Plugging into Proteins

Today, there is a new surge of ingredient power—protein. When we think of protein, images such as steak, poultry, or fish quickly come to mind. But there are actually many different kinds of proteins and protein concepts. And as consumers seek out more protein-rich food products, food formulators are finding different ways to incorporate or plug into this ingredient that can be derived from a variety of traditional and alternative sources, including soy, whey, wheat, potato, pea, canola, caseinates, egg albumin, and gelatin and collagen.

Before we discuss this surge, let’s talk a little about protein and its benefits. The word “protein” comes from the Greek “Protos,” meaning first or at the origin. That would be a fitting description because proteins made possible the first biochemical reactions in living cells, at the origin of life. Proteins are required for the structure, function, and regulation of the body’s cells, tissues, and organs. Each protein has special functions—examples might include hormones, enzymes, and antibodies.

Proteins—of both animal and vegetable origin—are key constituents of our food. Among food ingredients, proteins are one of the fastest-growing segments, which is not surprising since they offer a variety of nutrition and functional benefits. Furthermore, human needs for protein increase with age. A significant rise in the demand for protein in human food is expected as world population will reach 9 billion people in 2020. If this trend continues, one can expect a large increase in the demand for protein. Since it will probably not be possible to fulfill this increasing demand for protein solely with meat and fish, there will be a need to increase vegetable protein in human foods. Protein enrichment of food will be especially critical in developing countries, and these countries will be hunting for alternative protein sources.

In her annual top 10 functional food trends (see the April 2012 issue of Food Technology), A. Elizabeth Sloan described protein as the next “super nutrient,” capable of delivering a variety of health benefits, including muscle building, satiety, weight management, and helping to prevent frailty in seniors. She cited data indicating that four in 10 consumers are making an effort to eat more protein; 39% say a high-protein claim is very important on a food label. Furthermore, according to research firm Mintel, consumers rank protein as the fifth most important component of healthy eating—behind vegetables, fruits, limited processed foods, and foods low in saturated fats.

Protein is making other top 10 lists these days. For example, at the 2012 IFT Food Expo®, Innova Market Insights identified “a boom for protein” as one of the top 10 trends to impact the global food and beverage market through 2012 and beyond. Specific types of protein are seeing strong demand and are sometimes tied to the relative sustainability of the source. Take, for example, potato protein. The number of global product launches for foods with potato protein has grown from eight in 2008 to 41 in 2011. Many of the protein-enhanced products are touted for weight management, while others promote the benefits of plant protein. “Consumers understand the benefits protein delivers, including its ability to promote satiety,” observed Lu Ann Williams, Head of Research at Innova Market Insights. “It’s one of those benefits that you can feel. You know you’re less hungry when you consume protein.”

With the demand for protein continuing to rise, the hunt for new protein sources and alternatives is gathering momentum. Data presented by Innova Market Insights show that intellectual property development and patent activity is on the rise, and the United States accounted for more than 40% of recent alternative protein patent activity. “Greek yogurt woke American consumers up to the fact that there’s an alternative to eggs as a protein source,” said Williams.

Traditional protein sources such as soy, wheat, lupin, and chickpea are being reexamined again as healthy and sustainable solutions, and a range of new products are starting to appear based on beans, nuts, seeds, grains, and vegetables. In addition, new techniques are being developed to enhance the texture, juiciness, and flavor of meat analogs and proteins. Part of what’s driving interest in alternative protein sources is growth in the number of “flexitarians”—consumers who enjoy meat but occasionally opt out because of concerns about health and the environmental impact of meat consumption, noted Williams. Also, the use of proteins is playing an increasingly important role as a solution to the obesity epidemic that is occurring on a global scale.

