Consumers are looking to plant proteins in their quest to eat clean, be “green” by choosing ingredients that are sustainable for the planet, and save “green” on their grocery bills. Trends like Meatless Mondays have caught on internationally, with campuses, restaurants and communities getting on board in 34 countries.
Mintel (EU) reported meat alternative sales reached $553 million in 2012 with 36% of consumers using meat alternatives either alone or paired with meat. The use of plant proteins within the food industry should continue to grow to meet these consumer need trends.
Protein Basics:
In the body, protein is broken down into amino acid (EU) building blocks needed to sustain life. When the human body cannot manufacture an amino acid, it is considered an essential amino acid (EU). Those essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Protein from most animal sources is considered a complete protein, meaning they contain the essential amino acids. Many plant-based proteins are incomplete, sometimes lacking one or two of the essential amino acids, while some like quinoa and soy contain complete proteins. Those who may prefer to eat plant-based proteins over animal proteins should try consuming a wide variety of sources to assure a well rounded amino acid profile over the entire day.
Protein Quality:
Methods for determining the quality of proteins have changed over time. During the previous century, the Protein Efficiency Ratio (PER) was widely used to evaluate the quality of protein in food. The FAO/WHO and the US FDA adopted the Protein Digestibility Corrected Amino Acid Score (PDCAAS) in the 1990’s as a means of evaluating protein quality based on amino acid requirements and digestibility. In 2013, the FAO proposed a new measurement scale called the Digestible Indispensible Amino Acid Score (DIAAS), which takes into account the protein source and bioavailability of amino acids when creating the score.
Be aware of which method is being used when discussing protein quality.
Plant Protein Sources:
Plant Protein (EU) sources are diverse. Forms can range from minimally processed and close to their natural form, i.e. whole soybeans, to processed into concentrates, i.e. soy protein isolate. Categories of plants with protein sources include:
Soy Protein (EU):
- Leader in non-animal protein; complete amino acid profile
- Versatile product line offering different functions for a variety of applications; at high levels may contribute a bitter or bean flavor when formulating
Pea Protein (EU):
- Becoming a very popular protein source; neutral tasting to be easily complemented with other flavors
- Not a complete amino acid profile but easily combined with other plant proteins to achieve a more complete protein
Wheat Protein (EU):
- Mild Cereal flavor
- Contains gluten which could be an issue due to consumer allergies or wheat avoidance
Additional Sources include:
- Grains (wheat, rice and corn)
- Legumes (EU) (soy, peas, chickpeas, lentils and beans (black, pinto or kidney beans))
- Marine sources like microalgae (EU) and seaweed
- Mushrooms (EU)
- Nuts (peanuts, tree nuts)
- Seeds (canola, hemp, sesame, pumpkin, sunflower, and cranberry)
- Sprouts (EU)
Additional Formulation Considerations:
- Plant proteins can be harder to digest when compared to animal protein so often is processed into protein isolates and concentrates to increase bioavailability.
- Mintel reported in 2013 that consumers are looking for vegetable protein sources that can use a “GMO free” claim on their packaging. Mintel insight suggests consumers want to know the benefits; “meat alternatives should boast about what they have, not simply what they lack.”
Product Resources
North America
Arcon® G Soy Protein Concentrate from ADM (Archer Daniels Midland)
Pro-Fam® 873 Isolated Soy Protein from ADM (Archer Daniels Midland)
Brazilian V-Max Variety Soy Beans from Dutch Organic International Trade
Pea Crisps from The Scoular Company
NUTRALYS® Pea Protein from Roquette America, Inc.
NUTRALYS® Wheat Protein from Roquette America, Inc.
Europe
Arcon® G Soy Protein Concentrate from ADM (Archer Daniels Midland)
Pro-Fam® 873 Isolated Soy Protein from ADM (Archer Daniels Midland)
Brazilian V-Max Variety Soy Beans from Dutch Organic International Trade
NUTRALYS® Pea Protein from Roquette Freres
Roquette® Vital Wheat Gluten from Roquette Freres
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