Rapeseed over soy: The new protein source for patties & pasta

From oilseed to protein star

Rapeseed has long been known as a reliable source of cooking oil. But its golden seeds have more to offer - about 20% of their content is high-quality protein, with a composition similar to milk protein. So why hasn’t this potential been tapped until now? Traditional processing methods use high heat, which damages the proteins. What’s left behind is bitter, fibrous, and tough to digest—not exactly appealing on your plate or in animal feed.

A new method, a better result

That’s changing now, thanks to a process developed in Leuna, Germany. Known as EthaNa, it was created by the Fraunhofer Center for Chemical-Biotechnological Processes. The secret? Gentle temperatures, a smart solvent (ethanol), and carefully dehulled rapeseed. This approach keeps the protein structure intact while filtering out the unwanted stuff - like bitter compounds and excess fiber. The result: a concentrated protein ingredient with over 50% protein and minimal fat. Perfect for plant-based foods and animal feed alike.

A real alternative to soy

In the EU-funded project Like-A-Pro, this rapeseed protein already proved itself in action - as an ingredient in vegan burger patties and fresh pasta. It didn’t just meet the mark on taste and texture; it also scored nutritionally. Its high levels of essential amino acids make it a valuable, health-conscious alternative to imported soy.

One plant, many uses

What makes the EthaNa method even more promising is its holistic approach: every part of the rapeseed is used. The oil goes into cooking, the protein into food and feed, the hulls can be turned into insulation, and other plant compounds are repurposed for supplements or cosmetics. It's a shining example of how innovation can support more sustainable, circular food systems - while cutting our reliance on soy imports from deforested regions.

Picture by Andy Chilton via Unsplash.