In the 12-month period ended March 2012, more than one-third of the new product launches marketed on an “added protein” platform contained soy, reported Innova Market Insights. New U.S. launch examples include Bolthouse Farms’ addition of a Blended Coffee variant to its Protein Plus range of all-natural shakes. This contains a proprietary blend of whey and soy proteins for improved performance. Coca-Cola subsidiary Odwalla has extended its Super Protein and Protein Monster soy and dairy protein drink ranges with Strawberry and Vanilla variants in the Protein Monster series and Mango and Pumpkin variants in Super Protein. Other recent U.S. activity has included an extension of the Atkins Advantage low carb meal replacement bar range with Chocolate Orange and Chocolate Brownie variants. Balance Bar has introduced a Cookie Dough variety to its original range.

Snack foods packed with protein are becoming increasingly popular. In 2011, for example, Innova Market Insights tracked 140 meat snack introductions compared with 75 two years earlier. Other protein launches included 55 new hummus products, compared to 33 in the earlier period, and 240 new protein bars, compared with 130 earlier.

Popular foods such as hummus and beef jerky (both will be discussed later in this article) can help contribute to the “protein surge.” But there are many other nontraditional ways as well that can play a role in this trend.

How about a mac and cheese made with chickpea protein? Or a pizza crust made with roasted pea flour that can provide an excellent source of protein? Even French fries—or should we say “pulse fries”—can be made with cooked lentils and yellow peas that deliver 6 g of protein in a 71 g serving.

This article will focus on several developments that have had, are, or will have an influence on the “protein surge.”

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Protein and the Pea
In the future, pea may provide a valuable protein ingredient and a suitable alternative to other more traditional protein sources. According to a symposium at the IFT Annual Meeting, while yellow pea is less known to consumers, food manufacturers, food scientists, and researchers, it has the potential to become an emerging sustainable legume for food innovation. The symposium, which was described as the first IFT technical session to ever focus on the yellow pea, provided data on its nutritional and functionality properties while demonstrating innovative options as to how to incorporate pea-derived ingredients (protein, fiber, and starch) into the formulation. Consisting of 25% protein, yellow pea could provide a valuable source of protein and may even challenge some formulation areas that previously used traditional protein sources.

My blog post, included here on page 56, will cover in more detail pea protein and how this alternative vegetable protein may be carving out new markets and play a role in the “protein surge.” One application, in particular—chocolate—presents some especially interesting opportunities for pea protein.

On the Bean
When ADM, Decatur, Ill. (phone 217-451-5200, www.admworldcom), launched VegeFull ™, a line of ready-to-use natural bean powders and ground cooked beans in 2008, the company demonstrated that it was already a few steps ahead of not only the “protein surge” that is occurring in full force today, but also on the forefront of the alternate source protein trend that is fueling that surge, in part. Although beans are a good source of protein, most formulators at that time probably were not really associating beans with the major protein sources such as soy or whey. So, as a protein source, especially one offering significant nutritional and functionality value, one can easily argue that the company was “right on the bean” with its line of ingredients derived from such bean varieties as black, red, navy, and pinto.

Interestingly, in one more way, this product line could be perceived as a predictor of the future. Like whey, for example, which today is finding use in applications far broader than those associated with body building, these ingredients can be used in applications not traditionally associated with them such as soups, casseroles, or chili. Rather, these bean powders can be incorporated into formulations such as cookies, breads, and other baked products; snack foods; dips; cereals; dry mixes; and more without affecting their taste or texture. By using this ingredient, manufacturers could increase the protein and fiber content of the formulation, while helping to add texture, bulk, color, and versatility. And this ingredient was so successful, the term “stealth health,” (which was popular back then) could be applied to it.

Protein’s Poster Child
If the present protein surge had a “poster child,” it would have to be whey and its derivative protein ingredients. A report titled “Global Opportunities for Whey and Lactose Ingredients 2010–14” predicts that the global market for whey powder, whey proteins, and whey protein fractions will experience a compound annual growth rate of 4%, reaching $6.4 billion in 2014. Higher value-added proteins are experiencing the fastest growth.

