Advances in Plant-Based Proteins Nottingham University October 2018 Dr Paul Sheldrake
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Driving innovation ALWAYS looking for new & innovative solutions New innovative solutions (PUSH) Product attribute drivers Customer / consumer benefits Technical / functional needs Consumer (customer) driven needs (PULL)
Driving innovation ALWAYS looking for new & innovative solutions New innovative solutions (PUSH) Consumer (PULL)
Scope of today Products Functionality Texture Structure Binding Gelling Taste Great & Authentic Consumers Plant-Based A true lifestyle choice Allergen Removal Necessity Lifestyle Reducers Health Sustainability
Why Plant Proteins? 20% 80% Animal Plant 50-60 gr Protein/day Non-Allergen Product Non-Dairy Product Gluten Free Low Calorie Content Easy to Digest Suitable for Vegans
Protein Countdown With Peak Meat looming, the heat is on for us to embrace alternative protein sources
Market Overview 44% 44% of people in Britain are willing or already committed to cutting down or cutting out meat (YouGov, 2017) 41% Kantar Worldpanel reports that 41% of the population are now flexitarian, meatreducers or semivegetarians
A Global Trend
Market Drivers Saving Money Environment 46% of 18-24 year olds agree that producing/consuming meat has a significant negative impact on the environment YouGov Eating Better Report, 2017 Provenance Health Animal Welfare 0 5 10 15 20 25 30 35 40
Opportunities Quality and taste will become a key differentiator. Sensory elements of meat eating are much harder for alternatives to replicate ADHB Consumer Focus 2018 Repeat purchases of dairy-free products are low, suggesting poor sensory appeal compared to dairy products. ADHB Consumer Focus 2018
Perceptions; Pea Is Key Source: Mintel Analyst Patty Johnson, IFT for William Reed Media
Perceptions and Reality Reality
Plant-based JOURNEY Meat Eaters Vegetarian Plant Based Meaty Food Meat Fish Meat / fish derivatives Flexitarian Food Vegetarian alternatives to meat Vegetarian Food Vegetarian dishes e.g. quiche Flexible Vegans Vegan alternatives to meat Vegan Food No dairy No Egg No Honey Reducers
Proteins in Food Applications Nutritional reason biological value allergic risks ethical reasons Food technology functional reasons Water binding Emulsification Aeration Etc. Totally different requirements
Vegetable Protein Functionality Solubility Cost (In-Use) Protein Level Amino Acid Profile Amino Acid Bioavailability Interaction with other materials Allergen & Free-From Texture Emulsifying Processability ph Stability Viscosity/ Mouthfeel Flavour Masking Taste/ Colour/ Flavour Functionality drives choice/suitability
Approaches to Protein Sources Vegetable Pea, rice, potato, soy Dairy Caseinate Whey Egg Yolk, albumin Meat Gelatine / collagen Traditionally used Vegetarian Allergen free Non-protein alternatives Functionality Structuring (textured) Emulsification Mouthfeel Nutrition Hydrolysed Replacement Gelatine replacement Gluten replacement Egg replacement Dairy Replacement Soy Replacement Protein Binding (TG) Glycine - Lysine Structure Protein reduction
Extraction of Pea Protein Empro E 86 Empro E 86HV Embat EK Glutenfree Empro Tex 1444 Protein, food grade Protein texturants Pea Physical separation Fruit water Separation, temperature, acid PPL Starch, modified starch Fibre Protein, feed Feed Emden ET 50 Emfibre EF 200
Isolate => Hydrolysate A protein hydrolysate is a mixture of polypeptides, peptides and free amino acids by fractioning the native protein using acids, alkalis and enzymes Protein Poly Peptides Peptides and Aminoacids HYDROLYSIS HYDROLYSIS DH
Type of Hydrolysis Hydrolysates can be obtained by chemical or enzymatic hydrolysis Advantages Disadvantages Chemical HD Low cost of reactive agents Low specificity Require high T o Increase salt content Protein structure modification Enzymatic HD High specificity Soft reaction conditions Low salt content Improve nutritional properties High cost of reactive agents
