Food and beverage market currently has significant growing demand for protein rich or protein enriched products. The trend is clearly demonstrated in the recent success of Greek style yogurt and the growing demand of plant-based food and beverages.

We understand that challenge with protein additions at levels at which claims can be made is that the protein adversely impacts the texture/mouth feel, taste, color, of the product. Therefore, consumer perceptions of the product suffer.

End objective of the study is to identify novel proteins that do not suffer from these drawbacks and/or unique extraction methods to mitigate/minimize their magnitude.

The study will be conducted in two phases –

Phase I: Identifying various recommendations in novel proteins and/or unique protein extraction/bio synthesis/fermentation methods to retain texture/mouth feel, taste, color, of the product.

Phase II: In consultation with the Client, we will shortlist one recommended solutions and accordingly prepare a business pitch report/ business case.

Specifically, we will look for following:

Evidence to show the unique value of the protein.

• Product specifications
• Amino acid profile
• Digestibility information
• Regulatory information
• Scientific research done to prove the uniqueness.
• Negligible flavor and texture impact
• “Clean Label”

Proteins are primary constituent for human body, thus people pick the food items that are enriched with proteins. Animal meat is a quick source of the proteins, however, most of the people do not prefer animal proteins in their food item due to several considerations like, vegan, health benefits. Other option of protein source is plant material that can be used in variety of food or beverages. However, plant based proteins causes negative effects on texture, mouth-feel, taste, colour of the food items. Thus, researchers across the globe are looking for alternative plant proteins or processing steps to overcome such issues so that consumer can accept the final product without compromising on mouth-feel, taste, colour, texture of the product.

 

Introduction

Blending plant proteins to provide all essential amino acids often produces a more desirable sensory experience than using one plant protein alone.

Global plant-based food market is expected to reach $74.2 billion by 2027, at a CAGR of 11.9% during the forecast period of 2020 to 2027. Retail sales of plant-based foods in the United States reached a record $5 billion in 2019, up 11% from the prior year, according to the Plant Based Foods Association.

Consumer interest in protein diversity is growing. That’s why blending makes sense. A bonus with using more than one type of plant protein is each plant is a source of additional beneficial nutrients, such as fiber, vitamins, minerals and phytonutrients.

Why Protein?

Proteins are primary constituent for human body, thus people pick the food items that are enriched with proteins.

The food and beverage market currently has significant growing demand for protein rich or protein enriched products.

Why not animal protein?

Animal meat is a quick source of the proteins.

However, most of the people do not prefer animal proteins in their food item due to several considerations like vegan, health benefits.

Plant protein option?

Other option of protein source is plant material that can be used in variety of food or beverages.

Novel new proteins that do not suffer from these drawbacks and/or unique extraction/bio synthesis/fermentation process methods to mitigate/minimize their magnitude. The trend is clearly demonstrated in the recent success of Greek style yogurt and the growing demand plant-based food and beverages.

Issue with Plant protein?

However, plant based proteins causes negative effects on texture, mouth-feel, taste, colour of the food items.

Therefore, consumer perceptions of the product suffer.

Consumer Perspective

Thus, alternative plant proteins or processing steps are introduced to overcome such issues so that consumer can accept the final product without compromising on mouth-feel, taste, colour, texture of the product.

Industry Perspective

Process friendliness for beverage applications (e.g. good dispersion, solubility, foaming or lack thereof).

 

 

 

Plant Protein

• Global plant-based food market is expected to reach $74.2 billion by 2027, at a CAGR of 11.9% during the forecast period of 2020 to 2027. Retail sales of plant-based foods in the United States reached a record $5 billion in 2019, up 11% from the prior year, according to the Plant Based Foods Association.
• While desirable sensory attributes are paramount for most consumers in their decision whether to repeat the purchase of a product, nutritional value is increasingly a consideration.
• “High quality” protein refers to a complete protein with an amino acid profile balanced in a way best suited for the body to digest and put to work.
• Blending plant proteins to provide all essential amino acids often produces a more desirable sensory experience than using one plant protein alone.
• Consumer interest in protein diversity is growing. That’s why blending makes sense. A bonus with using more than one type of plant protein is each plant is a source of additional beneficial nutrients, such as fiber, vitamins, minerals and phytonutrients.
• Plant based proteins are label friendly (clean label) that help formulators achieve consumer-pleasing taste and mouthfeel, with enhanced nutritional profiles along with clean labeling.

 

Researcher & Consumer Perspective

• Role of plant proteins in food and beverages as per researcher and consumer perspective:
• Plant-based protein have attracted the interest of consumers and researchers as a health-promoting functional food.
• Plant proteins can also be considered as a substitute for animal protein, milk protein, meat protein due to various allergy concerns, social concern, individual perspective associated with non-plant proteins.
• The plant-based proteins are directed to prevent diet-related chronic diseases including diabetes, cardiovascular, obesity and other disorders due to the presence of healthy long-chain unsaturated fatty acids.
• Associations between nutritional contents (vitamins, minerals and low fat) and pharmacological properties of plant-based protein may have extra beneficial effects.

Industrial Demand

• Incorporation of plant protein into food and beverages need to fulfill below points:
• Plant-based proteins are suitable for vegan people and health conscious consumers.
• High PDCAAS plant protein ensures good amino acid profile in food or beverage.
• Minimal flavor and texture impact.
• Process friendly for beverage applications (e.g. good dispersion, solubility, foaming or lack thereof).
• Plant based proteins can be used as meat analogue.
• Plant proteins with good digestibility, dispersion, foaming, solubility are required.
• Issues of texture/mouth feel, taste, color

 

Processing Technology

Fermentation

Global market for products obtained by fermentation would cover a value of approximately 26 billion USD within the next 5 years. New concept of mixed-culture fermentations promise synergistic effects to enhance the fermentation process and improve the quality of the final products.

Thermal Treatment

Proteins obtained by thermal treatment is a easy approach but shows negative impact by for instance cross linking of S-S bond in protein. Thus, further treatment is required, for e.g. enzymatic hydrolysis.

Wet extruding

Extrusion at higher moisture contents (> 40%) is known as wet extrusion. Wet extrusion applications utilize twin screw extruders due to their efficient conveying capabilities.

Extraction

Recent developments were observed on the extraction of protein from plant sources using conventional (solvent and alkali-based) and advanced green extraction technologies viz. biochemical extraction (single and concoction of enzymes), and physical extraction (ultrasound-, pulse electric field-, microwave- and high pressure-assisted extraction).

Lipid dispersion

This processing technology has been tried by the industrial players, however, the outcome features in final products are not up to the standard in comparison to other technologies.