Like soy, whey is a major source of protein used in formulating, and probably very few would argue to the contrary. However, this was not always so. As discussed in the January 2013 Ingredients section, whey has had a dramatic change of image over the years, experiencing an evolution from a by-product with little value to a major dairy ingredient that can add nutritional and functionality properties to the formulation. (More specific whey ingredient innovations and applications will be discussed elsewhere in this article.)

As part of its 25th anniversary celebration, the Dairy Products Technology Center at Cal Poly held a mini-symposium on dairy products technology and future innovation opportunities. Speakers provided some insightful thoughts on whey and dairy protein ingredients. For example, Norm Olson, Professor Emeritus of the University of Wisconsin, in a historical perspective of the dairy industry and how far research and education has come, cited the example of whey being considered a valuable ingredient today rather than an unwanted byproduct of dairy foods processing. Erika Smith, General Mills Senior Principal Scientist, noted, “In terms of research topics, we need to continue to mine the wealth of ingredients that are in … milk. Whey is a great example of this. Whey was being thrown away 50 years ago and now it is a premium, value-added ingredient. What other ingredients are out there that can be manipulated through fractionation?” She also noted several challenges that the dairy industry faces. “Volatility and the high cost of dairy remain very significant challenges. There is already a (dairy) protein shortage and it is only going to get worse as the world population grows. The dairy industry needs to continue to work on sustainability and increasing the amount of milk protein production per cow and decreasing the volatility of pricing. Another challenge is the huge emergence of novel protein—things like plant proteins—that are going to be competing with dairy.

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Protein of the Sea
Combining vegetarian sources of protein with nutritional fats such as omega-3 fatty acids is increasingly becoming a significant strategy—one that may help propel the “protein boom” of the future. Take, for example, this microalgae-derived ingredient, described as an algal flour, from Solazyme Roquette Nutritionals, South San Francisco, Calif. (phone 650-243-5500, www.srnutritionals.com). Almagine HP—an ingredient rich in lipids while containing proteins—can function as a better-for-you alternative to traditional lipids or as a natural emulsifier in the development of fator calorie-reduced foods ranging from bakery products such as cookies to ice creams.

In the company’s portfolio, there is also Almagine HP Whole Algalin Protein, a microalgae-derived ingredient that can enrich such formulations as baked goods, beverages, frozen desserts, dressings, sauces, soups, and other products. The new source of plant protein offers not only protein (50%), but insoluble and soluble fiber (20%), healthy lipids (14%), simple sugars (5%), and micronutrients (6%). The highly digestible plant protein has a protein digestibility corrected amino acid score of 72.5%. Its neutral flavor does not compromise the sensory properties of the formulation and it provides minimal interaction with other ingredients in the formulation. It works wells in a variety of formulations because of its mild flavor, stability in low-pH conditions, heat stability, and low zeta potential.

New Texturized Protein from Rice
A novel texturized protein, made from rice flour and sodium alginate (a seaweed extract), has gained U.S. Dept. of Agriculture approval. The ingredient, Meatless®, was highlighted at the IFT Chicago Section’s 2012 Suppliers Night by the Canada-based Dempsey Corp., Toronto, Ontario (phone 877-850-8501, www.dempseycorporation.com).

The protein, which comes texturized, fully cooked, and frozen, is ready to mix with a variety of meats (beef, pork, and poultry). It may be used as an alternative to soy or wheat products, improving the taste and appeal of the food while reducing fat and calories. The ingredient offers a number of advantages—it does not need to be hydrated, it improves yield, it has no negative taste or odor, and it is free of allergens and gluten.

According to the company, Meatless can be used in both warm and cold products. It can be used as a fat replacer as well as a raw material for preparation of meat-free products and meals. At the Suppliers Night, the textured protein was featured in several formulations—a vegetarian taco filling, a reduced-fat pork breakfast sausage patty, a 25% reduced meat hamburger patty, and an Italian meatball. Other application opportunities for the ingredient include frankfurters, bratwurst, croquettes, chili, pasta dishes, nuggets, pizza, stir fry, snacks, wraps, salads, risotto, vegetarian meals, and many others.