Hydrolysate Properties Hydrolysates Isolates Absorption Fast Slow Bio Availability High Standard Solubility Soluble Dispersible Allergenic Very low High Digestibility High Standard Nutritional value Improved Standard Molecular distribution Controlled Uncontrolled Taste Lightly Bitter Neutral
Transforming the powder Micronized Powdered Isolate Powdered LD - Hydrolysate Powdered HD - Hydrolysate Powdered Textured Dry Textured Wet Meat Free GF Bakery Bakery Sweet Baked / Snack Bars Cereals Extruded Snacks Wet & Dry Soups / Sauces Ready Meals Mayonnaise Vegan Cheese Sports Nutrition Beverages Baby Food Desserts
Plant PROTEIN USES / functionality Powdered Binding Gelling Emulsifying Nutritional textured Meaty Coating Supplementing
protein functionality Vegan (pea) protein Binding Gelling Emulsifying Solubility Iso electric point
Powdered proteins Foods High in Protein claims Perception of healthy Gluten free Added protein Free from Egg, soy, dairy Beverages High in Protein claims Perception of healthy Bio availability of protein BCAAS Allergen free from Egg, soy, dairy
DEMONSTRATION: protein raw materials Raw material sources Isolates Dry raw material long storage before extraction Wet raw material short campaign driven Hydrolysed Micronized Colour Flavour Aroma Notes:
DEMONSTRATION: VEGAN Protein SHAKE VEGAN Protein SHAKE / beverage Pea / rice protein nutritionally balanced to give essential amino acid profile. Micronized proteins improved performance Cleaner flavour More smooth mouthfeel Better suspension Masking of off notes from pea / rice protein Plant based and allergen free Protein Shake: Water, Pea Protein Isolate, Rice Protein Isolate, Natural Flavour Natural Sweet Spot Flavour #1412878 Powder (KP) Natural Milk Type Flavour #1412514 Powder (KP) Natural Butter Type Flavour #1411311 Spray Dry(KP) HSL Micronized Pea Protein Isolate HSL Micronized Rice Protein Isolate Notes:
DEMONSTRATION: hydrolysed Protein SHAKE hydrolysed Protein SHAKE / beverage Pea / rice protein nutritionally balanced to give essential amino acid profile. Hydrolysed proteins improved performance Bio availability of protein BCAAS More bitter Needs more masking of off notes Plant based and allergen free Protein Shake: Water, Pea Protein Isolate, Rice Protein Isolate, Natural Flavour Hydrolysed vegetable proteins Notes:
DEMONSTRATION: instant soup Soups/sauce Packet soup with added pea protein Dry (packet) soups/sauces Instant Cook up Liquid soups/sauces Chilled/frozen Emulsified To achieve High in Protein Claim (20% of energy) Notes:
demonstration: clean label Low Fat mayonnaise Dressings - EMULSIFYING & THICKENING Clean label potato starch Empure KJEL 100 Pea protein for emulsifier Empro E86 HV Reduced sodium sea salt Saltwell Flavour masking Ajirex NH Low Fat Mayonnaise: Water, Vegetable Oil (30%), Potato Starch, Lemon Juice, Sugar, Pea Protein, Sea Salt, Vinegar, Xanthan Gum, Mustard Powder, Natural Flavour, Preservative (Potassium Sorbate) Empro E 86 HV Empure KJEL 100 Ajirex NH Saltwell Notes:
demonstration: BAKERY BAKERY - Cakes / Bread Bread / rolls / buns, wraps / thins / pitta Added value breads Cakes / sweet bakery High in protein 20% of energy coming from protein (or just added) Often high in fibre Flavour profile Protein sources: Flours: wheatflour (gluten), functional flours, wheat gluten, pea protein Empro E 86 Micronized proteins Notes:
demonstration: Protein Bars Protein bars High in protein 30% plant protein content Stimulate muscle growth Low Calories High Bioavailability Good taste Improve body recovery Protein sources: pea protein Pea protein Micronized proteins Notes:
Protein SOURCES to texturize Proteins (Non- Allergen) Pea & Rice Proteins Flours & Pulses Seeds Textured Pea Proteins (Allergens) Soy Wheat (Gluten) Nuts Textured Soy, Textured Wheat (Seitan)
