alternative proteins...protein with a protein digestibility corrected amino acid score (pdcaas) of...

Alternative PROTEINS

eHANDBOOK

TABLE OF CONTENTSComparing Plant-Based Proteins 4

PDCAAS, functionality, sustainability are among the variables driving applications.

High Protein Snacks: Beyond the Protein Bar 11

AD INDEXPLT Health Solutions • www.PLT.com 3

IDF • www.IDF.com 10

eHANDBOOK: Alternative Proteins 2

www.FoodProcessing.com

http://www.plthealth.com/

http://www.IDF.com

PLANT PROTEIN

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Artesa Chickpea Protein is a highly nutritious plant protein concentrate that canmatch dairy proteins for taste, texture, mouthfeel and formulation functionality.With Artesa, you can deliver higher levels of protein in consumer-pleasing productswith easier, faster processing, leaner, cleaner labels and unleashed creativity.

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THE GREAT,NEW TASTEOF PLANTPROTEIN

It’s time to change the way you think about plant protein.

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Touted as a top trend for 2019 by a

number of market research firms

and food & beverage organizations,

plant-based proteins continue to gain

momentum in the U.S., with many large

corporations making significant invest-

ments in this realm.

Ingredion (www.ingredion.com), Westches-

ter, Ill., for one, announced in December

2018 it is investing a combined $140 mil-

lion to further position the company as

a supplier of a broad range of plant pro-

tein solutions.

University-based food science

researchers also are focusing

more on plant proteins. In

late November, the new Plant

Protein Innovation Center

(PPIC) (ppic.cfans.umn.edu)

at the University of Minnesota

in St. Paul held its inaugural

meeting. PPIC will take an

interdisciplinary approach,

bringing together food and agricultural

scientists from industry, academia and the

public sphere as well as other stakeholders

“to produce and study nutritious and func-

tional plant protein ingredients for food

applications,” as a brochure on PPIC’s web-

site explains.

“There has been quite an increase in

demand for plant protein from consumers,

who are seeking alternatives to meat for

many reasons,” notes B. Pam Ismail, PPIC’s

director and an associate professor of food

science and nutrition at the

Comparing Plant-Based ProteinsPDCAAS, functionality and sustainability are among the variables driving applications.

Aquafaba, the viscous water

in which chickpeas have been

cooked, mimics many of the

functional properties of egg

whites, so it can be used as a

replacement for products such as

mayonnaise. Sir Kensington’s is

now a Unilever brand.



University of Minnesota. “Consumers are

seeking protein sources that have health

and environmental benefits, such as reduc-

ing greenhouse gases and improving land

management.” Ismail’s goal is for PPIC to

become an international research center.

Although soy has been the leading plant-

based protein for decades — a complete

protein with a Protein Digestibility Corrected

Amino Acid Score (PDCAAS) of .99 (1.0

being the highest) — the clean label move-

ment has shifted attention to other plant

protein sources due to concern that soy-

beans are often genetically modified. Soy is

also among the “Big 8” allergens in the U.S.

While pea protein is the main alternative

to soy at present, other pulse proteins are

gaining ground, such as chick-

peas, fava beans and lentils.

Additional popular plant pro-

tein sources include nut flours,

especially almond flour; cereal

grain proteins such as oats and

teff; pseudocereal grains like

amaranth and the ever-popular

complete protein quinoa; and

seeds such as chia and flaxseed.

SOY AS A TEMPLATE Benefiting from years of

research and production,

“Soy protein is the most

functional plant protein in

the market,” Ismail says.

Not only is it a complete protein, soy is

also very versatile and efficient, used in

everything from Silk milk to Tofurkey.

“When soy protein was first introduced in

the market, it had a stronger flavor,” Ismail

notes. “But over the years, processing tech-

nologies have been developed to ensure

that soy is bland-tasting and, therefore,

more adaptable.” PPIC aims to leverage

what the industry has learned from soy and

apply this knowledge and experience to

other plant protein sources.