Described as a vegetable hydrated fiber, the texturized rice protein comes in two versions: Meatless Rice White and Meatless Rice Brown. The latter has a caramel color added to it. The ingredient consists of 80% moisture, 19% rice flour, and 1% sodium alginate. The U.S. Food and Drug Administration indicated that it had no safety concerns regarding the use of rice protein at a level not to exceed 25% of the finished product as a replacement for fat and/or meat or poultry in processed meat and poultry products.

Emerging Markets for Protein
At the 2012 IFT Food Expo, Hilmar Ingredients, Hilmar, Calif. (phone 209-667-6076, www.hilmarinredients.com), featured new protein fortification concepts that highlighted the use of whey protein and lactose. These concepts included an energy shot for a quick and consistent boost, iced tea for active aging, and a clear citrus drink for revitalizing refreshment. Hilmar produces the 8000 series of 80% whey protein concentrates and whey protein hydrolysates; the 9000 series of WPIs; and the 5000 series of high-purity edible, refined, and USP lactose.

Speaking at the mini-symposium held at the Dairy Products Technology Center at Cal Poly, Hilmar CEO and President John Jeter gave his perspective on emerging markets for dairy proteins. Some examples included recombined dairy drinks and infant formula. “Take infant formula, for example,” he noted. “We can take dairy and fractionate it in certain ways that it can begin to mimic human milk.” He also looked at some areas for new dairy opportunities including products for the aging population such as meal solutions and products for proactive health. “Higher quality and more diverse dairy proteins can help less effective metabolism of aging populations. Dairy is a great place to deliver nutrition and taste as one gets older,” Jeter observed.

‘Breakthrough’ Whey for Sports Nutrition Beverages
A whey protein hydrolysate developed by Arla Foods Ingredients, Basking Ridge, N.J. (phone 613-756-1203, www.arlafoodsingredients.com), can be incorporated into sports nutrition beverages at very high levels. Most other high-protein sports nutrition beverages suffer badly from astringency—an undesirable sensory attribute that results in a dry and rough sensation in the mouth. But with the new whey protein, Lacprodan® Hydro.365, it is possible to create sports nutrition beverages containing as much as 40 g of protein per 100 mL without any astringency.

Peter Schouw Andersen, Arla’s Business Development Manager for Health & Performance, noted that the ingredient “is set to revolutionize the market for post-workout sports drinks. Until now, consumers wanting high-protein sports nutrition drinks have had to put up with astringency, making these products acceptable to only the most dedicated athletes. But Hydro.365 is unusual among whey proteins in that it can be used to create very high protein sports recovery beverages that taste good.”

The ingredient is completely soluble so it may be used in clear, ready-to-drink sports nutrition beverages. It is also UHT stable and pH neutral, and has a low bitterness profile.

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Seeding the Protein Surge
The 2012 November Ingredients section, “Seeds of Success,” was a good precursor to this article. Seeds may be small, but they are good sources of protein and though sometimes they may be overlooked when compared to beans and nuts, in the future they may increasingly play a part in the “protein surge” that is the subject of this article.

Let’s first of all look at a few examples of their protein content. Chia seeds are rich with protein—one ounce of them is said to contain 4.4 g of protein and they contain all nine essential amino acids in proper ratios to form a complete protein to support the biological functions in the human body. Nutritionally, quinoa has the highest protein levels (up to 20%) of all cereal grains, and it is a complete protein, providing all the essential amino acids for optimal health. Protein in flaxseed contains essential amino acids comparable to soy protein. Hemp protein contains all 21 known amino acids, including the nine essential amino acids, in sufficient quantities and ratios to meet the body’s needs. Sunflower seeds are packed with protein, providing 6 g of protein per ounce. And pumpkin seeds are a good source of protein as well.

