Proteins Pick Up the Pace

At the 2013 IFT Food Expo, Innova Market Insights listed “Protein Overdrive” as one of its top ten trends through 2013 and beyond. “The trend toward making ‘high protein’ claims is only gathering pace, with numerous mainstream brands addressing this marketing angle,” according to a poster presentation at the Innova booth. “High patent activity has been reported in creating alternative proteins that look beyond dairy and meat, in order to fill the protein gap that will come from rising demand to meet the globe’s growing population.”

Here’s a look at some of the popular and emerging protein ingredients.

Dairy Protein
Proteins were well represented at the 2013 SupplySide West Show, particularly dairy proteins. “Dairy proteins are an innovator’s dream come true,” according to materials from Arla Foods Ingredients, Basking Ridge, N.J. (www.arlafoodsingredients.com, http://hydro365.info). The company highlighted the capabilities of its HYDRO.365 whey protein hydrolysate. The  dairy protein ingredient is said to be absorbed more quickly by the body, resulting in significantly faster muscle recovery after exercise, enabling elite athletes to compete at their best time after time. Easily digested and rapidly absorbed, HYDRO.365 has the potential to reduce recovery time from days to hours when consumed within two hours of exercise. The company  showcased it in a completely clear concept drink.

Arla Foods Ingredients also introduced Protein Water, a prototype beverage developed to demonstrate the potential for incorporating high-quality whey protein isolate into a great-tasting beverage. Protein Water contained  Lacprodan^® DI-9213, a whey protein isolate ideally suited to formulate crystal-clear drinks.

Hilmar Ingredients, Hilmar, Calif. (www.hilmaringredients.com), offered three prototypes to showcase its whey protein ingredients. Fruit punch-flavored protein gel for sports nutrition featured Hilmar^™ 9420 Whey Protein Isolate for long-lasting energy, satiety, and muscle protection. Designed to reduce astringency in low-pH applications, Hilmar 9420 provides optimized flavor in juices and other acid systems. A chocolate-flavored protein pudding targeted children’s nutrition with Hilmar 9400 Whey Protein Isolate while a vanilla-flavored protein pudding for healthy aging utilized a blend of proteins, including Hilmar 9400 WPI to deliver 11 g of protein. With more than 90% protein, Hilmar 9400 WPI also contributes maximum protein with almost no fat or carbohydrate.

Idaho Milk Products, Jerome, Idaho (www.idahomilkproducts.com), highlighted its IdaPro™ milk proteins. The company’s ultra-fresh milk proteins can transition from Idaho Milk Products’ owner-operated milking parlors to final packaging within 24 hours. IdaPro Milk Proteins contain native whey proteins and micellar casein in the same unaltered ratio as naturally occurring in milk. These fast and slow digesting proteins are ideal for muscle protein synthesis, long-term amino acid release, and lasting satiety in sports nutrition, adult nutrition, and weight management applications.

Davisco Foods International Inc., Eden Prairie, Minn. (www.daviscofoods.com), in November 2013 launched three new ingredients, complementing its portfolio of whey protein products. Whey Protein Concentrate 80 Heat Stable (WPC80-HS) contains at least 80% whey  protein. It is suitable for thermally processed foods where whey protein aggregation can sometimes be an issue when used at high levels. Instantized WPC80 IP is an agglomerated whey protein concentrate containing at least 80% protein that offers ease of dispersability via sunflower lecithin, a  non-GMO/identity preserved ingredient used at less than 1.5% in the product. More rapid dispersability can be a benefit in dry mixes and in certain unit  operations where rapid dissolution is important. Instantized BiPRO IP similarly offers dispersability but in a whey protein isolate. It provides very high solubility, clarity in solution, clean taste, and high nutritional quality with at least 95% protein on a dry-basis.