Textured proteins Dry textured Bars Snacking Inclusions Coated Coatings Wet textured Meaty chunks Fillings Binding Reformed Burgers / sausages 36
texture from protein - extrusion Pea Flour Complete pea product Milled Extruded Pea Protein Isolate 86% protein content Extruded Denaturation, unfolding Combinations Flours Proteins Starches
Crispy textured: Empro Tex Empro Tex Type of product extruded pea protein crisps Protein content 42% Size Shape Possible applications Ingredients different varieties available, 2-4mm & 8-11mm ball-shaped breakfast products, bars, snacks, meat pea protein isolate, potato starch and potato flakes, sugar & salt
Extruded pea protein isolate Throughput Temperature
DEMONSTRATION: textured PEAS Textured pea Proteins / flours Textured pea based products Protein enrichment (44 86%) Fibre enrichment Plant based & vegan Allergen free Flexitarian meat style foods Snacking / on the go Crispy Textured: EmproTex 1444 (Pea Protein, Pea Starch, Potato Flakes, Sugar, Salt) Textured Pea Protein: Pea Protein Isolate Emprotex 1444 Textured Pea Protein Textured Pea Flour Notes: Textured Peas & Proteins
Demonstration: PROTEIN BARS Protein Crispies Added protein Allergen free Performance Good texture Good flavour Protein Bar: Sugar, EmproTex 1444 (Pea Protein, Pea Starch, Potato Flakes, Sugar, Salt), Glucose Syrup, Sunflower Seeds, Veg Oil, Raisins, Vanilla Sugar, Sunflower Lecithin Emprotex 1444 Textured Pea Protein Textured Pea Flour Notes:
Demonstration: PROTEIN SNACK Savoury Protein Snack High protein content Crunchy texture Empro Tex 1444: Protein balls: pea protein, potato flakes, starch, sugar, salt Emprotex 1444 Textured Pea Protein Textured Pea Flour Notes:
Demonstration: Vegetarian Chicken Snacks Textured pea protein: Chicken Style A vegan chicken style snack Textured pea protein Roasted chicken flavoured with added general savoury and spicy notes Combining a range of the Exter flavours CR010P Roasted Chicken Savourex ZV 003P Spicy Savoury ZV003P Savoury Meaty, Spice, Herby Chicken Style Snack: Water, Pea Protein Isolate, Potato Flake, Potato Starch, Coconut Oil, Breadcrumbs: (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Salt), Pea Fibre, Guar Gum, Psyllium Fibre, Natural Flavouring, Sea Salt, Onion, Parsley, Turmeric Extruded pea protein Isolate CR010P Roasted Chicken Savourex ZV 003P Spicy Savoury ZV003P Savoury Meaty, Spice, Herby Notes:
DEMONSTRATION: beef Goulash gluten free dumpling Textured pea protein & Micronized fibres Textured pea protein Micronized pea fibre Ultra Fine: smooth No off flavour Gluten free dumpling Authentic vegan beef style product Goulash BR010P mild roast BX002P general roast Goulash: Water, Textured Pea Protein, Sea Salt, Natural Flavours GF Dumpling Mix: Corn Starch, Potato Starch, Pea Fibre, Rice flour, Baking Powder, Salt, Guar Gum Gluten Free Dumpling Mix Micronized Pea Fibre BR010P mild roast BX002P general roast Notes:
Demonstration: textured protein sweet pepper & quinoa Textured Proteins Textured proteins in meat / meat analogues Allergen Free Texture / structuring Authentic vegan beef style product Goulash BR010P mild roast BX002P general roast UM9 Umami taste Vegetable Protein Burger: Water, Pea Protein, Rice Flour, Quinoa, Date Syrup, Potato Starch, Red Pepper Puree, Breadcrumbs, Coconut Oil, Pea Fibre, Guar Gum, Psyllium Fibre, Natural Flavouring, Onion, Sea Salt, Garlic, Black Pepper Textured Pea Protein BR010P mild roast BX002P general roast UM9 Umami taste Notes:
REVIEW: Scope of today Products Functionality Texture Structure Binding Gelling Taste Great & Authentic Consumers Plant-Based Proteins A true lifestyle choice Allergen Removal Necessity Lifestyle Reducers Health Sustainability
Bridging the Gap Food Components Functional / Texture Properties Raw Material Options Nutritional Component
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