Because of their protein value, seeds would appeal to vegetarians, athletes, or individuals who prefer healthy snacking. But because seeds offer a variety of functionality and sensory benefits, they can find use in a broad range of formulations for the mainstream consumer. In addition to their protein and other nutrients, seeds can provide a crunchy texture, a colorful appearance, and a mild, pleasant, and somewhat nutty taste. Because of these properties, they have the potential to replace other ingredients used as inclusions or toppings. And they can find a role in special diets ranging from gluten-free to diabetic-friendly regimens. For all these reasons and more, these “tiny packages” can help propel the protein surge of the future.

Strange Bedfellows?
Are soy and dairy protein really strange bedfellows? Not really. Despite the fact that these proteins come from very competitive industries—soy and dairy—I have always felt that there were opportunities for these two to come together. In fact, I expressed that belief some 20 years ago in Food Technology. And now, with the advent of so many alternative protein sources, I think, more than ever, that it would be wise for these two traditional protein sources to combine and create novel formulations from health and functionality perspectives.

According to literature from Solae, St. Louis, Mo. (phone 800-325-7108, www.solae.com), protein blends can open a window of opportunity. A new study suggests that combining soy, whey, and casein may extend the anabolic window for athletes. Unlike other studies that only compare a single protein to a carbohydrate or placebo, this randomized, double-blind study compared whey protein by itself to a combination of whey, soy, and casein. The goal of the study was to measure “muscle protein synthesis,” or muscle growth, following exercise. In addition, the study measured muscle repair. While both the whey protein and the blended proteins raised synthesis, only the blended protein kept synthesis rates elevated 3–5 hours after exercise. “This study confirms that consuming a blend of proteins… provides a prolonged delivery of amino acids to the muscles, making it optimal for consumption following resistance exercise,” noted Blake Rasmussen, Professor of the Dept. of Nutrition, University of Texas.

What could this mean for consumer products? It appears that by blending soy, whey, and casein in post-workout products (such as powders, protein bars, and shakes, for example), companies could offer consumers a way to promote muscle recovery and growth. In essence, a protein blend may help consumers get more from each workout.

Follow-up studies are being planned. In the future, it is quite possible that more strategies will be developed that will make use of different protein blends. If so, then that approach should help fuel the protein surge, making new bedfellows out of proteins that previously worked singly.

An Im-‘Pulse’ Toward Protein
Today’s protein surge may have been foreshadowed by the growing use of hummus as a snack food. Sales of this protein-rich product rose from $5 million annually in the mid-1990s to the current $350 million a year with no signs of slowing down. According to the Northern Pulse Growers Association, Bismarck, N.D. (www.northernpulse.com), the soaring domestic demand explains why only 40% of the chickpeas grown in the U.S. are now exported compared with 90% 10 years ago.

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Chickpeas used in the making of hummus are a good source of protein. A ¼ cup serving of hummus is said to contain 4.9 g of protein, which provides 11% of the recommended dietary allowance for women and 9% for men. Like most plant foods, hummus is not a complete protein because it does not contain all nine of the essential amino acids; however, when served with pita bread or other such products, it can provide a complete protein. Flavors can also help add new dimension to hummus. Consider that today’s Americanized hummus carries flavors from chipotle to sun-dried tomatoes, salsa to spinach and artichoke. There’s even a kid-targeted peanut butter hummus as well as a cocoa-flavored dessert hummus. When it comes to contributing to the protein surge, hummus does its part.

As I noted in the January 2013 Ingredients section on emerging uses for dairy, the U.S. Dairy Export Council highlighted a Protein-Powered Hummus at the 2012 Food Expo. The prototype contained a milk protein concentrate, which added dairy protein and calcium to boost nutrition, provide texture and complementary flavor, and bind water for functional advantages.

A Jerky Renaissance?
A recent Wall Street Journal article discussed beef jerky as a hot “health food” in supermarkets. Like hummus, jerky is packed with protein and its presence can help fuel the “protein surge.” The protein content in a one-ounce serving of jerky is close to that of some protein bars. These products are also being developed in a variety of enticing flavors such as Basil Citrus and Lemon Garlic.