“With soy, we know, ‘here is a product

that works,’ ” agrees M.J. Kinney, a Minne-

apolis-based food scientist with the Good

Food Institute (www.gfi.org), Washington,

D.C. “We understand its functionality to a

greater extent than any other plant

protein out there. So, soy can be

a template for plant proteins to

come.”

PULSES — RISING STARS Considered to be clean

label and allergen-free, pea

protein’s star continues to

rise. Compared to soy, pea

protein has a lower PDCAAS

Campbell Soup’s Bolthouse

Farms brand mixes both soy

and almond proteins for this

plant-protein beverage.



of approximately .82. What’s more, in a

typical pea protein isolate, roughly 80

percent of the of ingredient is protein,

compared to approximately 90 percent

for soy isolates, according to Kinney.

To attain 10g of complete protein in a

product, just over 15g of pea protein iso-

late would be needed, she explains, noting

that she arrived at that number by dividing

10 by .80 (protein percentage) and then by

.82 (PDCAAS).

One challenge with pea protein and other

new plant proteins is the early dominance

of certain manufacturers that develop pro-

prietary formulations, Kinney observes.

“There is a lack of a standard for process-

ing,” she says, noting that collaborative

industry research needs to be done to

more fully understand the manufacturing

processes that affect a plant protein’s func-

tional properties.

Minneapolis-based Puris (purisfoods.com),

for example, makes three pea protein

isolates derived from organic, non–geneti-

cally modified peas grown in the U.S., each

suitable for different applications.

One isolate the company says has high

functionality and excellent dispersibility and

mouthfeel is recommended for protein pow-

ders, dry beverage blends, ready-to-drink

products, meat alternatives, vegan spreads

and emulsified products. Another isolate,

designed for applications where low viscos-

ity and low water-hold are required, is more

appropriate for nutrition bars, acidic bever-

ages and low-pH products. The third isolate,

which has a neutral pH and great extrusion

properties, according to Puris, is well-suited

for cereals, crisps, protein bars and high-in-

clusion ready-to-drink protein beverages.

Puris also claims to be the only grower

of non-GMO and organic peas in the

U.S. market.

Kinney points out that food & beverage

processors that source pea protein from

Puris would not be able to source identical

“With soy, we know, ‘here is a product that works.’ We understand its functionality to a greater extent than any other plant protein

out there. So, soy can be a template for plant proteins to come.”



isolates from another ingredient supplier.

This limitation of supply is preventing

plant-based proteins from achieving even

stronger market growth, she says.

When assessing whether a plant protein

ingredient would be the right fit for a

particular application, Kinney says food

processors need to consider three key char-

acteristics of functionality:

• Can it hold water?

• Can it form a gel?

• Is it water-soluble?

“If the protein isolate has a low water-hold

and it doesn’t form a gel, it might be ideal for

a beverage, which we would want to have

minimum mouthfeel,” Kinney explains. “You

don’t want it to be a thick sludge. But if you

want to put the isolate into a plant-based

meat application, you do want that strong

gelation and you do want it to hold water.”

Beyond pea, other pulse proteins have

seized the attention of consumers and

the food industry. Ingredion recently

entered into a joint venture agreement with

Canadian firm Verdient Foods (www.ver-

dientfoodsinc.com) to make pulse-based

protein concentrates and flours from lentils

and fava beans, as well as peas.

“The pulses are rich in protein and fiber,

relatively low in fat, and are low-glyce-

mic-index foods that contain various

micronutrients and bioactive substances

(for example, phytochemicals) for health

and well-being,” says Jing Zhou a business

scientist with Ingredion.

The company’s pulse-based flours, con-

centrates and isolates can be used in many

applications. “While we continue to see a

lot of growth within snack and pasta appli-

cations, there has been a lot of interest in

pulse proteins for emerging application

areas like meat and dairy alternatives,”

points out Karen Constanza, project leader

for technical development at Ingredion.

