Emerging Plant Protein Solutions Challenge Soy’s Dominance

3 Sep 2013 --- The vegetable protein category encompasses much more than soy and innovative new protein sources available can be considered a welcome addition to the vegetable protein portfolio. In his new book Rice Protein & Beyond, Henk Hoogenkamp world renowned protein expert, and author explores the areas of emerging plant protein solutions which will shape the future of formulated foods.

Henk takes us into a new dimension of combined food protein strategies that he believes will drive health, affordability and sustainability issues in the years to come.
 
Hoogenkamp notes that alternative choices to soy protein, such as mustard flour, pea protein, microalgae, and rice protein, may have preferential benefits like superior flavor, hypoallergenicity, and preferred consumer labeling. It is logical that much of these ingredients’ positioning is aimed at soy and soy protein ingredients, considering that soy is the world’s largest and most dominant source of vegetable protein.
 
According to Hoogenkamp, pea protein is probably farthest ahead on the curve, offering excellent water-lipid linkage properties.
 
Quinoa is another promising highly nutritious yet “old-age” cereal-like crop that is rich in protein and micronutrients. The almost forgotten protein-rich grain is now quickly recovering and frequently used in organic foods, including high moisture extruded meatfree options. Quinoa is now also cultivated and harvested in the US, Canada, UK, Scandinavia, and India.
 
Canola or rapeseed protein and oat protein are also viable vegetable proteins, just like potato protein and sorghum. Commercialization of canola, oat, and potato protein isolate will delight food formulators with additional processing options. Expect these vegetable proteins to be positioned at the semi-high end of the application spectrum somewhere between soy proteins isolate and dairy protein prices.
 
Rice has been the staple of billions of people for a great many centuries. This grain is much more than a vehicle to deliver carbohydrate calories. Being one of the oldest grains, rice has not been explored to the same extend as wheat, corn and soy. The reason is probably due to the available funding of US driven agricultural interests. However, since the beginning of the 21st Century, science and food technology are quickly unraveling this grain’s potential and formulators have started to incorporate rice bran and its many fractions to provide functionality, health and taste contributions, as well as cost efficiency.
 
About 90% of all the nutrients of rice are embedded in the rice bran and germ. Being an inherent part of the whole grain, it also contains phytonutrients like tocopherols, tocotrienols, oryzanols and phytosterols. Stabilization technology has made it possible to recoup a range of highly-nutritive ingredients from rice bran including protein, fibers, and oil.
 
In his book, Hoogenkamp examines the influence of the selection criteria and the profound effects on (sub)related variables such as ecology, sustainability, protein quality, societal diagnostics. Besides an ongoing food evolution there is a revolution which is emerging to serve the rapidly expanding world population together with its spin-off developments such as protein supplementation, meatfree, glutenfree, hypoallergenicity, diabetes mellitus, sarcopenia and calorie intake management.

www.henkhoogenkamp.com

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Packaging & Technology News

FrieslandCampina launches “innovative plant material” cardboard liter pack

21 May 2018 --- FrieslandCampina’s long-keeping chocolate milk brand, Chocomel, is set to be packaged in a new, innovative cardboard liter pack made up of 80 percent raw plant material from Tetra Pak. The move places Chocomel as the first product to be packed in the liter pack, of which wood and sugar are the parent materials.

Food Ingredients News

Convenience factor (Part 2): Plant-based opportunities for easy eating occasions

17 May 2018 --- Health-minded consumers have been particularly keen to embrace a vegan way of life and therefore inspire product development in the prepared meals space. The trend has not gone unnoticed in the UK on the retailer front, the number of those cutting back on animal products and following a plant-based diet is set to increase by 10 percent this year, according to Tesco.

Food Ingredients News

Dutch farmers sustainably reduce livestock antibiotics, says Rabobank report

16 May 2018 --- Dutch farmers have shown that reducing antibiotics use in livestock farming is possible without negatively impacting overall economic and technical farm performance, according to a Rabobank report.

Food Ingredients News

Plant-based breakthrough: Vivera brings vegan steaks to European market

15 May 2018 --- Dutch manufacturer Vivera has announced that it, as the first company in the world, will bring 100 percent plant-based steak to the European market. Vivera has already started production and expects to produce several million pieces in 2018 alone. The company currently has an output of more than 1 million meat replacements a week, making it one of the three largest producers in Europe. Vivera sees a strong growing international demand for plant-based products and has been one of the founders of meat alternatives in Western Europe since its foundation in 1990. 

Food Ingredients News

Convenience factor (Part 1): Authenticity & salt reduction drives prepared meal innovation

15 May 2018 --- The demand for healthy and nutritious food is paving the way for innovation across many food sectors. One particular food sector that is flourishing when it comes to innovative NPD is ready meals and convenience foods. The authenticity of ready meals that are easy to cook, in a world where consumers’ lives are fast-paced, is also driving innovation in this area.

More Articles