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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20 INSIDER January/February 2018 products with 'good' or 'excellent' protein claims." The good or excellent designation refers to the amount of complete protein in a product, "fi ve or 10 g for each respective claim," Ties said. Most plant-based protein ingredients lack one or more essential amino acid(s) and are, therefore, considered incomplete. This doesn't mean they are less valuable in fortifying foods and beverages; it just means a combination of plant-based proteins should be blended together to create a complete protein. Soy, however, is a bit different. "Soy protein is the only widely available plant protein that provides the necessary amino acids at concentrations shown to support normal growth and development," said Greg Paul, marketing director, DuPont Nutrition & Health. "Soy helps improve the quality of food and beverage products by helping to soften high-protein nutrition bars and augmenting overall eating by providing texture and crunch, for example." Soy and pea protein both provide nutritional boosts to a variety of food and beverage products, including cereal, baked goods, RTD beverages, vegan yogurts, ice cream and more. Pulses as proteins have more recently been introduced to the market and Pat O'Brien, manager, strategic business development, Ingredion Inc., said pulses such as faba bean, lentil and chickpea are making their way into mainstream breads, pastas and snack products. "Pulse proteins allow product developers to add the nutritional benefi ts of protein, fi ber and micronutrients to a variety of applications to address consumer need for protein-rich, balanced, clean label products," O'Brien said. Pulse proteins can be converted into fl ours for baked goods, bars, pastas and batter, as well as used whole in soups, sauces and dressings. With the "speed of consumer adoption of plant proteins, manufacturers are able to move quickly when creating products," said Tyler Lorenzen, president, PURIS. This faster pace is great for meeting demand, but could cause an issue in the plant protein supply chain. "Availability, consistent quality and stable pricing are issues manufacturers faced in 2017," Paul explained, "and with the growing demand [for plant-based proteins], last year's challenges are expected to be exacerbated in 2018." With this in mind, an open and honest relationship between product creators and plant-based protein ingredient suppliers is key. Fortifi cation Challenges and Solutions Fortifying food and beverage products by simply adding protein ingredients to starter recipes and bases is not benefi cial to consumers; rather, it takes precision, trial-and-error and science to get it right. Among the protein fortifi cation challenges, the most noted is negative impact on taste and texture. Sager explained with dairy proteins, bars can become hard instead of chewy, and beverages can become very thick and gritty. "To circumvent texture and taste issues, it is necessary to hydrate powder dairy proteins thoroughly with a minimum of two hours of agitation," Sager advised. "Also, using the correct type of dairy protein for each application at appropriate usage is necessary." Plant-based proteins can have a natural or beany fl avor profi le and because "proteins tend to hydrate and compete for water at different absorption rates, this can increase the density in applications such as puffed cereals and baked products," Ties said. Learning how to keep water fl ow consistent mitigates formulators from dramatically changing the amount of water in their formulas while adding the appropriate amount of protein. Ties also mentioned mouthfeel in beverage applications is critically important, and working with a plant protein ingredient with higher solubility, in combination with the right stabilizer system and formulation parameters, helps decrease perceived grittiness associated with the protein. Fortifi cation challenges "can be easily overcome with small tweaks to an existing formula, changes to the marketing strategy or adjusting the fl avor and texture to highlight the product's clean label [protein] ingredients," advised Alison Raban, certifi ed food scientist, BI. Because consumers demand foods and beverages with great taste and high quality, it's important for producers to "invest in and carry out extensive research on application of ingredients into food systems" and beverage products, O'Mahony said. Newer sources of protein require ongoing research that allows products to be developed in parallel with and alongside consumers, ensuring their demands are met. Food & Beverage: Protein For the Latest in Protein Solutions : Insects as Sustainable Food Ingredients and CRICKET POWDER ! www.cricketpowder.com THE World LEADER in QUALITY Cricket Powder and insect based food and farming TECHNOLOGY! ONLY Text BOOK on this Emerging Industry! " Insects as Sustainable Food Ingredients " And BUY THE BOOK ! Use Griopro ® ! Available at Elsevier.com ®

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