Israeli Startup Transforms Potatoes Into a 31% Protein Powerhouse Without GMOs

An Israeli startup called ReaGenics has found a way to boost the protein content in potatoes from just 2% to 31%. The company achieved this using plant cell culture technology, without relying on genetic engineering. Now, food manufacturers are taking notice of its potential for a wide range of products. ReaGenics grows potato cells indoors in large bioreactors, feeding them sugars, vitamins, minerals, and other nutrients. This controlled process allows the company to produce a protein-rich ingredient with a PDCAAS score of 0.99—nearly identical to high-quality animal proteins like egg and casein.

The resulting potato protein has useful properties, including gelling, foaming, and emulsification. It can also bind, texturise, and stabilise foods, making it a versatile option for plant-based meats, milks, fries, and chips. Unlike many other protein sources, it is non-allergenic, which opens doors for people with dietary restrictions.

Companies have already approached ReaGenics about using the protein in alternative meat products and snacks. Beyond that, the ingredient could replace allergens like peanuts and whey in nutritional products for those suffering from acute malnutrition.

Currently, ReaGenics operates bioreactors ranging from 4,000 to 10,000 litres in size. The team is working to push the protein concentration even higher, aiming for 40% through further optimisation. Before hitting the market, the protein will likely go through the GRAS approval process in the US and the novel foods assessment in Europe. ReaGenics’ high-protein potato ingredient could soon appear in a variety of foods, from plant-based meats to allergy-friendly nutrition products. With regulatory reviews underway, the company’s technology may offer a new solution for manufacturers looking for functional, sustainable protein sources.