• Introducing computational breeding technology.

    ACCURATE, COST-EFFECTIVE, CUTS TIME-TO-MARKET BY HALF

  • Creating ingredients for the foods of the future.

    MORE PROTEIN, HIGHER YIELDS, RICHER IN NUTRITIONAL VALUES

  • Developing a full suite of plant proteins that will change the way we eat.

    CREATING TEXTURE, COLOR, AROMA AND MOUTHFEEL THAT IS APPETIZING AND ENTICING

ADDING VALUE AT THE MOST FUNDAMENTAL LEVEL – THE SEED

Equinom saves food companies resources by developing better raw materials designed to specifications and suited for today’s applications.

CHANGING THE FACE OF THE PLANT PROTEIN MARKET

Equinom address the soaring demand for animal-free protein ingredients by dramatically increasing the world supply of alternative plant protein, while using the same resources.

BREAKING THE BARRIERS OF SPECIALTY CROPS

Maximizing productivity, cutting production cost, increasing profitability.
  • Sesame

    The only high-yield, shatter resistant sesame suitable for mechanical harvesting. Bred to the specs of the sesame oil, baking and confectionary markets. Reliable and consistent quality. Available for growing in the USA and Australia.

  • Protein

    A full suite of plants proteins with 50% more protein than market varieties, better functionality and higher nutritional values. Bred to cater needs of the food industry. Available for testing.

CREATING VARIETY IN PROTEIN INGREDIENTS

We discover the plant proteins of tomorrow:  Non GMO, 50% more protein than market standard, bred to industry specs.
Pea

The most commonly used alternative protein today, and an ingredient in most new plant-based products.

Quinoa

A highly nutritional crop that is becoming a global commodity thanks to its protein qualities that make it a “complete protein” source.

Cowpea

 A crop with more protein potential than most legume. Yet to be discovered by food developers.

Mungbean

An attractive source of protein due to its high protein concentration, low fat content and excellent digestibility.

Chickpea

High in protein and with better solubility levels than any other pulse. High nutritional values and bland flavor.

Lentil

Rich in protein source with excellent digestibility, a good raw material for food applications due to its suitable solubility and gelling capacity.

Background

Designed to address industry specifications. Tested by food companies around the globe.

PARTNERING WITH LEADING GLOBAL BRANDS