Clean answers to plant protein problems
Kansas City Numerous consumer polls indicate that there is need for improvement in the plant-based protein category with regard to nutrition, taste, texture, and clean label component lists. Fermentation, an aquatic plant known as lemna, and plant protein components may all provide potential remedies.
According to research conducted by 84.51º, the market research division of Kroger Co., and FMI – The Food Industry Association, consumers believe there is potential for development in terms of flavor, texture, and the reduction of lengthy ingredient panels.
Another concern is that plant-based proteins don’t always have the same balanced amino acid profile as dairy and meat. A protein digestibility corrected amino acid score (PDCAAS) of 1.0 is considered optimal. Whey protein, milk, and eggs all receive a perfect 1.0. Pea protein and rice protein don’t add up to 1.0 on their own, but when mixed properly, their complementary amino acid profiles allow for 1.0.
Caroline Schwarzman, director of commercialization and growth strategy at MycoTechnology, Inc. in Aurora, Colorado, stated, “By combining them in the right ratio we can create a complete protein, and our fermentation process improves this balance further by improving the digestibility of the protein so that 99.9% is easily digestible.” “A protein powder with a PDCAAS of 1.0 for ages 3-plus is the end result.”
MycoTechnology ferments food by using mycelia, the root structure of mushrooms.
Lisa Wetstone, vice president of marketing, innovation, and strategy at MycoTechnology, explained, “Our facility and proprietary process use submerged fermentation (or liquid-state fermentation) to grow mushroom mycelia in a liquid medium, in comparison to solid-state fermentation where mycelia are grown on a solid substrate like grains or oats.” Precision fermentation, on the other hand, employs a microbe, usually yeast, as a tiny “factory” to create a particular chemical of interest.
Drought-tolerant peas are a low-water intensity plant that fixes nitrogen, which is beneficial for sustainability.
According to Ms. Schwarzman, “the average greenhouse gas emissions per gram of protein for both pea protein and rice protein are lower than those of soy, almonds, or cashews.” “More importantly, we empower formulators to develop more nutrient-dense products with broader consumer appeal and can help attract and retain customers who would otherwise consume animal products by developing a more functional protein with a neutral sensory profile.”
FermentIQ PTP functions effectively in meat substitutes and healthy drinks since it comprises rice and pea proteins.
“When cooked, it develops pleasant, umami notes and can be added at high inclusion levels without detracting from the intended flavor profile,” Ms. Schwarzman stated. “It works well for cold cuts and binding systems in burgers, nuggets, and patties because of its high emulsion capacity.”
Only pea protein is present in FermentIQ PEA, which is designed primarily for use in dairy substitute applications.
“The protein’s color is lightened by the fermentation process, which eliminates the yellow tones typical of pea protein, making it resemble dairy products more closely,” Ms. Schwarzman stated. It is perfect in terms of flavor and usefulness because of its high solubility, emulsion capacity, heat capacity, and decreased green, grassy, and pea overtones. Cheeses may melt, shred, and stretch as intended since it doesn’t interfere with starch systems and gives milks, yogurts, and spreads a smooth, creamy feel.
Additionally, Ingredion, Inc., located in Westchester, Illinois, mixed rice protein with pea protein when they displayed at SupplySide West in Las Vegas in October. A ready-to-mix drink that included erythritol had no added sugar, five grams of fiber, and twenty grams of protein. Eight grams of protein, five grams of fiber, and seven grams of sugar were found in a truffle bar made with rice and pea protein. Astraea allulose and PureCircle stevia were utilized to lower the sugar concentration. According to Ingredion research, 70% of US consumers intentionally work to increase their protein intake by eating particular foods and drinks or by increasing the amount of protein in their diet.
This year at SupplySide West, FrieslandCampina Ingredients, located in Amersfoort, The Netherlands, debuted its Plantaris line of plant-based protein ingredients and offered samples of pea protein and fava protein beverage ideas. Plantaris components can also be utilized to make protein bars that contain more than 15 grams.
Vicky Davies, worldwide senior marketing director, active and medical nutrition at FrieslandCampina Ingredients, stated, “Both our Plantaris pea isolate 85A and Plantaris fava isolate 90A are excellent options for brands looking to craft delicious, high-quality plant-based protein bars.” “The brand’s preference will choose which of these two (fava or pea protein) to use since both offer a delicious and well-palatable taste bar.
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Given the rising demand for pea protein among consumers, several brands may decide to use it in their products. By 2028, the pea protein market is projected to expand at a compound annual growth rate (CAGR) of 12%. Nevertheless, choosing fava protein offers a special chance for distinction.
Dealing with flavor and texture concerns, such as beany off-notes from pea protein, is necessary when formulating using plant proteins.
“To help brands overcome these challenges and say goodbye to beany off-notes forever, this is the very reason we decided to develop our Plantaris protein range,” Ms. Davies stated. “The light cream-colored protein powders that make up our Plantaris components have a flavor and texture that exceeds consumer expectations. Additionally, to guarantee a smooth, soft texture, both components are extracted using a mild, chemical-free production procedure and are precisely processed.