{"id":12234,"date":"2024-11-18T09:29:19","date_gmt":"2024-11-18T08:29:19","guid":{"rendered":"https:\/\/fei-online.com\/?p=12234"},"modified":"2024-11-18T09:29:19","modified_gmt":"2024-11-18T08:29:19","slug":"the-protein-revolution-how-science-is-supercharging-plant-ingredients","status":"publish","type":"post","link":"https:\/\/fei-online.com\/the-protein-revolution-how-science-is-supercharging-plant-ingredients\/","title":{"rendered":"The protein revolution: How science is supercharging plant ingredients"},"content":{"rendered":"
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The protein revolution: How science is supercharging plant ingredients<\/h1>clean label<\/a><\/span>, emulsification<\/a><\/span>, foaming<\/a><\/span>, plant proteins<\/a><\/span>, Featured Articles<\/a>, Ingredients<\/a>, Protein<\/a>, Sustainability<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh<\/em> looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.<\/span><\/strong><\/h4>\n

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\"Sanjana

Sanjana Suresh<\/p><\/div>\n

Consumers are increasingly adopting healthy diets and seeking plant-based protein alternatives that replicate the taste and texture of traditional meat and dairy products, but without compromising on nutrition and price. This is also propelled by ethical and environmental concerns, and the sustainability and clean-label trends, which have led to more regulatory support and innovations in the plant protein ingredients market. But the applications of plant proteins go beyond meat and dairy analogues with the suitability for using protein ingredients like pea protein in bread and meals, and chickpea protein in fortified products such as granola bars among others. A notable trend in the recent past has been the growing focus on utilizing plant protein ingredients in new product development.<\/p>\n

Plant proteins have various interesting properties which are still under-explored, with their ability to act as foaming, emulsification, and gelling agents, and deliver flavour, colour, fibrosity, and structure. Analysing different plant proteins\u2019 functionalities and making a library out of that can be a powerful tool to clean up labels and enhance plant-based formulations. This is one of the most important current happenings in the field. With these proteins already proving to be egg-replacers, the regular soy, pea, potato, fava, and sunflower proteins themselves may hold the potential to replace expensive additives and cut down costs of plant-based meat alternatives.<\/p>\n

Advancements in enhancing the functionality of plant protein ingredients have led to instantisation, and improvements in stability, solubility, clarity in solutions, flavour, and digestibility.<\/p>\n

Approaches to improve the functionality of the proteins<\/strong><\/h3>\n

In the past five years, there have been different innovations in the processing of plant protein ingredients to meet this need which include minimal processing such as the production of heat-treated protein flour and methods to alter the protein matrix like high-pressure processing (HPP), pulsed electric field (PEF), high hydrostatic pressure technology (HHP), and ultra-high-pressure homogenisation (UHPH), and micronisation. Similarly, fermentation is also being utilised to produce proteins for providing enhanced flavours. Another major trend that has been observed is the blending of proteins and upcycling.<\/p>\n

Minimally processed protein<\/strong> ingredients<\/strong><\/h3>\n

These include heat-treated flours that offer better sensory characteristics, a good nutritional profile, and are clean label and\/or sustainable. An example of this is the carefully sourced and heat-treated flax seed flour of Glanbia Nutritionals which preserves nutrition and flavour while offering safety and increased shelf life. Also, Cosun Protein has created a proprietary mild extraction technology that allows for the production of highly functional proteins with neutral tastes.<\/p>\n

Processing to change the protein matrix <\/strong><\/h3>\n

Physical modification:<\/strong> HPP is largely considered a good method of cold pasteurization of foods such as used by Good Foods for its ready-to-eat dips, spreads, and salads. However, another advantage is that HPP also results in the denaturation of proteins which may enhance the techno-functional properties of proteins such as their water retention, emulsification, foaming, and gel formation, thus, reducing the need for other additives and enabling to manufacture clean label products.<\/p>\n

Almond milk treated with PEF\/HHP\/UHPH has reduced content of allergenic protein amandin. These kinds of non-thermal methods retain the nutritional and sensory qualities of the product while mitigating allergenicity by altering the protein structure, fragmenting epitopes, or modifying amino acid sequences.<\/p>\n

