Interview With Marco Ries, Co-Founder and the Managing Director of ProteinDistillery
Welcome to the latest edition of the founder spotlight interview with Marco Ries, a prominent figure in the food technology sector who is the Co-Founder and Managing Director of ProteinDistillery. ProteinDistillery is a German food-tech startup focused on creating sustainable protein ingredients through innovative processes that utilize microorganisms, particularly by upcycling by-products from industries like brewing.
Discover how ProteinDistillery’s amazing journey began with Marco Ries.
What inspired you to start ProteinDistillery, and how did you identify the need for clean and sustainable proteins in the food industry?
We initially aimed to enhance the taste of Plant-based fitness drinks but soon realized the broader demand for functional ingredients capable of substituting animal-based proteins across various food applications. Our innovative solution mimics the functionality typically associated with animal-derived egg whites. We also discovered that the industry produces numerous protein-rich side streams, which can be upcycled and valorized. Utilizing side streams such as brewer’s yeast, we have developed a process to produce high-quality, clean label proteins that match the taste and functionality of animal products. Our goal is to facilitate sustainable eating habits for consumers without sacrificing quality.
Can you elaborate on the innovative process ProteinDistillery uses to purify proteins from residual yeast?
At ProteinDistillery, we leverage the ancient technique of fermentation, familiar from brewing beer and baking bread, to innovate in protein purification. Our process begins by isolating yeast cells from biomass containing brewing by-products like hops. After separation, we extract specific protein fractions, creating customized solutions for meat, cheese, and dairy alternatives. This method not only perfectly replicates necessary functional properties but also significantly reduces our ecological footprint. Additionally, our process yields valuable by-products which open up further fields of application in the areas of food technology, cosmetics, pharmaceuticals and the technical industry.
Congratulations on the recent funding! Can you outline some specific initiatives or projects this funding will support within ProteinDistillery?
Thank you! This recent funding is a pivotal step for ProteinDistillery, enabling us to undertake one essential project. We’re excited to establish Europe’s premier protein-competence center in Heilbronn. This protein competence center will focus on innovation and collaboration in protein technologies, driving advancements and setting new industry standards. This initiative is geared towards revolutionizing protein production, emphasizing sustainability and efficiency in our processes.
With the recent seed round, how does plan to manage its cap table effectively while ensuring alignment with its long-term vision and goals?
As a dynamic and innovative start-up, flexibility in our planning is crucial to adapting our operations daily to market demands. Our primary objective has been to maintain complete control over the company, including the cap table, which we have successfully achieved with the latest funding round. This allows us to continue working towards our main goals while staying true to our mission.
Could you explain how ProteinDistillery’s Prew:tein protein ingredient has been successfully incorporated into different food products?
ProteinDistillery’s Prew:tein, derived from brewer’s yeast, is integrated into diverse food products without regulatory barriers, as it is not classified as a novel food or genetically modified organism. This allows immediate market access in Europe. Our gentle processing preserves natural functionalities like solubility and emulsifying capacity, essential for high-quality food products. We work closely with clients through co-development workshops to tailor Prew:tein to specific needs, focusing on functionality beyond protein content. This collaborative approach ensures precise client requirements are met, continuously improving both our products and client satisfaction.
What sets Prew:tein apart from other protein ingredients available in the market, particularly in terms of functionality and nutritional properties?
Prew:tein stands out in the market as it can be tailored to fit a wide variety of food products, from baked goods to dairy and meat substitutes. Its properties such as solubility, gel formation, emulsifying capacity and foaming capacity closely match those of egg protein but come from a non-animal source. Additionally, Prew:tein is more environmentally friendly than other proteins, with a much smaller ecological footprint. This adaptability and commitment to sustainability make it a unique and versatile choice for the food industry.
Can you explain how ProteinDistillery’s unique processing method ensures the production of clean-label proteins without the need for artificial additives or animal-based ingredients?
With our unique process, we are able to extract protein in a way which is so gentle, that we are able to deliver a substitute of animal based proteins in terms of functionality such as mentioned above, but also in biological value, as we are able to achieve an PDCAA score, the combination of the essential amino acids, similar to egg white and even better. As our Prew:tein is so close to animal-based alternatives, we do not need synthetic additives which are usually in place to compensate for the lack of animal-protein functionality. Therefore, this combination allows clean-label products in a complexity never seen before.
How do you see the plant-based food industry evolving in the future, and what role does ProteinDistillery aim to play in this evolution?
As interest in flexitarian and plant-based diets grows, we anticipate significant innovation within the industry, providing sustainable and healthy solutions. We expect the market to broaden, offering a diverse range of products, which will on the one end increase competition but also open opportunities for collaboration. ProteinDistillery aims to be at the forefront of this revolution, driving new developments. Our goal is to lead in creating versatile, high-quality plant-based proteins that cater to evolving consumer needs and help shape the future of food.
What challenges did you face while developing ProteinDistillery, and how did you overcome them?
Initially, we often faced the questions, “Why now? Why you?” and whether our approach was truly unique enough to compete in the competitive food industry. But I think after many tests our product and the feedback we received speaks for itself. Despite these challenges, our confidence enabled us to overcome doubts and make a significant impact. Believing fervently in our mission, our team has been able to channel tremendous energy into achieving remarkable results.
What advice would you give entrepreneurs looking to innovate in the food-tech industry based on your experience with ProteinDistillery?
Big corporations often struggle to overcome certain challenges that require out-of-the-box thinking and a willingness to embrace a “trial and error” approach, which can be difficult to implement in large-scale environments. Staying capital efficient is particularly challenging when heavy investment in research machinery is involved. Therefore, leveraging university infrastructure and applying for grants can be incredibly beneficial, especially in the early stages.
