Innovation success for alternative proteins at FiE

13 Dec 2017 --- Alternative proteins had a strong presence at FiE in Frankfurt last month. Exhibitors showed a sustained focus on alternative protein concepts, with a number of innovations and concepts creating a real buzz at this year’s show. FoodIngredientsFirst looks at a few of the offerings being exhibited at this year’s event.

Roquette
Roquette’s range of pea proteins took on a starring role at FiE 2017 and would seem to have a bright future in products promoted by the company. “Pea protein is quite unique in the way that in terms of alternatives, it’s a fantastic solution,” says Patrick Lapointe, Director Food & Nutrition Business Unit, Roquette.

“When people want to decrease the meat they eat or the milk they drink, they are looking for alternatives. Soy can be one option, but there are some issues associated with it. So they are really moving to pea.” Pea protein’s advantages can be felt in everything from process to function, according to Lapointe: “There is a clean process, it’s a non-allergen product, so it’s a fantastic alternative, the taste is fine and in terms of function, it brings a lot.” Roquette has also noted a huge traction at the moment for alternatives based on pea. “What we can see – for example in the US – is absolutely amazing,” Lapointe tells FoodIngredientsFirst. “There are so many companies launching successful products onto the market with meat alternatives or non-dairy milks based on peas, so this traction is huge and the momentum is very good. It’s why Roquette is investing a lot in supporting this business.” “Pea protein is non-GM, it’s also gluten-free, and we also add chemically proven benefits on muscle mass with our pea protein,” Marie Blondel, Responsible Communications Marketing – Europe for Roquette, adds. You can read further coverage on Roquette's pea protein here.

Tereos
Sauté Végétal is Tereos’ new plant-based, high protein food. It is a clean label gourmet specialty based on wheat and chickpea. The product addresses the population’s nutritional needs with its sustainable plant-based formulation, long shelf-life and wide industrial and culinary possibilities. Sauté Végétal is made from locally grown natural ingredients and it’s easy to use. So it’s not only promoted as tasty and convenient, but it supports sustainability across the board as well. A 100g portion of Sauté Végétal provides 25-30 percent of the daily protein requirement. “Le Sauté Végétal is a plant-based concept made by a combination of two plant proteins: whey proteins and chickpea proteins, so it’s texturized into a real meat alternative,” says Yves Timmermans at the company. With the right taste profile and texture, Tereos offers a unique product that can be used in combinations: prepared meals, snacks and so on. It has developed recipes with a chef to demonstrate that the concept can be used in a variety of ways.

Avebe
Avebe promoted new texture and nutrition solutions for plant-based and healthy foods. Avebe takes an active role in the development of appealing, nutritional and healthy food products with potato-based solutions. The company presented some of its innovative plant-based concepts, such as gelatin-free foamed confections, dairy-free fruit desserts, sandwich slices and pizza toppings. Avebe launched the first microwaveable risotto based on their Eliane product. This is a “waxy potato” starch containing more than 95 percent amylopectin. With its potato protein Solanic100, Avebe combines quality with better sustainability and a “free-from” label. Formulating plant-based foods, such as meat and dairy alternatives, brings up many challenges, in order to deliver a texture and taste which appeals to the consumer. Avebe claims that these can be solved by using the Avebe Perfectasol range.

All Organic Treasures
AOT (All Organic Treasures Gmbh) presented “an absolute novelty” – a product created from sunflowers by dry extrusion which is a real benefit for vegetarian and vegan diet. Heliaflor Crisps Schnetzel is a high-grade organic plant extrudate from sunflower protein and makes an ideal substitute for minced meat due to its spicy nutty flavor. It is also an organic plant extrudate from 75 percent sunflower protein and 25 percent rice flour. The natural sweet flavor and the special consistency are perfect for protein enhancement of cereals and snacks. The product is also available with chocolate flavor. The products are low in fat, free of cholesterol and a valuable contribution to a healthy and well-balanced diet.

Naturis
Naturis has developed a full range of crispy pulses such as chickpeas, whole green peas, fava beans and green lentils. Nutritious, healthy (non-fried) gluten-free and ready to eat, the product is ideal for snack applications, breakfast cereals, confectionery and bakery products or a good alternative to croutons for salads and soups. The concept is available plain or flavored.

Parabel
With an amino acid score of more than 1.0, Parabel’s LENTEIN is a plant protein that comes from the world’s smallest flowering plant, Lemnaceae, commonly called the water lentil or duckweed. It grows on top of still water all around the world and has been a food source in East Asia for a long time. Parabel is the first company to develop an open hydroponic system to grow, process and commercialize the plant. “More and more people are looking to add plant protein to their diet. Existing plant proteins are thought of as ‘not complete’ and this is where LENTEIN can help. LENTEIN protein contains higher levels of essential amino acids and BCAA’s than other plant proteins and has an amino acid profile similar to whey protein. The protein is also very digestible with a typical PDCAAS of 0.93,” Cecilia Wittbjer, from Parabel tells FoodIngredientsFirst. LENTEIN Complete also fits into the “free-from” trend since it’s free from soy, gluten and lactose. It’s also a non-GMO and a minimally processed whole food ingredient.

ADM
ADM’s HIsolate 75/80 is an organic, plant-based high-protein powder that is ideal for increasing the protein content of nutrition bars, vegetarian meat analogs, cereals and snacks. HIsolate is produced using a unique mechanical processing method, known as expeller pressing, to ensure it is chemical-free and retains all the nutrients and antioxidants present in the original soy beans. Available in both a powdered and textured format, HIsolate is minimally processed, gluten-free and non-GMO, while containing 71 percent protein and has been designed to support manufacturers in meeting consumer demand for high-protein products, without compromising a clean label.

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