A pea protein-based, allergen-free, micronised protein line has been developed by HiFood which has fine granulometry due to a proprietary physical micronisation process that reduces the particle size to below 30 microns without the addition of water. It has neutral taste, colour and other sensory characteristics and doesn\u2019t alter the structure, quality and technological properties of the end products, providing enhanced nutrition and making it versatile for a variety of food applications.<\/p>\n

Biotechnological modification:<\/strong> FermentIQ plant protein ingredients produced by MycoTechnolgy using patented mycelial fermentation are pea and rice protein blends that have increased functionality, nutrition, and sensory attributes. These have been granted novel food status by the European Commission last year and can be used in a range of foods and beverages.<\/p>\n

There is also a rising interest in molecular farming and precision fermentation technologies for creating animal-free proteins. Molecular farming uses plants to produce recombinant proteins by expression of the target molecules such as animal proteins or native plant proteins. The plant proteins will be free of the allergen components while animal proteins will be without undesirable animal elements such as cholesterol, antibiotics, or hormones. In this way, New Moo has developed a cheese alternative using plant-based casein while PoLoPo has developed patatin and ovalbumin using its SuperAA platform.<\/p>\n

Precision fermentation enables plant-based protein manufacturers to generate specific proteins, flavour compounds, enzymes, fats, vitamins, or colours efficiently. It can help produce proteins that offer the sensory qualities and nutritional benefits of animal products. Adding to the repertoire of flavour solutions for plant-based meats, Motif introduced a fermentation-derived protein from yeast – hemami (a myoglobin) – which enhances the umami sensation and meaty aroma. Similarly, some companies have come up with vegan egg protein.<\/p>\n

Hybrids or protein blends <\/strong><\/h3>\n

Suppliers and distributors are increasingly pursuing value-chain integration, leveraging the multifunctional properties of proteins\u2014such as nutrition, texture, and emulsification\u2014in protein-based solutions or systems for high-value food applications, while differentiating their products from the growing range of commoditized single-ingredient offerings.<\/p>\n

Plant-plant protein blends, plant-animal proteins, and protein-other ingredient blends are being seen for better functionality, flavour, texture, nutrition, and sustainability. Blending popular plant proteins such as pea, soy, and wheat with relatively newer ones such as the emerging chickpea and quinoa proteins or other novel proteins also helps overcome the unfamiliarity quotient and boosts the acceptance and adoption of newer ingredients. Also, multiple protein sources are made use of, increasing diversity and making them complementary.<\/p>\n

Other recent technologies<\/strong><\/h3>\n

Generative AI is being used for designing and optimising proteins for plant-based applications. It can also help speed up the research on protein functionality and make it more efficient, thus helping plant-protein producers boost the functionality of their proteins.<\/p>\n

Combining proteins with flavour masking or modulation technology can help neutralise off-flavour notes and improve sensory aspects and nutritional profiles in plant-based analogues.<\/p>\n

Novel and green extraction methods (NGEM) are an area of ongoing research where studies have suggested that these help increase plant protein extraction yields, enhance their techno-functional properties, and provide better in vitro digestibility of isolated plant proteins.<\/p>\n

Innovation in extraction methods is driving the commercialisation of new protein ingredients such as isolates from plant sources like sunflower and hemp as done by Burcon Nutrascience.<\/p>\n

Additionally, upcycling of leftover brewers\u2019 grain into value-added food ingredients is gaining popularity. These spent grains, such as barley, are highly sustainable sources of protein but were earlier used mainly only in animal feed. Few companies have recently developed processes to extract protein concentrates or isolates suitable for human consumption.<\/p>\n

Conclusion <\/strong><\/h3>\n

Over the years, plant proteins have come to occupy a significant share of the total protein ingredients market. With the protein market ever-evolving and the focus on alternative proteins set to continue, further research and development is expected in the plant protein ingredients field to enrich the flavour, texture, and nutrition of food products while maintaining affordability in delivering a satisfying consumer experience. This will include exploring the feasibility of emerging alternative plant-based protein sources.<\/p>\n

About the author<\/strong><\/h5>\n

Sanjana Suresh <\/strong><\/em>is a Research Associate at Giract. She holds a Master\u2019s Degree in Food and Nutritional Sciences and a Bachelor’s Degree in Food Science and Management. Her interests include vegan foods and sustainable nutrition. She has worked on research projects in potato starch, savoury ingredients, protein ingredients, and is currently focusing on OSA-modified starch. She can be reached at: Sanjana@giract.com<\/a>.<\/p>\n<\/div><\/section>
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