As Research and Product Development Manager, Juha-Pekka Järvinen has been driving BlackGrain from Yellow Fields® innovation forward for the past four years. Combining his expertise in food technology with a passion for sustainable solutions, Juha-Pekka sees endless possibilities in this unique rapeseed ingredient – the first of its kind in the novel food category. “What makes this work particularly rewarding is that we’re creating something that’s genuinely good for both people and the planet,” he says.
The path to product development
Juha-Pekka’s path to food technology started from a restaurant kitchen. After graduating from Perho Culinary School and working as a chef, his interest in the science behind cooking led him to university studies in food technology. “During my studies, I worked extensively in research groups at the university, which gave me a solid foundation in both practical and theoretical aspects of food science,” he explains.
When BlackGrain from Yellow Fields® was looking for new talent after receiving its novel food approval, Juha-Pekka was immediately intrigued by the concept. “What really caught my interest was how this plant-based ingredient utilizes side streams to create higher-value products. It’s an approach that aligns perfectly with sustainable food production,” he recalls.
Research and development is a team effort
The daily life of BlackGrain’s R&D Manager involves various responsibilities, from scaling up production processes to optimizing existing methods. “Our days are quite diverse,” Juha-Pekka describes. “As a team, we work closely with quality control, analyze samples, interpret results, and continuously think about how we can improve our processes and utilize side streams more efficiently.”
Working as part of a small but dedicated team, Juha-Pekka appreciates the collaborative nature of product development. “Even though we’re a small team, we work closely with many different partners,” he explains. “We collaborate with quality assurance, production teams, and external partners, including consultants and IP specialists. You can’t develop these kinds of innovations alone.”
The development work has already shown promising results, particularly in textured vegetable protein (TVP) applications. “When we combine BlackGrain with protein isolates or concentrates, we achieve excellent results,” Juha-Pekka explains. “The ingredient’s unique composition brings enhanced texture and helps balance the taste profile of plant proteins. For example, in our plant-based patty development, we’ve seen how BlackGrain significantly improves the product’s mouthfeel while masking the often-challenging taste notes typical to plant proteins.”
Shaping the future of sustainable food
For Juha-Pekka, the timing for a product such as BlackGrain couldn’t be better. “I believe BlackGrain’s time is now,” he says. “We’re seeing increasing demand for minimally processed ingredients that have both excellent nutritional properties and a low environmental impact. That’s exactly what we offer with our three-in-one combination of protein, fiber, and healthy fats.”
The response from international trade shows has provided valuable insights for product development. “Customer feedback helps us understand our strengths and guides future development,” Juha-Pekka explains. “When we receive positive feedback, we dig deeper to understand exactly what aspects work well.”
“This allows us to further develop these qualities in our work,” he continues. “Specific features, such as texture or taste-masking properties, become key focus areas in our development process.”
One of the most rewarding aspects for Juha-Pekka is seeing how the product aligns with current nutritional trends. “Besides protein, BlackGrain contains fiber, which is typically lacking in Western diets,” he notes. “The unique three-in-one composition of protein, fiber, and healthy fats makes it incredibly versatile, and we’re constantly discovering new applications.”
Looking ahead, Juha-Pekka and the team are focused on scaling up production while maintaining the premium quality that sets BlackGrain apart. “It’s about finding the right balance,” he reflects. “We have a unique product with growing demand, and now we’re working on expanding our production capabilities. Our goal is to make this sustainable and nutritious ingredient available to more food manufacturers while maintaining its high quality. What makes this work truly rewarding is knowing that we’re creating sustainable solutions for the future of food,” Juha-Pekka concludes.
Discover more about BlackGrain:
- Download our comprehensive guide: https://blackgrain.com/downloadables/2024/blackgrain-7-benefits-updated-guide/
- Learn about BlackGrain’s unique nutritional composition: https://blackgrain.com/news/2024/blackgrain-3in1-plant-based-innovation/