A new Swedish protein ingredient creating good energy for the body and for the Earth.
A new Swedish protein ingredient creating good energy for the body and for the Earth.
Proteinish in 1 minute

Developed in collaboration with SLU, Örebro University and Peas of Heaven, Proteinish is a food product with a delicious taste, appetizing texture and better nutritional value, to make it tastier and easier for the body to benefit from the food. 

The goal is to strengthen the Swedish value chain in food household with tastier and more nutritious plant-based proteins by using more and other crops than usual.

This will contribute to a better cultivation landscape and increase self-sufficiency.

The New Food

Proteinish is developing a new plant protein in collaboration with SLU, Örebro University and Peas from Heaven. In a first step, the project is funded by the state agency Vinnova.

The goal is to present two new foods in the fourth quarter of 2024 to launch them in the spring of 2025.

Three Innovation Areas

Over two years, the project will be conducted in three areas of innovation:

– Identify appropriate crops and improve taste and texture as well as nutritional value to achieve bioavailability equivalent to or higher than animal products.

– Develop a textured extrusion component HMMA, High Moisture Meat Analogs, which requires less processing in food production. (Extrusion is a method of processing materials under high temperatures, pressures and shear forces and finally pressing through a forming nozzle).

– Develop two good and nutritious foods based on the developed product.

Strengthening the Value Chain

The next step is to realize the vision of running its own unit for the production of veg food, i.e. developing the raw materials required for food producers, restaurants and caterers to be able to prepare veg food with higher bioavailability. Currently, the plan is to develop three varieties of “components”, two based on chicken and meat respectively, as well as a purely vegan-based.

With Proteinish, the Swedish value chain in food households is strengthened, creating better plant proteins based on more crops than those commonly used today, peas and soybeans, has the potential to become an important building block in the future Swedish food production. For the cultivation landscape it is a welcome addition as crop rotation is facilitated (various crops are grown alternately in the same soil). An increased domestic cultivation of plant proteins also has a positive impact on self-sufficiency in Sweden.

About Us

“The reason why Proteinish exists is the challenge of increasing the self-sufficiency of food while eating less meat.

An absolute majority of the plant-based proteins are imported today. There is a great need for a functioning Swedish value chain in food production.

Proteinish, within the framework of the innovation project being carried out, has great hopes of creating opportunities for Swedish plant protein that can reduce import dependence and develop Swedish farming in the long run. A plant protein that will also be better for the body through improved absorption capacity. Last but not least, taste and texture will of course be something extraordinary.”

Peter Bolinder, CEO of Proteinish



Protein 11%


Fiber 11,5 g


Protein 24%


Fiber 11,1 g


Protein 25%


Fiber 7,9 g


Protein 36%


Fiber 8 g


Protein 11%


Fiber 11,5 g


Protein 10%


Fiber 4,3 g

*) PDCAAS, eller Protein Digestibility Corrected Amino Acid Score, är ett mått på näringsmässig kvalitet av proteiner. Det används för att bestämma hur mycket av en viss typ av protein som kroppen faktiskt kan använda. PDCAAS mäter nivån av essentiella aminosyror som finns i ett protein, samt hur lätt det är för kroppen att bryta ner och ta upp dem. En hög PDCAAS-poäng betyder att kroppen kan ta upp och använda större andelar av det protein som används. En låg poäng betyder att kroppen inte kan ta upp så mycket.


Peter Bolinder

Serieentreprenör med erfarenheter från att ha startat flera tidiga bolag i unga branscher. En lång erfarenhet från näringslivet är värdefullt för projektet och allas dess utmaningar.

Ferawati Ferawati

Ferawati har doktorand­examen inom livsmedels­vetenskap och teknik från Linneuniversitetet i Kalmar. Avhandlingen har analyserat svenska baljväxter som råvara och ingredienser för nya växtbaserade livsmedel. Hon har tidigare erfarenhet från produkt­utveckling och livs­medelsproduktion.

Proteinish Partners

Peter O Bolinder AB

Initiativtagare till projektet

SLU i Alnarp

Sveriges ledande akademiska institution inom växtproteiner säkerställer den akademiska kopplingen.

Örebro Universitet

Ledande institution inom forskning inom nutrition och biotillgänglighet av växtbaserade livsmedel.

Peas of Heaven AB

Ett ledande svenskt bolag för utveckling och produktion av växtbaserade livsmedel utvecklar både en kött- och kycklingprodukt i projektet. 



What is Proteinish?

Our mission is to develop and produce delicious and healthy textured plant proteins for the food industry for better health and climate. There is no company in Sweden today that develops and textures plant proteins, so there is good potential to develop the market that we want to take advantage of.

What do you contribute?

We want to become the “Goretex” of the food industry, by developing and producing really good ingredients that have the right texture and are healthy, so the body can absorb all the nutrients.

What are Proteinish products made of?

Proteinish will consist of a combination of several plant proteins to optimize texture and nutritional values. Intensive development work is currently underway and the finished recipes will be presented in the fall.

How will a small Swedish startup manage to compete with the large international giants?

It is still a new market where development work has just begun, which creates opportunities even for small companies like ours that develop good products.

Why will your products have higher bioavailability than the competitors?

Proteinish is based on an innovation project focused heavily on the bioavailability problem. We believe we have the solution to what is needed for the body to absorb the plant proteins as well as the animal proteins, and are incorporating it into our products from the outset.

Why do you build the intermediate product on an extrusion process?

Through the extrusion process, one can either get a dry product, Textured Vegetable Protein (TVP), which is mainly what is produced. The extruded product, High Moister Meat Analogue (HMMA), can both be textured into larger pieces as well as having better conditions for seasoning when we further refine the intermediate product for food producers. The most tried and tested proteins are pea and soy.

Why experiment with other crops?

It is easy for food producers to opt for a ready-made intermediate product for consumer products, it saves time and money. We want to develop new textures and better nutritional values. That means we have to find new protein mixtures. In the innovation project, we are testing ten different plant proteins in different combinations, so alternatives will come.

Will you be able to match the competitors' price level?

Proteinish intermediate product will be at the same price level as the competitors'products, but better as it has higher nutritional value.

What production level will you have at full scale operation?

To operate an efficient factory on our own, we need to reach an annual production of around 5,000 tons.

Would you like to know more?