food proteins today ,tomorrow,and beyond

Food Proteins Today, tomorrow and beyond

“To meet the increasing demand from a

growing population we will need to

produce more food in the next 40 years

than has been produced in the previous

8,000 years.”

Jason Clay, Senior Vice President WWF

Protein global food context

Food Proteins - Today, tomorrow and beyond

Proteins and sustainability



Sources of common dietary proteins

• Animal - Muscle, blood, milk, egg

• Botanical - Cereals (wheat, corn, barley, oats, rice) - Legumes (peas, soybeans etc.) - Tubers (potato) - Oil seeds (Peanut, rapeseed)

• Microalgae - Blue green seaweed (Spirulina)

• Microorganisms - Mycoprotein


Key functional properties

•  Gelation from denaturisation and aggregation -  Properties of gel dependant on Degree of unfolding

and kinetics of aggregation -  Driven by heat, pH, ionic strength -  Globular proteins irreversible gels -  Fibrous proteins e.g. gelatine from collagen

thermally reversible gels

•  Interfacial properties -  Foam and emulsion stability

•  Film formation

•  Primary Building block for life


Dairy protein - Whey

•  Whey protein –  In the past regarded as a waste stream from cheese

manufacturing process – Now regarded as a valuable material that contains wide range of

biologically active proteins with functional, nutritional and physiological properties

•  Challenges present in low concentrations, high cost of isolation, globular nature resulting in thermal denaturisation

- Commercial production using membrane or ion exchange

•  Concentrates up to 80% protein in which little denaturisation has occurred

•  Betalactoglobulin is most allergenic and so removed for infant formulas

Design is not just what it looks like and feels like. Design is how it works. Steve Jobs

Dairy protein - Whey

Whey Protein Concentrate

In Excess if $1bn

Without Creativity there would be no progress – Edward de Bono

Valorisation - Whey


Dairy protein uses

•  Infant nutrition –  Whey Protein hydrosylates are particularly favoured in infant nutrition because the

hydrolysis breaks down the allergenic structures •  Sports nutrition –  Whey protein also is one of the richest sources of leucine, an essential amino acid

that triggers initiation of muscle protein synthesis and athletes recovery •  Yoghurts –  Denaturisation of whey proteins provide the texture in yoghurts by increasing

water binding capacity –  Growing trend of Greek yogurt has more protein than regular yogurt because the

straining process leaves a more concentrated product –  Yoplaits Proforce is a 2x protein level yoghurt for children •  Health function –  Caesin and whey proteins are a rich source of peptides that reduce blood

pressure and may induce satiety –  Simpless™ from CPKelco is a microparticulated whey protein used to deliver low

fat food


Egg protein

•  12.6% of edible portion of egg is protein •  Polyfunctional properties of eggs from

the various proteins –  Foaming from egg white e.g. sponge cake,

meringue – Gelation/coagulation e.g. custards, boiled

eggs quiche – Emulsification from egg yolk e.g. mayo, salad

dressing •  Fractionation and modification to

produce enhanced functionality •  Egg albumin contains numerous unique

proteins, lysozyme has attracted most attention as an antimicrobial agent particularly against gram positive bacteria

Protein Protein fraction present in egg white [%]

Denaturation temperature [°C]

Ovalbumin 58 77

S-Ovalbumin 85

Ovotransferrin 13 60

Ovomucoid 11 70

Ovomucin 3.5

Lysozym 3.5 81


Soy protein

•  Soybeans consumed for more than 2000 years. As Nimame (cooked whole soy), Edamame (green fresh soy), Tofu etc.

•  Soy protein –  high-quality plant protein (comparable in quality to animal-based protein) –  contains more lysine than most plant proteins. –  soy protein maintains foods' quality while reducing its cost –  functional benefits •  Growth stifled in past by strong ‘beany’ off flavours but the growing health

credentials of soy have seen it grow again •  Used in a wide variety of applications –  soy milk, soups to salad dressings, breads to breakfast

cereals, and from pastas to pet foods – Clarisoy™ has been developed as a soy protein isolate for

clear beverages


Pea protein

•  Pea Protein can be used as: – A functional ingredient for emulsifying properties, – An efficient source of protein for particular nutritional needs such

as sport and slimming foods, gluten-free foods, and also re-balanced everyday foods especially vegetarian foods

– Shown in combination with oat fibre to lower cholesterol by 5% •  Advantages – Safe simple process aqueous extraction and milling/drying – High nutritional value (rich in lysine and arginine) – Safe traced origin – Attractive labelling – Environment friendly – Non allergenic


Protein rich cereal seeds

•  Maize, barley, rice, wheat, sorghum, oats, peas, pearl millet

–  (Protein contents vary 7-25%) •  For consumers they provide – Bulkiness, ease of cooking, lack of anti-nutritional

factors, good storage stability and blend of vitamins and minerals

•  Focus is on developing – Higher yielding varieties – Nutritionally superior grains – Shorter growth cycles – Process technology to separate out the higher protein

fractions

Minor seed opportunities


•  Quinoa – Has good nutritional properties (12% protein, high in lysine 7g/16gN) – Needs to be correctly processed to remove saponins •  Bambarra groundnut –  21% protein with a lysine content of 6.4g/16gN •  Buckwheat •  Carob/locust bean gum (found in endosperm) – Bean 21% protein (low fat <1.5%) – Gum 60% protein •  Lupin –  35-40% protein 6 -12% fat – High in tyrosine and argenine at 7 /13.9g / 16gN respectively

