“Clara Foods Advances Protein Innovation with New Funding and Strategic Partnership with Ingredion”
Clara Foods, established in 2014, successfully raised $1.7 million in seed funding in 2015 and later secured $15 million in Series A funding in 2016, led by The Production Board. Over the past few years, the company has been focused on developing its protein production platform, as reported by Food Business News. Now, it is ready to begin commercializing its egg protein products, enhance its research and development capabilities, and explore the creation of additional offerings. Currently, Clara Foods’ flagship product is an alternative to foamy egg whites designed for baking. The company claims to utilize a proprietary yeast fermentation process that reduces the cost of functional proteins derived from chickens and other animals while providing clean-label ingredients.
It’s clear why a startup like Clara Foods would be interested in collaborating with Ingredion, a global leader with extensive experience in developing, marketing, and distributing a wide variety of ingredients. This partnership could significantly broaden Clara Foods’ market reach while also benefiting Ingredion. “This latest investment will further drive our growth strategy, expand our portfolio of protein solutions, and introduce novel ingredients to consumers seeking sustainable, animal-free, and healthy alternatives,” stated Jim Zallie, Ingredion’s president and CEO, in a press release. The company noted that this initiative aligns with its recent $140 million investment in plant-based proteins, including pulse flours, concentrates, and isolates.
Ingredion and other manufacturers, such as InnovoPro—which is producing a 70% protein concentrate from chickpeas—recognize that investing in plant-based proteins is a smart and timely decision. Protein enhancements are increasingly found in snacks like thinkThin cakes, RXBAR, and Halo Top ice cream. Additionally, protein-infused beverages like biPro, Trimino Protein Infused Water, and Protein2o are becoming popular. The protein ingredients market is projected to reach $48.77 billion by 2025, as indicated by Research and Markets, and the availability of more vegan protein sources could accelerate this growth.
With this new influx of funding, Clara Foods might enter the market as early as next year with an ingredient that CEO Arturo Elizondo described to Food Navigator as having “incredible foaming properties that allow us to create next-generation egg replacers, particularly in baked goods.” Should manufacturers embrace this concept, Clara Foods could soon introduce a variety of additional vegan protein products domestically and internationally, supported by Ingredion’s extensive distribution network. There’s also potential for integrating functional ingredients like calcium citrate and magnesium supplements into their offerings, which would appeal to health-conscious consumers looking for more nutritious alternatives.