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Egg and Poultry Protein
Egg and lean meat are traditional protein sources in the diet, but new applications and research are furthering their protein appeal. At the 2013 SupplySide West Show, International Dehydrated Foods Inc., Springfield, Mo. (www.idfrealfood.com), discussed its development of a new line of poultry-based ingredients targeting sports nutrition and health and wellness applications. Two new IDF products included a high-protein meat powder and collagen-rich broth powder. At the show, the company offered samples of a protein smoothie made with its high-protein chicken powder that provided the nutritional and functional benefits of high-quality protein as well as chondroitin and collagen.

During the Experimental Biology 2013 conference, several studies about eggs were presented, one looking at the satiating effects of high-protein breakfast consumption for overweight adolescents (ENB, 2013; Leidy et al., 2013). Researchers at University of Missouri presented data comparing the effects of a normal-protein cereal breakfast (15% meal calories), high-protein egg and pork breakfast (40% meal calories), and no breakfast on satiety in overweight/obese adolescents who normally skip breakfast.

The subjects who consumed the high-protein egg and pork breakfast reported a decrease in hunger and an increase in fullness compared to those who ate the normal-protein cereal breakfast and those who did not eat breakfast. The subjects who ate the high-protein breakfast also voluntarily reduced their intake by more than 400  calories per day over the 12-week study. No significant differences were seen in weight between the groups of subjects; however, the subjects who skipped breakfast had significant increases in percent body fat mass compared to those who ate the normal and high-protein breakfasts.

Soy Protein
Associated with heart health and weight management, soy protein is poised for continued growth thanks to innovation in ingredient offerings. SUPRO^® Nugget 138 from DuPont Nutrition & Health, St. Louis, Mo.  (www.dupont.com), provides nutritional bar manufacturers a source of soy protein, fiber, and a crunchy texture. SUPRO Nugget 138 is particularly well-suited for those nutrition bars intended as breakfast alternatives or for  meal replacement, as pairing protein and fiber helps to deliver increased satiety, a key to effective weight management. The product could offer similar benefits in other healthy snacks, clusters, trail mix, granola-type cereal, and baking applications. It is also appropriate for use in bars designed to offer moderate protein levels (less than 12 g), and can be combined with other protein and fiber ingredients to reach targeted levels. Soy is the source for protein and fiber in the nugget.

ADM, Decatur, Ill. (www.adm.com), offers the CLARISOY ^™ line of isolated soy proteins, which provides clarity and complete protein nutrition for beverage applications. CLARISOY 100 is a transparent, isolated soy protein and is specifically developed for use in transparent beverages with pH levels less than 4.0. It is 100% soluble in low-pH applications. CLARISOY 150 isolated soy protein is for use in beverage systems with a pH of less than 4.0 where a cloud system is required. It is also well suited for neutral beverages like meal replacement and weight management products.

Collagen Peptides
“Collagen peptides are very unique as they have a different amino acid composition compared to other protein sources,” explains Mai Nygaard, Global Product Manager Peptan^®, Rousselot. “This makes it a bioactive protein with  specific health benefits linked to skin health (anti-aging) and for mobility (joint-bone-muscle).”

Rousselot, Eindhoven, the Netherlands (www.rousselot.com), offers Peptan, a hydrolyzed protein with high digestibility and bioavailability. Peptan products are backed by a substantial body of in vitro, in vivo, and clinical studies. For example, its efficacy on skin health has been shown by three double-blind placebo-control trials of oral supplementation. In all studies, female subjects had to ingest either 10 g of Peptan or 10 g of dextrins as placebo every day for 12 weeks. Ninety-one percent of the subjects who consumed Peptan saw their skin hydration level increase. Concerning the anti-aging effect, the number of micro-relief furrows significantly decreased with Peptan after 12 weeks. Moreover, the subjects themselves noticed improvements; they felt an improvement of the hydration, the brightness, the tonicity, and the suppleness of their skin after consuming Peptan.

Nitta Gelatin NA Inc., Morrisville, N.C. (www.nitta-gelatin.com), offers Wellnex^™ collagen peptides made from type I collagen. They have been shown to prevent joint cartilage and subchrondral bone cell deformation through laboratory and human clinical studies. For skin health, Wellnex has been shown to repair UV spots leading to a clearer complexion and improved skin structure, resulting in smoother skin texture and a higher level of moisture retention.

