Making a delicious protein tea
The need for protein has changed over time, and a growing number of people are eating at least portion of their meals with plant-based substitutes. Here, Bryan Tracy of Superbrewed Food discusses the advantages of anaerobic fermentation.
Although fermentation has been practiced for millennia, contemporary science has found a means to cultivate particular microorganisms to create novel, health-promoting components. This has led to the emergence of an expanding class of alternative proteins possible by fermentation, driven by consumer demand for plant-based, sustainable, and (mostly) allergy-free diets.
A novel protein
We’ve employed a similar technique to create the first anaerobically cultivated protein in history, just as beer is generated using yeast, a microbe, and grains through anaerobic (without oxygen) fermentation.
Using a patented method, Superbrewed Cultured Postbiotic Protein is “brewed” from starch and leverages the power of a naturally occurring microbe that the company’s scientists have discovered as a “protein specialist,” or one that is exceptionally effective at turning plant fibers into protein.
Not only does the food we consume provide us with energy, but our gut microbiota also transform the food we eat into the nutrition we receive. We examined the microbiomes of some of the most formidable herbivores in the wild, such as gorillas, elephants, horses, and cows, to identify our protein specialist. These animals are incredibly adept at turning the plants they eat into the protein needed to grow muscle. Superbrewed Food discovered the “middleman” in this process, a particular bacteria that efficiently transforms plant starches into proteins.
Through the utilization of these bacteria, we were able to identify a novel kind of protein that is not derived from animals and that has superior nutritional and functional properties when compared to whey, pea, or soy protein.
Furthermore, Superbrewed has postbiotic advantages because to its microflora culture, which is akin to the probiotic effects of yoghurt cultures. The main distinction is that our coproduct is a postbiotic called butyrate. Short-chain fatty acids (postbiotics) are produced when bacteria in our stomach (probiotics) break down the carbohydrates we eat (prebiotics). Strong postbiotic butyrate offers significant gut-healing qualities, including the ability to lower inflammation and maybe enhance metabolism.
Superbrewed Food Cultured Postbiotic Protein has undergone extensive regulatory testing, with a particular focus on food allergies, while not being a genetically modified component.
The resulting data indicated a low likelihood of significant food allergy cross-contamination and no negative consequences.
Benefits of fermentation without oxygen
The speed at which anaerobic fermentation allowed us to go from the lab to the large scale is what makes it so beautiful.
More research reveals that the procedure is remarkably similar to making beer. After mixing our special microflora with starch and two salts, it is fermented anaerobically for less than a day. It is merely cleaned and dried after fermentation, resulting in a whole food protein powder that has had very little processing to retain the other nutrients beyond protein.
Our component provides eighty percent of the weight in protein and is naturally high in iron, phosphorus, magnesium, folate, and a full day’s worth of B-12 and other critical vitamins and minerals. When it comes to the quality of protein, it contains all nine essential amino acids and is complete for an adult. It also has 20% more branched-chain amino acids than plant-based proteins, which helps to promote the synthesis of muscle protein and lessen soreness after exercise.
The incredibly adaptable cultured postbiotic protein can be applied to a wide range of common dietary applications. Its natural white color and neutral taste lessen the need for coloring or masking. Additionally, it has outstanding pH and temperature stability, which prevents it from clumping when cooking or consuming hot foods or beverages. It can also be used as an emulsifier, giving food a smooth and creamy texture and extending shelf life due to its low water activity. Because of this, it’s a great option for a dairy substitute that still has functional advantages in terms of foaming, emulsification, color, texture, and inclusion levels.
Our cultured protein is scalable and has a consistent supply, making it reasonably priced when compared to other protein sources.
Superbrewed Cultured Postbiotic Protein is already being used by a number of businesses in their innovation pipelines for products ranging from baked items to dairy alternatives.
Presenting Excellent Fuel
Developed using our highly valued postbiotic protein, Superb Fuel for Performance is a ready-to-drink protein shake that will be marketed to consumers in late 2022. An eight-ounce bottle provides 33 grams of protein in only 170 calories. It also naturally provides a good supply of vitamins B6 and B12, iron, and riboflavin, as well as other minerals like manganese and selenium, without the need for fortification.
Superb Fuel is unique in that it tastes neither chalky nor thick, yet offers the maximum amount of protein per ounce. Moreover, it is free of whey, soy, or pea protein, making it appealing to all customers seeking a clean label and protein fortification in their diet.