Ingredient manufacturers can blend pulses

with other proteins to offset nutrient defi-

cits. “Pulse proteins are generally rich in

lysine but lack in sulfur-containing amino

acids,” Zhou explains. “On the other hand,

cereal proteins are usually abundant in

sulfur-containing amino acids but lack in

lysine. Therefore, strategically combining

Beyond pea, other pulse proteins have seized the attention of consumers and the food industry.



pulse and cereal proteins can help provide a

higher protein quality than either alone.”

Vanessa Brovelli, product development

manager for Quincy, Mass.-based Bay State

Milling (www.baystatemilling.com), concurs

that combining pulses with grains allows for

optimal plant protein solutions. By combin-

ing the two, “the PDCAAS of the blend gets

closer to the gold standard of 1,” she says.

GRAINS, SEEDS AND NUTS Supplying a wide variety of grains, flours

and seeds for baked goods, bars and

breakfast cereals, Bay State Milling touts

the protein content, traceability and

sustainability of its non–GMO Project

Verified, certified-organic SowNaked oats.

“Our SowNaked oat is a special variety, grown

hulless (naked) with naturally higher protein

that can be used in several applications like

bars, oatmeal and oat milk to provide a plant-

based protein boost,” Brovelli says.

Among seeds, flax and chia contribute

omega fatty acids and functional gelling

properties as well as protein, she adds.

Sesame, pumpkin and sunflower seeds also

provide a protein boost while contributing a

nutty rich flavor and serving as a fat source.

Tree nuts constitute another critical plant

protein source. With 6g of protein per

ounce, almonds are the tree nut highest in

protein, according to the Almond Board of

California (www.almonds.com). Although

widely used in European confections such

as macarons and marzipans, almond flour is

only beginning to command some attention

in the U.S. as a way to add more protein

to desserts, baked goods, energy bars and

other food products.

Interestingly, as the recent (December

2018) Farm Bill removed hemp from the

Controlled Substances Act, it now can be

used as a protein source in food. Derived

from the hemp seed, hemp protein contains

30 percent fat and 25 percent protein, with

most of the oil composed of polyunsatu-

rated fatty acids. According to the Hemp

Industries Assn., hemp seeds are high in

essential fatty acids, B vitamins and fiber.

Among seeds, flax and chia contribute omega fatty acids and functional gelling properties as

well as protein.



The FDA in December said it had “no ques-

tions” about the Generally Recognized As

Safe (GRAS) status of hemp seeds, oil and

protein powder in response to a petition

from Fresh Hemp Foods.

FORMULATION CAVEATS When blending different plant

proteins or substituting higher-

protein for lower-protein flours, care

must be taken, Brovelli cautions.

“When replacing a portion of wheat, corn

or rice flour with higher-protein grains,

seeds or pulse flours, water absorption

may need to be adjusted and a func-

tional ingredient could be required in

an application such as bread, where the

gluten network may be disrupted by these

ingredients,” she explains. “Pulse flours

are known to require additional water for

full hydration and functionality. Seeds

such as pumpkin can add excess fat to a

formulation, so other fats may have to be

reduced.”

Flavor, of course, is also a major consid-

eration. Among the pulses, lentils and

chickpeas have milder sensory profiles,

Brovelli says. As she observes, “the flavor

of grains and seeds is sometimes easier to

incorporate into the overall sensory profile

of a bar or snack versus the beany note that

is common with pulses.”

“The flavor of grains and seeds is sometimes easier to incorporate into the overall sensory

profile of a bar or snack versus the beany note that is common with pulses.”



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Protein is on the mind of more and

more consumers who view snacks as

both a treat and a healthful choice.

