Natural Products Insider

MAR-APR 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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6 INSIDER March/April 2018 In the News Last year, plant-based proteins seemed to dominate the market as consumers became more educated about their benefi ts. Consumer demand has led to the increase of plant-based protein options, and products offered on grocery store shelves and restaurant menus; however, as 2018 unfolds, there seems to be renewed focus on animal proteins. Reported by USDA, an average American consumer is predicted to eat 222.2 pounds of red meat and poultry during 2018. While this does not mean each person in America will eat hundreds of pounds of meat, it does refl ect consumer desire to nosh on more protein, with animal proteins becoming top choice once again. Creativity and unique approaches are celebrated reasons for consumers' returning interest to animal proteins. "The rules about protein and the rules about center plate are being completely remade," said David Sprinkle, research director for Packaged Facts, in a press release. "[In other words], 2018 won't be the year of your daddy's steak or burger." Novel meat cuts, such as culotte, are hitting the protein scene, replacing the traditional steak, pork chop and chicken breast, while gourmet lamb, pork and duck burgers and meatballs become appealing to consumers. Adventurous eaters sample the fl avors of the entire animal in sausages and charcuterie. From the water, trout and octopus are replacing the typical salmon and swordfi sh. These ocean-dwellers are served fully cooked, but some opt for raw or tartare to preserve the distinct fl avors of the sea. Due to its versatility in cooking methods, as may be the case, the egg has carved a path of its own in the protein culinary landscape. Though not specifi cally an animal, per se, this shelled protein offers a familiar option to consumers. Fried eggs and Benedicts are still a hit among consumer palates. Over easy or sunny side up varieties now commonly top burgers and vegetarian bowls. A newer take on animal-based protein is chicken protein isolate power. Stephanie Lynch, vice president of sales, marketing and technology for International Dehydrated Foods (IDF), creators of CHiKPRO™ chicken protein isolate, spoke to the powder's fl avor advantages of being a savory protein ingredient with relatively neutral fl avor. Because of its taste, chicken protein power can be incorporated into smoothies, bars, soups, gravies and more. Among other concerns about animal protein—clean label, grass-fed and humanely-raised—sustainability is top of mind among many bothered by overfi shing and the large amount of resources needed to raise animal protein sources. This has caused movement of other types of sustainable protein sources into the market. Insect protein is gaining traction as a sustainable source of protein. Companies such as Aspire Food Group and Tiny Farms, both commercial cricket farming operations, use technology to ensure sustainability. Aspire uses artifi cial intelligence and robots to feed and monitor its crickets while Tiny Farms deploys advanced sensors and automation to cut down on labor and production time. These technologies help meet supply chain demand and emphasize sustainability. Bread, pasta and beverages are tapping into the insect protein market as improvements on taste, texture and processing of ingredients are being perfected. Protein from bacteria is being explored by White Dog Labs, an early stage biotech company studying the Clostridia bacteria class, said Bryan Tracy, CEO of White Dog Labs. ProtocolB™, White Dog Labs' proprietary process, is currently used to produce protein ingredients high in lysine, methionine and threonine content for animal nutrition and aquaculture industries. The company also seeks out ideal microorganisms, those that thrive in their natural environments by producing high levels of essential amino acids. It harvests and evolves these bacteria, choosing to work with those containing elevated levels of essential amino acids. Like bacteria, waterborne microalgae also produce single-cell proteins, many of which include all nine essential amino acids. These plants are grown, harvested and manufactured into protein ingredients. AlgaVia Protein-Rich Whole Algae produced by Corbin Biotech, for example, is a whole algal protein made by fermenting certain strains of chlorella inside stainless steel tanks. The company noted this sustainable protein is protected by a cell wall, offering stability in low-pH functional foods and beverages manufacturing. Highly sustainable protein is being produced by a small fl owering water plant known as duckweed or water lentil from the Lemnoideae family. Florida-based company Parabel developed and uses an aquafarming process to create LENTEIN™, its branded protein ingredient, from the plant. The hydroponic system produces maximum yield, so duckweed harvest takes place daily. The company also recycles 95 percent of the water it uses. According to Cecilia Wittjber, Parabel's vice president of marketing, duckweed has high levels of essential amino acids and branched chain amino acids (BCAAs), along with higher leucine levels not typically found in plants. While animal proteins are making a comeback, the market is open for the creation of innovative, alternative and sustainable protein sources. Resurgence of Creative Animal Protein Sources by Ginger Schlueter Protein Innovation Digital Magazine Want to learn more about the exciting world of proteins? Check out the article "New Sources, Functionality Mark Protein Innovation" by Steve Myers in INSIDER's Digital Magazine, Protein Innovation. Vol. 8, No. 3 February 2018 US$20.75 Secaucus, NJ Meadowlands Exposition Center APRIL 10 & 11 Sustainability Clean Label Nutrition Protein Innovation Market's evolution mirrors demands for nutrition , clean label and sustainability Scan Here

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