At the 2012 IFT Food Expo, U.S. Dairy Export Council featured a Dairy Protein Jerky Snack. As noted in the January 2013 Ingredients section, it may look like your typical beef jerky, but it’s not. This portable chewy snack, made with whey protein and whole milk, is dried and shaped to resemble beef jerky. A good source of protein, the snack can provide 70 calories per serving and contains branched chain amino acids to support nutrition.

Seminar to Discuss Proteins
A one-day event, “Protein Trends & Technology Seminar,” will provide information to those involved in the development and marketing of protein-enhanced foods, beverages, and supplements. Organized by Global Food Forums Inc., the seminar will be held on April 10, 2013, at the DoubleTree-Hilton, Arlington Heights, Ill.

Presentations will cover a variety of protein-related subjects including marketplace dynamics driving protein supply and demand; consumer trends and attitudes; nutritional and regulatory updates; and practical, technical information on the use of proteins to solve formulation problems.

For example, speaker Rene Floris of Nizo Food Research will discuss how emerging protein technologies as well as new understandings in protein functionality can help address a variety of food challenges in creative new ways. His presentation will provide examples of how changes in the processing and restructuring of proteins and improvement in protein functionality allow these multi-purpose ingredients to replace other functional ingredients to meet product development and marketing needs. The use of both dairy and nondairy proteins will be covered.

New Protein Technology in the Works
An early-stage protein ingredient technology for use in food texturants will be developed, the result of an agreement between London-based Tate & Lyle PLC and Nandi Proteins Ltd., a spin-out of Heriot-Watt University in Edinburgh. The agreement grants Tate & Lyle an exclusive worldwide license for the technology for food and beverage use while Nandi Proteins Ltd. retains the rights to develop the technology for other applications such as in pharmaceuticals. Tate & Lyle will be responsible for developing and, in due course, commercializing the technology including its manufacturing, applications development, sales, and marketing.

Tate & Lyle’s partnership with Nandi Proteins was delivered through its Open Innovation team, which is part of its Innovation and Commercial Development group. Tate & Lyle’s Open Innovation team leverages its global network to develop partnerships with universities, research institutes, and start-ups specializing in food science with the aim of commercializing their technologies and bringing new products to market.

More information can be obtained from Tate & Lyle, Hoffman Estates, Ill. (phone 847-396-7500, www.tateandlyle.com).

Isolated Soy Protein Provides Clarity in Beverages
An extension to a line of acid-stable isolated soy proteins that provide clarity to beverages has been developed by ADM, Decatur, Ill. (phone 800-637-5843, www.adm.com). The ingredient, Clarisoy 150, can open up new opportunities in soy milks, smoothies, and meal replacement beverages.

The transparent isolated soy protein is described as clean tasting for use in beverage systems with a pH of less than 4.0 with cloud systems or neutralized to a pH of 7.0 or higher. Because of its clean flavor and higher solubility in higher pH ranges, it allows for greater use of soy protein in mildly flavored neutral beverages. It is extremely heat stable with proven compatibility with dairy-based protein sources. It enables beverage manufacturers to “comfortably” formulate with up to 10 g of protein.

Overcoming challenges associated with traditional isolated soy proteins in beverages, the new ingredient offers clarity and complete protein nutrition without adding an undesirable taste.

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A Protein from Spuds
One usually associates the potato with a starchy food. However, the potato has the potential to provide an increasing source for protein. Furthermore, new breakthroughs in technology have led to the development of new soluble potato proteins. This protein has special gelling, foaming, and emulsification properties.

In March 2012, Dutch ingredients firm Solanic, an AVEBE Group Company (phone +31-0-88-7 65 26 42, www.solanic.com), received GRAS status in the U.S. for its natural potato protein isolates. The protein, which has been approved in the U.S. at usage levels between 0.01% to 10%, has applications in gluten-free baked goods, confections, sports nutrition products, and meat-free analogs.