Research from Mintel shows that 94% of

U.S. adults snack at least once daily and half

(50%) snack two or three times per day. As

snacking becomes more of an ingrained part

of the American diet, it will be increasingly

important for snacks to deliver nutrition ben-

efits, including high-quality protein.

According to Nielsen, over half (55%) of

U.S. households agree that “high protein”

is important to keep in mind when decid-

ing on food purchases. Additionally, there

are more than five million Americans fol-

lowing a high-protein diet. That’s a full six

percent of all U.S. households with some-

one trying to achieve high intake targets

for protein.

Fortunately, recent innovations have opened

the door to delivering ample servings of

complete proteins, as well as other attrac-

tive health benefits, in a myriad of snack

applications. This development has food

manufacturers looking beyond just bars and

shakes to deliver high-protein snacks.

DEMAND FOR HEALTHY SNACKS IS DRIVING GROWTH IN SNACKING CATEGORY According to a 2018 Food Insight study,

a majority of consumers (69%) said they

sometimes snack at least twice daily. The

snacking business grew globally in 2017,

according to Nielsen, and healthy snacks

are driving this growth. Separately, a

report from Hexa Research expects sales

of healthy snacks in the U.S. to reach

$5.3 billion by 2025 on rising demand

from younger market segments.

While conventional snacking slightly

declined in recent years, the $17 billion

health and wellness snacking category has

increased, according a 2018 Mintel report.

This may be due to changing patterns in the

American diet.

According to the 13th Annual Food and

Health Survey by the International Food

Information Council (IFIC) Foundation, more

than one-third of Americans followed a spe-

cific eating pattern or diet in the past year.

Restricted carbohydrate and intermittent

fasting were among the top diet patterns

High-Protein Snacks: Beyond the Protein BarBy IDF



mentioned in the survey. This trend could

drive consumers to seek more high-protein

food sources, including snacks.

U.S. SENIORS BENEFIT FROM MORE PROTEIN THROUGHOUT THE DAY Individuals seeking to increase the

amount of high-quality protein they

take in throughout the day may turn

to snacks to get additional servings

of the macronutrient. Studies suggest

that ingesting protein in even amounts

throughout the day may result in better

physical performance and overall

satiety, which may, in turn, promote

a generally more healthful diet. This

may affect seniors, in particular, and

motivate them to get a healthy serving

of protein at and between meals.

Recent research suggests that older adults

who evenly distribute intake of a total of

75 g to 90 g of protein throughout the

day may reduce or delay age-related sar-

copenia (loss of muscle mass). However,

the research also suggests that this mus-

cle-building response is reduced at lower

protein intake levels throughout the day,

all the more reason for older consumers to

reach for a serving of high-protein chips,

crisps, or even cookies.

In fact, according to Nielsen, Americans aged

65 and over are among the most well-in-

formed demographic groups regarding

the protein content of high-protein foods.

Perhaps surprisingly, millennials (age 18-36)

ranked above even their older counterparts

in their knowledge of high-protein sources.

When it comes to shopping behavior, fami-

lies with children ages six to 18 years old and

senior couples are the most likely to consider

protein as a “must have” or “good to have”

item in their cart. These data suggest that

consumers across a diverse range of age

groups are learning about protein’s benefits

and making purchase decisions based on

that knowledge.

MANY U.S. CHILDREN NOT EATING ENOUGH PROTEIN FOODS 2015 data from the Centers for Disease

Control & Prevention (CDC) suggest that

many U.S. children are not receiving the

number of recommended daily servings

of protein foods. Just over 20% of boys

and nearly 25% of girls ages one to

three years in the U.S. did not meet the

recommended daily intake of protein

foods. Furthermore, nearly 40% of boys

and girls ages four to eight years did not

meet their recommended intake per day.

Perhaps the most concerning trend is with

older children, especially teenage girls. The

CDC estimates that over half of boys and

over 60% of girls ages nine to 13 years did not

meet the recommended servings of protein.

Download the complete white paper here.



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