Pulse protein ingredient for “next generation” meat analogs

24 Jun 2020 --- PLT Health Solutions and its manufacturing and tech partner Nutriati are introducing Artesa Textured Pulse Protein. The new ingredient, based on Artesa Chickpea technology, is pegged by the company as a “next-generation” meat analog. The textured vegetable protein (TVP) is positioned to offer product developers more reproducible results in meat replacements, as well as formulation predictability, cleaner labels and a more “meat-like” experience free from wheat and soy.

As consumers search for plant-based solutions with cleaner labels, the new ingredient ticks multiple boxes to form the basis of hamburgers, meatballs and pizza toppings to chicken, fish and pork products. The launch comes amid rising demand for plant-based products and taps into The Plant-Based Revolution, from Innova Market Insights Top Ten Trends 2020. The market researcher notes that heightened consumer concerns for animal welfare, the environment and overall health and wellbeing have been the leading drivers of innovation in the plant-based space.

“The verdict is in on plant-based meats. Consumers want them and retailers want to offer them. Industry demand for ingredient solutions is growing exponentially. At the same time, we’re all trying to create a better ‘meat replacement’ experience. We want every consumer who tries a plant-based meat product to say ‘yes’ and come back for more. That’s why go-to, comprehensive 2.0 ingredient solutions like Artesa Textured Pulse Protein are needed,” says Devin Stagg, COO at PLT Health Solutions.

Click to EnlargeChickpeas can form the basis of various allergen-free, plant-based solutions.Artesa Textured Pulse Protein is a proprietary combination of Nutriati’s Artesa Chickpea Flour and yellow pea protein. The functionality of Artesa Textured Pulse Protein also powers the development of plant-based meat products without the need for other texturizers, binders or emulsifiers, allowing the elimination of ingredients like egg whites, wheat gluten and methylcellulose. It can be used as a standalone ingredient in many meat analog applications – delivering what the company describes as “better performance and consumer-friendly characteristics” than other types of TVPs.

An allergen-free and clean label solution
Artesa Chickpea Flour was introduced by Nutriati and PLT Health Solutions in 2018 as a replacement for wheat flour in the development of gluten-free products. The manufacturing process of Artesa Chickpea Flour allows it to enhance gluten-free formulations without the need for many common additional ingredients – such as starches and gums. Non-allergenic, Non-GMO Project Verified Artesa Chickpea Flour has been used in conjunction with Nutriati’s Artesa Chickpea Protein in many enhanced protein formulations to improve the quality, consistency and taste of the formulation.

Often, agricultural raw materials have a great deal of compositional variability depending on their origin location and the manner of growing. Nutriati has developed pulse suppliers and a manufacturing process that delivers a tight specification for physical attributes, functionality and organoleptic attributes with their product, reports the company.

“Artesa Textured Pulse Protein is the result of several years of research and development by Nutriati’s Culinary Team working with plant-based meat producers creating comprehensive solutions to improve manufacturability and finished product quality. In a number of cases, we have been able to improve existing formulations and nutrient content while removing ingredients and cleaning up labels. Our formulation and manufacturing expertise is an important part of our teams’ ability to deliver unique Textured Protein Solutions to the market,” says Michael Spinelli, Founder and Chief Innovation Officer at Nutriati.

Industry developments in pulse protein
This month Herba Ingredients opened a state-of-the-art production line for protein and starch concentrates. With this latest production line, the company increases its production capacity for its pea and faba bean concentrates and expands its pulse flours portfolio for gluten-free, plant-based products.

Earlier this year, Israeli food-tech company InnovoPro raised US$15 million in Series B funding to launch a next-generation range of chickpea protein, led by Jerusalem Venture Partners (JVP). The company aims to tap into a US$40 billion market of protein ingredients while scaling up its manufacturing of alternative and sustainable protein-rich products.

Chickpeas have also been recognized for their natural emulsifying properties with the launch of Ingredion’s Evanesse CB6194 in the US and Canada. The new ingredient is a vegan chickpea broth that can be used as an egg replacement in sauces that require emulsification, such as mayonnaise. 

By Missy Green

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