Natural Products Insider

JAN-FEB 2018

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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18 INSIDER January/February 2018 functional food and beverage industry as consumers seek sustainability from their protein sources. "Farming insects is more sustainable with lower levels of ecological/ environmental impact, and with less feed, energy and water input," Dossey said. "This means fewer greenhouse gas emissions, fewer pesticides, more clean water available and an overall healthier and cleaner environment." Cricket powder can be used to enhance bars, ready-to-drink (RTD) beverages, pasta, tortillas, baked goods and cereals. Chicken protein isolate powder is chicken that has been transformed into powder form. "Real chicken in powder form is a complete protein and provides all the same health benefi ts as eating a piece of chicken," said Stephanie Lynch, vice president, sales, marketing and technology, International Dehydrated Foods Inc. (IDF). It also provides necessary nutrients the body needs, such as zinc, iron and potassium. Chicken protein isolate powder can be incorporated into a variety of foods, such as soups, gravies, sauces, etc. Commonly known to help keep skin fi rm and youthful, collagen is another natural protein. "Of the human body's total protein content, collagen accounts for 30 percent and benefi ts muscle metabolism," said Oliver Wolf, head of B2B marketing, global marketing and communication, Gelita. Collagen contributes to total protein intake by breaking down into amino acids that enter the bloodstream. In addition, collagen is recognized as a "foodstuff," by the European Union. Wolf said this makes collagen a high-quality protein for consumers interested in pure, safe and naturally functional products. It is neutral in taste and odor with excellent solubility, making collagen a top choice for bars, drinks and confectionery products. Plant-Based Protein Ingredient Options "Consumer desire for products with clean labels, awareness of importance of a good protein source, ease of digestion, desire to avoid more common allergens, and compatibility with vegetarian and vegan lifestyles are fostering the growth of the plant-based protein ingredients market," said Shaheen Majeed, worldwide president, Sabinsa. According to Cheryl Mitchell, Ph.D., vice president of ingredient manufacturing, Steuben Foods, proteins from nuts, grains, seeds and legumes are leading this alternative protein trend. According to the California Walnut Association, a 1-ounce serving of walnuts offers 4 g of protein. Jeff Smith, director of marketing, Blue Diamond Almonds Global Ingredients Division, said the same serving size of almonds contains 6 g of protein. Beyond the nut vs. nut protein battle, a key takeaway is that each nut offers similar nutrient characteristics benefi ting functional food and beverage products. Consumer taste and preference for walnuts are on the rise as is demand for more walnut products, according to a consumer research study conducted in April 2017 by the California Walnut Association. Results cited taste as the No. 1 reason consumers eat walnuts. The study also found 80 percent of walnut users surveyed like trying new recipes, which could be applied to functional food and beverage product purchase attitudes and marketing campaigns. "In a survey conducted by the Almond Board of California, participants ranked almonds highest among nuts for being nutritious, a key source of energy and heart-healthy," Smith shared. "Almonds offer considerable nutritional advantages, such as energizing protein, and mesh with consumers' increasing demand for convenience foods with health and wellness benefi ts." Both walnuts and almonds can be added in whole food format to food products, and almonds are popular in fl our format for baking applications. If formulated to be water-soluble, shakes, pre-mixes and RTD products can be produced. Proteins from the legumes pea and soy have also become popular. Paige Ties, technical service manager, research and development (R&D), Cargill, explained both proteins offer label-friendly ways to boost the nutritional profi le of foods and beverages, creating "consumer-pleasing www.ingredia.com ingredia-america@ingredia.com Exceeding protein market expectations with milk proteins Native milk proteins Real micellar casein Native whey proteins Native whey hydrolysates Now available ultra filtered milk Food & Beverage: Protein

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