousands of years to fully decompose.
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Beyond Meat uses pea protein to make its burgers
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