Combining Proteins for Optimal Nutritional Delivery
03 Oct 2014 | Roquette
Combining dairy and vegetarian proteins holds strong potential in developing the nutrition and performance products of the future. Bruno Gehin at Roquette discusses the latest research in combining proteins.
Wires at the International Weight Conference in Rotterdam, and I'm here with Bruno Jehan from Roquette.
Bruno, what are some of the opportunities to combine different proteins because obviously you're a peak protein supplier and not involved in whey directly.
Yeah, the protein, especially when it comes to a specific source, either a way, which is one part of milk or plant-based protein like bee wheat or other plant-based protein.
Definitely there are very interesting synergies between those sources either on nutrition, with the amino acid profile, the speed of digestion.
Also because of some of the consumers are more focused on one aspect or the other, for example, the sustainability, for example, the where it comes from, so the the reliability of the supply, so, all in all I think definitely this is the future and we have to find the.
The synergies between protein sources, and this is one of the reasons why I'm here to look at the science built around way which is quite impressive.
What sort of research are you involved in yourself right now?
Yeah, we are working to better understand our protein sources, be with high protein microalgae, mainly, but the next step will be to, to find the best, the best solution, especially for for nutrition, but also for technologies.
Are there any kind of application areas that you're particularly looking towards?
In fact, for tamine, protein are mainly used in powder, blends, and supplements, etc.
The idea now is to definitely to rely on the nutrition and the technology, but also the, the pleasure, which means a good taste, and this is something really key for the future of protein, high protein foods.
And in terms of optimal combinations, is there anything that you've found out so far?
In fact, what we have to take into account is really, what's beside the protein, for example, in.
In, in Asia they will have rice, so you, you, you'll have to, to, to, to find a protein source that fits to rice in, in Latin America with corn, in, Europe, with wheat, so it's, we have to, to get several cars, and that's, that's the strength of pocket to, to be able to offer 3, at least 3 sources of protein, and we have a project on discussion with, companies of the dairy industry also.
Obviously microalgae is an important area for you.
You're doing a lot in that area so far.
Is there any research into combining microalgae with other proteins?
First of all, yes, the very interesting thing with microalgae is that it's totally new, so everything to be discovered, different types of.
Nutrients, there are already some combination of fiber, antioxidant, protective factors, and proteins, but also fat, and it's, it's, it's a whole food and if you, it would be very interesting to add it with other protein, more concentrated protein sources, for example, pea protein, to create a really efficient, high protein supplement and food.
Bruno, thank you very much.
OK, thanks.