Solanic claims that the protein’s balanced amino acid composition can enhance the nutrition profile of the formulation, while offering superior emulsifying, foaming, and gelling properties. In gluten-free breads, the protein can help solve a number of functionality challenges: it can provide the bread crumb with a very fine cell distribution, produce a better color and shape, and extend shelf life.

The Surge Continues
Health considerations will continue to fuel the protein surge. As diabetes becomes a global epidemic, protein will play a major role in developing foods for these individuals. Also, as indicated in the December 2012 Ingredients section, protein can find applications in gluten-free formulating. A stabilized rice bran ingredient from NutraCea, Scottsdale, Ariz. (phone 602-522-3000, www.nutracea.com), can supply gluten-free bread with valuable protein content. Or the high quality protein in pea, lentil, and chickpea flour makes for an ideal amino acid offering when blended with other gluten-free grains such as rice flour.

And, of course, protein will continue to be used in the creation of nutrition bars, protein shakes, supplements, and other such products. As this surge continues, both traditional and alternative protein sources will be reexamined, and new ingredient innovations will be developed and customized to meet specific dietary needs.

With all of the advancements described in this article, it is clear that “protein power” will certainly be a mantra for the future.

The Princess and the Pea (Protein)
Remember the fable “The Princess and the Pea?” That was the story of a princess who was so sensitive that she could feel a pea, small as it was, beneath 20 mattresses and 20 featherbeds. Like that princess, the food industry—and the consumer—may increasingly feel the presence of pea-derived ingredients and their potential to provide a suitable alternative to other more traditional protein sources, such as soy or whey, in a wide range of food formulations.

When one thinks of peas, certain images come to mind, of course. Soup, for example. Or perhaps a partner to carrots in a vegetable entrée. Pea is an old ingredient—tracing its origins to countries around the Mediterranean where it has been a food staple for centuries. Today, dry pea, grown primarily in areas such as Canada and Northern Europe, may prove to be an even more valuable ingredient, becoming what might be regarded as a significant player in the so-called “protein surge” that the February 2013 Ingredients section is describing in detail.

In the fable, the pea helped make the young lady into royalty. Let’s look at a few of the other ways that the humble pea has been in the spotlight as an emerging protein source. (On page 55, we started the ball rolling by describing a technical symposium at the 2012 IFT Annual Meeting that covered the benefits of the yellow pea.)

In its portfolio, Roquette America Inc., Keokuk, Iowa (phone 319-524-5757, www.roquette.com), offers Nutralys, a concentrated, highly digestible protein source with a protein content of 85%. (In addition to the protein they deliver, pea protein ingredients are typically low in sodium and have an ideal soluble/insoluble fiber profile, together with B-vitamins and minerals such as potassium, calcium, and iron.) The company reports that it has developed an original process for extracting Nutralys soluble pea protein from the dry pea (Pisum Sativum). Very mild conditions with no use of chemical solvents enable it to maintain excellent functional properties and nutritional value. A dry process is used to produce pea flour, which is then hydrated. After starch and fiber separation, the protein is coagulated, purified, and dried in a multi-stage spray dryer. The result is a very pure and free-flowing protein.

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According to the company, until recently, the main restriction of the use of pea was its taste difference depending on the botanical origin, as well as inadequate processing methods to clean up persistent odor and sensory notes. However, ingredients such as Nutralys have made major organoleptic improvements, allowing manufacturers to make use of their nutritional value, superior digestibility, and technological functionality. With continued product research, Roquette has been able to deliver an ingredient that is significantly more neutral in flavor. This has opened doors for more highly concentrated use and new product applications. Specific new avenues might include ready-to-drink  beverages with up to 30% Nutralys, puddings with up to 50% Nutralys, and confectionery applications such as chocolate that can be enriched with the pea protein. These are just a few of many new manufacturing options that are paving the way for a boost in consumer perception toward the strengths and benefits of pea protein.