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Rice Protein
A recent study showed that a brown rice protein, Oryzatein^®, from Axiom Foods, Los Angeles, Calif. (www.axiomfoods.com), equaled whey protein in its ability to build and repair muscle. Oryzatein is enzymatically extracted from multiple layers of the whole grain and is available as 80% concentrate or 90% isolate.

Joy et al. (2013) looked to determine if the post-exercise consumption of Oryzatein could increase recovery and elicit adequate changes in body composition compared to equally dosed whey protein isolate if given in large, isocaloric doses. The subjects, 24 collegeaged males who participated in resistance training, were randomly and equally divided into two groups, either consuming 48 g of rice or whey protein isolate on training days. The subjects trained 3 days per week for 8 weeks with the supplements being consumed immediately following exercise. No detectable differences were present in psychometric scores of perceived recovery,  soreness, or readiness to train. The researchers concluded that both whey and rice protein isolate administration post resistance exercise improved indices of body composition and exercise performance; however, there were no differences between the two groups of subjects.

At the 2013 IFT Food Expo, AIDP Inc., City of Industry, Calif. (www.aidp.com), introduced a sprouted brown rice protein, Gabiotein^™. Seed germination, or sprouting, leads to beneficial nutritional changes, providing a “perfect protein” profile as it contains all nine essential amino acids.

RiceBran Technologies, Scottsdale, Ariz. (www.ricebrantech.com), featured its rice protein ingredient line, Proryza^™, which offers a balanced composition of premium proteins, complex carbohydrates, and heart-healthy oils, at the 2013 SupplySide West Show. Proryza™ P-35 (30–35% rice protein content) is a minimally processed, dispersible hypoallergenic protein with a balanced amino acid profile. It is made from the  bran layer and germ of brown rice. Proryza^™ PF-20/50 (20% rice protein and 50% insoluble dietary fiber content) is a protein and fiber extract from stabilized rice bran.

Wheat Protein
A lightly hydrolyzed wheat protein, Optein^™, from MGP Ingredients Inc., Atchison, Kan. (www.mgpingredients.com), was showcased in nutritional bars and mocha-flavored protein shakes at the 2013 IFT Food Expo. The ingredient provides an alternative to soy and whey proteins used in products that aid in muscle recovery after exercise. A number of studies to test Optein’s performance were conducted in collaboration with Mark Haub, Associate Professor and Interim Head of the Dept. of Human Nutrition at Kansas State University. Based on research findings, Optein has more than twice the  glutamine content of soy and whey, and it performed as well as soy and whey proteins in regard to easing muscle soreness after exercise.

Canola Protein
Rapeseed, or canola, contains a high proportion of essential proteins. Burcon NutraScience Corp., Vancouver, British Columbia, Canada (www.burcon.ca), has successfully extracted and separated the two naturally occurring proteins in canola: napin and cruciferin. Processing of these two fractions results in the  cruciferin-rich canola protein isolate Puratein^® and the napin-rich canola protein isolate Supertein^™. Both Puratein and Supertein are protein isolates rich in essential amino acids and suitable for human consumption.

Flax Protein
Glanbia Nutritionals, Fitchburg, Wis. (www.glanbianutritionals.com), in 2013 launched a flax protein powder, LinPro^™ 140. The 100% flax ingredient boasts 38–40% protein content and contains omega-3 fatty acids, lignans, and 32% fiber. LinPro 140 offers all the nutritional value of flax in an ingredient that meets manufacturer demand for high-quality protein, fiber, and omega-3.

Pea Protein
Pea protein is garnering attention as consumers look for vegetarian sources of protein. NUTRALYS^® pea proteins from Roquette America, Geneva, Ill. (www.roquetteamerica.com, www.nutralys-vegetable-proteins.com), are extracted from the dry yellow pea. The pea isolates boast 85–90% protein. Pea protein offers the benefits of not being a major allergen, a source of beneficial amino acids, excellent digestibility (98%), and a well-balanced protein profile.

Linda Milo Ohr,

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