Imagination is more important than knowledge ; Albert Einstein

Food waste Protein – Brewing


Food Waste -Potato protein

•  Potato 4th largest produced crop •  Obtained from the juice (45% of

solids protein) recovered after starch removal by mild chromatographic process

•  Products have higher biological value than other veg proteins

•  Received GRAS approval in 2012 •  Growing use in sports nutrition


Mycoprotein

•  Developed by Rank Hovis McDougal and sold as Quorn from 1985

•  Made by an industrial fermentation process using the mould fusarium venenatum with glucose as feed

•  Properties – Meat like texture due to strand type similar to animal muscle – Mild flavour – Naturally low in fat (~3%) and high in protein and fibre – Overall nutritional value high –  In over-nourished countries like UK potential to lower intake of

sat fats – Sustainable at least 3 times lower in embedded carbon

than the meat equivalent – More acceptable to humans as we already eat fungus

Spun soya

Chicken breast

Mycoprotein


Novel Protein -Hydrophobins

•  Ubiquitous to filamentous fungi •  Small cysteine‐rich protein (4 disulfide bonds) •  Chemically and thermally stable •  Self-assemble at hydrophobic/hydrophilic

interfaces (e.g. air/water & oil/water) •  Uses – Opportunity to produce highly stable air filled products – Reduction in fat content of emulsified foods without

losing the rich mouth feel that fat provides


Novel Protein - Algae

• Protein contents between 40 and 65% • Allows production of algae rich protein in arid climates and on previously non farmable land – Feed on sunlight and waste Carbon dioxide (carbon neutral process) – Requires 1% of the water to grow than soy – High pH means that competing microorganisms cannot develop – Product is a high quality protein on a dry weight basis (64-70%) • Uses – Poultry feed – As a carotenoid to improve the colour of egg yolks – Almagine HP™ protein fibre lipid mix from algae on sale since 2012 – Aurora algae looking to produce 600T per month in 2014


Novel -Ice structure protein

•  Found in cold tolerant organisms e.g. fish, insects, algae, winter wheat and carrots

•  Modifies the ice crystal formation in manufacture of frozen product

– Allows production of ice cream with a low fat content but a creamy mouth feel

–  Lengthening shelf life of frozen foods – Utilised GM modified bakers yeast as source


Protein modification

Chemically and physically modify proteins can • Improve bioavailability • Functional properties, solubility, gelation, foaming, emulsification – Increased acetylisation will shift the solubility curve to lower pH increase the shear modulus and net density of resulting gels improve foaming and emulsifying properties – Sugar conjugates have shown increased shelf life, improved acid stability – Crosslinking and extrusion proteins to modify textural properties Nandi Proteins • Using a unique formula and measuring system which harnesses a combination of heat, time and temperature control on denaturising proteins • Milk protein has been denatured in a controlled fashion to improve its physical properties and act as a fat replacer • The functionalities such as gelling, water binding and fat binding can be tuned to a customer’s specific requirement • Indeed use of Nandi modified milk and egg proteins has been shown to: – Reduce the fat within cheese without compromising taste – Replace the chemical emulsifiers in cake – Deliver cleaner label dairy drinks – Produce Lower fat mayonnaise with the same organoleptic qualities of full fat


Future - proteins

•  Hampton Creek Foods are developing plant based ingredients with the functionality of eggs.

•  Beyond Meat, Sand Hills foods and Ojah are at the cutting edge of plant protein research and development, with a goal of driving innovation and progress on meat-free plates.

•  Modern Meadow invented a tissue engineering technique based on bioprinting of artificial raw meat the 3D assembly of tissues


Future - Leaf protein

•  Rubisco – Most abundant protein in world – Protein naturally abundant in chloroplasts – Water, fat binding properties –  Foaming equivalent to egg white – Good gel strength


Future - Single cell protein

•  Yeasts/bacteria grown on hydrocarbons •  After fermentation yeast needs only to be concentrated

by centrifugation and dried •  Product is a cream coloured powder, no odour and

virtually no taste, approx. 60% protein •  Advantages –  Long shelf life – Stable process and prices – Not subjected to seasonal climatic conditions •  Disadvantages – Not nutritionally rich proteins deficient in most

sulphur containing amino acids. – Must minimise nucleic acid content


Future -Krill protein

•  Nutritive value of fish protein equivalent to land animals •  Average protein content 6-28% •  Opportunity Antarctic krill •  Antarctic krill meal for animal nutrition contains at least 56%

protein. Analyses of the amino acid profile of krill protein demonstrate that all essential amino acids are present and are nutritionally well balanced


Future -Insects as protein

•  Insects are vital to the health and prosperity of the earth – Pollination of crops – Removal of dung – Controlling Pests –  Food for animals (they are the start of the food chain) – Already being consumed – More than 1000 species currently eaten round the world. – We already eat cochineal –  Insect protein quality comparable to beef, pork and chicken and low

in fat – More efficient manufacture than meat protein –  1kg grasshoppers is equivalent to protein content of 10 hot dogs


Future mammalian protein

•  Could include -  Capybara -  Kangaroo -  Manatee

•  However what will consumer acceptability be like?


Future -Waste animal protein for food

•  Wool – clean wool is a pure protein keratin - To render it digestible it needs grinding and treatment either

enzymatically or chemically - Wool flour prepared by solubilisation with papain ground and

used at 20% incorporation in scones and sponge cake. Sensory panel unable to tell difference

•  Feathers are 90% protein - Hydrolysed feather meal is used as a partial replacement for

meat meal in poultry feed - Hydrolyzed feather meal is a good source of natural protein

for most animal diets. It can be used to replace a significant portion of other protein sources in livestock and aquaculture diets


Thank you for your Attention Alan Marson

The End

Connectiivity Alan Marson New –Food Innovation ltd [email protected] 00447831494368 Connect with me on :- http://www.linkedin.com/in/alanmarson

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