Let’s look at chocolate for a moment. Because of its amino acid profile and dispersibility, the pea protein can boost the nutrition profile of chocolate without changing the chocolate’s texture, melt character, or taste. It can be added up to 16% without affecting processing conditions. As a powdered ingredient, it has excellent flow and dispersion properties, and with a 98% digestibility similar to that of the best animal protein, the ingredient is a purified protein source with no residual complex sugars. Furthermore, it does not require allergen labeling, it is processed naturally, and it offers clean labeling benefits. Chocolate made with pea protein can be used any place that standard chocolate is currently used, and it offers opportunities for chocolate manufacturers to expand their reach into the health- and wellness-based consumer market segments.

And, of course, the use of pea protein doesn’t stop with chocolate, as demonstrated by the recent HIE (Health Ingredients Europe) Exhibition. Roquette featured its pea protein as providing a number of solutions. Because of its technological properties, it was used to create creamy and tasty “VegDelight” plant-based desserts. And appealing to the sports nutrition area, a powdered drink mix, “AminoSustain” combined pea and soy proteins to deliver organoleptic, nutritional, and technological benefits. The drink mix offers digestion rates tailored both to optimize amino acid supply and to develop muscle mass for recovery and after training periods.

Pea protein is of great interest in dietary sports products, which have become increasingly attractive to the general consumer. As a source of beneficial amino acids, pea protein content is very close to that of the ideal protein for humans as recommended by the Food and Agriculture Organization/World Health Organization. The content of branched amino acids (leucine, isoleucine, and valine) in Nutralys is comparable to that in animal proteins. Such amino acids make it possible to maintain muscle tissue during intense exercise. It also has high levels of glutamic acid and arginine, and is rich in lysine. Pea protein combined with cereals is also of interest because cereals such as wheat are deficient in lysine and rich in sulphur amino acids whereas legumes such as the pea are the reverse: rich in lysine and low in sulphur amino acids. The association of these two therefore leads to an improved amino acid profile that is in line with FAO recommendations.

Prinova Group LLC, Carol Stream, Ill., is now supplying Roquette’s Nutralys pea protein. Roquette offers its pea protein in different ranges. For example, Nutralys F range has been developed to ensure its emulsifying properties, giving the end product an improved yield and juiciness, and a homogeneous and appealing texture. Potential applications might include meats, meat substitutes, sausages, minced meat, soups, pasta, surimi, baked goods, and snack products. Nutralys S range ensures the stability of emulsion obtained after heat/homogenization treatment, and provides increased solubility and suspension ability. Ingredients from this range could find use in sport food mixes, meal substitutes, protein bars, dairy products, drinks, nutraceuticals, and other products.

Also, Roquette, in a partnership with Sotexpro, developed a textured pea protein that may open up new doors for the meat industry. The ingredient, Texta pois 65/70, may be used as a partial substitute for meat in burgers, meatballs, chicken nuggets, and other products. Joel Reynaud, Sotexpro’s Sales Director, noted, “Without the Nutralys pea protein, the Texta pois project would never have gotten off the ground. Texta pois is a reliable ingredient offering fresh opportunities for food innovation.”

So how does pea protein compare with other proteins? Can it play a role in the replacement of other more traditional proteins? Or will that prove to be as much of a fairy tale as “The Princess and the Pea?” Only time will tell, of course, but Roquette has high expectations for its ingredient.

In the past, the coverage of soy protein eclipsed other valuable types of protein sources, but Roquette, with its new innovation, expects that the tide is changing and that pea protein will be successful in carving into territories once reserved for soy. And if the fable turns out to be an accurate preview, pea protein will make its presence known not only to manufacturers but to consumers as well.

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Next month’s Ingredients section will turn its attention east, exploring Asian influences in food formulating. 

Donald E. Pszczola,
Senior Editor
[email protected]