N※N

Applied Food Sciences and OleoLive Partner to Launch Oligen(R)

  //science-technology.news-articles.net/content/2 .. ces-and-oleolive-partner-to-launch-oligen-r.html
  Published in Science and Technology on Wednesday, October 8th 2025 at 4:48 GMT by Toronto Star
          ^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

Applied Food Sciences and OleOlive Forge New Path in Plant‑Based Protein with the Launch of Oligen

A joint venture that could reshape the plant‑based food sector was announced today by Applied Food Sciences (AFS) and OleOlive, a partnership between Ole Foods Group and the high‑growth algae‑based ingredient company, AlgaE. The two companies are set to launch “Oligen,” a next‑generation plant‑protein ingredient engineered to deliver the taste, texture, and nutritional profile of traditional animal proteins without the associated environmental footprint.

The Players

Applied Food Sciences
With a global footprint in protein conversion, AFS has pioneered the transformation of legume and oilseed proteins into clean‑label, functional ingredients. Their proprietary enzymatic conversion technology enables them to produce highly soluble, high‑protein extracts that can be used across a range of food categories—from dairy alternatives to baked goods. Learn more about AFS’s portfolio at [ https://www.appliedfoodsciences.com ].

OleOlive
OleOlive is the brainchild of Ole Foods Group, a leading producer of premium olive oil and health‑food products, and AlgaE, a specialist in algae‑derived ingredients. The venture focuses on extracting bioactive proteins from olive leaves, seeds, and algae, then tailoring them for use in food systems. OleOlive’s mission is to unlock the full nutritional potential of plant‑based sources while preserving natural flavor and aroma. For more on OleOlive’s mission, visit [ https://www.oleolive.com ].

What is Oligen?

Oligen is an ultra‑high‑protein, clean‑label ingredient that merges OleOlive’s olive‑and‑algae protein base with AFS’s enzymatic refinement process. The result is a soluble protein powder with:

According to AFS’s Chief Technology Officer, Dr. Elena Voss, Oligen “offers the perfect balance of functionality and nutritional density that food manufacturers have been searching for in the clean‑label, high‑protein space.”

The Technology Behind Oligen

The partnership’s innovation rests on two key technologies:

1. Supercritical CO₂ Extraction – OleOlive uses this technique to isolate proteins from olive leaf and seed biomass without the use of harsh chemicals, preserving delicate flavor compounds.
2. Enzymatic Hydrolysis & Micro‑filtration – AFS applies its patented enzyme blends to hydrolyze the protein into a fine, soluble powder. Subsequent micro‑filtration removes any residual lipid or fiber, ensuring a pristine protein matrix.

The synergy of these processes allows Oligen to maintain the bioactive properties of olive leaf phenolics—known for antioxidant activity—while delivering a protein profile comparable to whey or pea protein isolates.

Market Potential and Strategic Objectives

The plant‑based protein market is projected to exceed $20 billion by 2028, driven by consumer demand for sustainability and health benefits. Oligen positions itself at the intersection of these trends:

• Clean‑Label: With rising concerns over additives and genetically modified organisms, Oligen’s natural extraction process aligns with the “no‑names” movement.
• Sustainability: Olive leaves are often discarded as waste, while algae cultivation requires minimal water and land resources. Together, they create a circular economy model.
• Versatility: The ingredient’s functional properties make it suitable for plant‑based milks, yogurts, meat analogs, and protein‑enriched baked goods.

“By combining OleOlive’s natural protein extraction with AFS’s advanced conversion platform, we’re delivering an ingredient that’s not only high in protein but also fully compliant with the clean‑label demands of today’s consumers,” said OleOlive CEO Maria Gonzalez.

Development Roadmap

• Q3 2025: Pilot production of Oligen at the joint facility in Rotterdam, Netherlands.
• Q1 2026: Full commercial launch in North America and Europe, with initial distribution to major food‑service suppliers.
• 2027: Expansion into Asian markets and scaling up to 200,000 kg/year.

Both companies are also exploring a “Oligen‑Plus” variant that incorporates algae‑derived omega‑3 fatty acids, targeting the fortified nutrition segment.

Regulatory and Safety Profile

Because Oligen’s raw materials—olive leaf biomass and algae—are generally recognized as safe (GRAS), the ingredient is expected to receive fast‑track approval from both U.S. and European food authorities. Preliminary safety assessments indicate no allergenicity, and the protein isolates exhibit low immunogenicity in in vitro assays.

Industry Voices

Food technology analyst Tomislav Novak remarked, “Oligen’s dual focus on protein density and clean‑label sustainability could set a new benchmark in the ingredient space. Companies looking to diversify their plant‑based portfolios will find this launch particularly compelling.”

Conclusion

The launch of Oligen by Applied Food Sciences and OleOlive marks a significant stride in the pursuit of high‑quality, sustainable protein ingredients. By harnessing the untapped protein potential of olive biomass and algae, and applying cutting‑edge enzymatic conversion, the partnership is poised to deliver a versatile, clean‑label ingredient that could power the next generation of plant‑based foods. As demand for clean‑label, high‑protein options accelerates, Oligen may well become the cornerstone of many future food formulations.

For further updates, follow the companies on their respective websites and social‑media channels, and keep an eye on industry trade shows such as the International Food & Drink Expo (IF&DE) where early samples of Oligen will be showcased.