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World’s first plant-based protein extraction facility

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Naylor Farms is seeking planning permission to build the facility in Lincolnshire, UK. One of Europe’s largest coleslaw cabbage growers, Naylor Farms, has put in the application that would see the world’s first agricultural processing facility that turns cabbages into innovative new functional plant-based protein ingredients.

The proposed Naylor Nutrition Lincolnshire site. Image credit: Naylor Farms
The proposed Naylor Nutrition Lincolnshire site. Image credit: Naylor Farms

Naylor Farms produces around 2 000 tonnes of whole cabbages, leaf and trimmings per week.

Naylor Nutrition, made up of a team of industry experts, has perfected a unique, patented pending, gentle cold extraction process that produces protein-plus functional ingredients from cabbages.

This new process utilises a mix of whole crop, quality trimmings and leaf and turns it into a highly nutritious plant-based protein-plus ingredient.

Simon Naylor, CEO of Naylor Nutrition said: “It’s always been our ambition to utilise our whole cabbage crop and turn it into a highly nutritious and sustainable food product. We have worked hard to develop and perfect a new gentle cold-extraction process which can be used to create a wide range of functional food products from protein plus ingredients. The world has a growing requirement and desire for quality, sustainable plant-based food and to deliver this, we will need to grow crops that have positive functional benefits but without the negative environmental impact that soy, for example, has. Cabbage on the other hand, is fully traceable from field to consumer, sustainable and relatively simple to grow with a high yield. This innovative facility is being built on our land so the food miles from field to processing are at a minimum.”

Pea protein which is used in plant-based foods such as burgers is currently under threat with droughts and wet harvests impacting on both the global price and availability of the ingredient. Cabbage based protein is a sustainable, locally sourced, allergen and GMO-free alternative.

The new eco-friendly factory will be built on Naylor Farms land in Low Fulney Farm in Rangall Gate, Spalding, and will create over around 150 skilled positions within the food supply chain.

Naylor adds; “The plant-based market is predicted to be worth USD74.2-billion by 2027 so there is a huge potential to build plant-based extraction sites around the world in the next 5-10 years. They will be able to repurpose a whole range of vegetables, not just cabbage, which will answer the world’s plea for healthy, sustainable plant-based food.”

The new building has sustainability and green credentials at its heart including rainwater collection and recycling, surplus heat from the processing being used to heat offices and the creation of a meadow and small woodland area which will help naturalise the building and create a haven for fauna and flora.

The facility will be used as the main training centre for employees as and when future similar facilities (throughout the UK) are built and brought online. As part of the commitment to clean and sustainable energy there will be electric charging points for vehicles as well as cycle-to-work schemes to encourage employees to cycle from Spalding and surrounding area.

As part of this investment in the future Lincoln University will also be involved with the development and creation of an in-house learning and research centre at the factory.

South Holland, Lincolnshire is a national recognised food hub where growers, processors and logistics firms work together to create a more efficient supply chain which is complemented with a skilled workforce and this site will provide a varied array of job opportunities for local people.

Naylor Farms is a 110-year family farming business with a rich history and passion for producing quality, sustainable British produce.

Source: Fruitnet