PEA PROTEINS

STATUS, OPPORTUNITIES, CONSTRAINTS

Frédéric BOUVIER, PhD, Roquette Scientific Advisor Nutrition & Health R&D

Dry pea is a PULSE

• Source: from Pulse Canada http://www.pulsecanada.com/food-health/what-is-a-pulse 2

LEGUMES

Soybeans

PeanutsPulsesDried Beans

Dried Peas

Chickpeas

Lentils

Fresh Peas

Fresh Beans

Pea world production 2016/2017, compared to…

• Source: Roquette and World Agricultural Production, United States Department of Agriculture, Foreign Agricultural Service, Circular Series WAP 09-17, September 2017 https://apps.fas.usda.gov/psdonline/circulars/production.pdf 3

Crop Million metric tons

Field Pea 14.49

Soy 351.44

Wheat 753.31

Corn 1,071.23

Rice 486.39

Pea production 2016/2017, by country ktons

• Source: Roquette

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Pea growing regions in Canada

• Source: Pulse Canada http://www.pulsecanada.com/food-health/what-is-a-pulse

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Pea types

Austrian

Winter

Peas

Green

Peas

Mapple

PeasYellow

Peas

Marrowfat

Peas

Pea & other crops, average composition

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Pea Soybean Wheat Rapeseed Oat

Dry matter % as fed 86.5 88.7 87.0 92.3 87.9

Crude protein % DM 23.9 39.6 12.6 20.9 11.0

Total Fibers* % DM 14.2 13.2 13.9 20.4 35.5

Fats % DM 1.2 21.4 1.7 46.0 5.4

Ash % DM 3.5 5.7 1.8 4.3 3.0

Starch (polarimetry) % DM 51.3 6.4 69.1 3.7 40.6

Total sugars % DM 4.9 8.7 3.2 5.5 1.6

Source: Feedipedia.org Animal Feed Resources Information System

Fibers*: Cellulose+Hemicellulose+Lignin

Pea proteins : what are they?

o 65-80% of the Pea proteins are GLOBULINS, storage proteins, salt

soluble, high molecular weight oligomers

➢ legumin 11S (43%)

➢ vicilin/convicilin 7S (57%)

o 20-35% are of the ALBUMIN 2S type, water soluble and of lower

molecular weight.

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Amino acid profile of pea protein vs other sources

8Source: Roquette

Pea protein market segmentation, by type

➢ Concentrate: around 60% protein concentration

➢ Isolate: 80 to 95 % protein concentration

➢ Textured: pea protein can be textured eg by extrusion

Isolates dominate the market

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Market dynamics drivers - pea protein assets

• Environment concern➢ Pea is GREEN !

• Health care➢ Clean manufacturing process, clean labelling

➢ High nutritional profile, complementarity with cereals, very low anti-nutritional factors, high digestibility, not a major allergen, provides health benefits

• Texture: in search of ingredients with various functional properties➢ Versatility of pea proteins and ability to be textured

• Societal changes➢ Pea protein is suitable for Flexitarian, Vegetarian and Vegan diets

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• An amazing and exemplary agricultural resource

Nitrogen-fixing plant improves soil fertility

• Environment impact* on growing peas in between 2 wheat crops:

- 11% energy consumption

- 14% greenhouse gases

• A clean cultivation process of a heat tolerant plant

Yellow Pea is green

11* Source: 2015 INRA study on leguminous plants for sustainable food and farming systems

YELLOW PEA is GREEN

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CO2 equivalent

CARBON Footprint*

to produce1kg of…

WATER Footprint*

to produce1kg of…

+ times higher than pulses

*Source: http://iyp2016.org/themes/productivity-environmental-sustainability, Global Pulse Confederation

x43

x18

x11

x15soybean

Clean manufacturing process

• Pea is a low fat seed no need of solvent extraction to reach high protein concentration

• Naturally very low in anti nutritional factors minimally processed

• Dry fractionation (dry milling + air classification…)

or water-based process (wet milling + thermo-coagulation or pH precipitation)

• A clean label ingredient, thanks to:➢ No need to modify the pea protein to get most of its functionality (emulsifying power, viscosity…)

➢ Or, no special functionality required by the formulator but protein content enrichment

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Pea protein has a high nutritional profile

• Not a major allergen, gluten free, GMO free

• Low in fat, no cholesterol

• High digestibility, very low isoflavone & anti-nutritional factors

• High in important amino acids : BCAA, Arginine, Lysine…

• Offers diversified and complementary protein source, particularly with cereals

(amino acid profile)

• Provides health benefits → clinical studies : Muscle Mass, Satiety, Ageing…

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Nutralys® Pea protein: a solution for muscle development NUTRALYS® supplementation increases muscular mass in a population presenting moderate muscle

strength and participating in a physical training Comparison of the effects of NUTRALYS®pea protein and whey protein

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Methodology:

> 52-54 males/group

> 12-week study

> 50g/day of NUTRALYS® or whey

> Sport training (3 times/week)

> Thickness of the biceps brachii measurement by ultrasonography

The selection of the volunteers with less muscularly developed capacities (strength <25kg) has shown a significantly different evolution between the NUTRALYS®group and the Control group (p<0.05); not significantly different for the whey group.

Nutralys® Pea protein: a solution for satiety & weight mgtThe beneficial impact of NUTRALYS® pea protein in satiety in humansEffects on subjective evaluation and caloric intake measurement

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Methodology:

> 36volunteers

> 1-day study

> Vegetable soup with 15 or 30g NUTRALYS® vs. 30g whey vs. no

protein at 11:00am

> Satiety evaluation – Caloric intake measurement during an ad-libitumlunch at 02:00pm

Higher level of fullness with 30g NUTRALYS® (Area Under Curve: p=0,058)

Significant decreases in caloric intake

Diversity of applications and ability to be textured

o Thanks to its physical properties

➢ emulsifying power/stability of emulsion, foaming power/foam stability, solubility, ability to adopt a fiber-like structure through extrusion…

o Pea proteins are used in a wide range of food applications

➢ Bakery products and snacks, meat applications, nutritional supplements but also confectionary and beverages

o “GMO free”, “gluten free” and “not a major allergen” status support also the

expansion of applications.

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Opportunities for pea proteins

o Increasing demand for plant-based alternatives to meat products, for a fast-growing global population

o The GMO free attraction

o Increased potential for plant proteins in general through many application development works

o Growing market for weight management products

o Booming sports nutrition industry

o Great number of R&D initiatives and consortia focused on pea proteins around the globe: 3 examples

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3 examples of R&D initiatives focused on pea protein

o ProVegFlake project by IGV Institute for Cereal Processing, Germany

➢ Aims at developing 3 basic protein products through extrusion technology

o PeptiEUForce project by the Irish biotech firm NURITAS

➢ led to identifying pea peptides with anti-inflammatory, cellular growth, proliferation promoting, antibacterial and even diabetes-fighting properties.

o Partnership between the Canadian International Grains Institute &

Warburtons the largest bakery brand in UK.

➢ Develop a pulse database, Investigate the use of new processing technologies and Explore the development of pulse-based bakery products.

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Source: Nuritas

Challenges and constraints

• Soy competition: history of use, awareness, availability, pricing pressure

• Sensory profile to mitigate

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Protein Type Common Taste Description

Whey Grassy, Hay, Cheesy, Astringent

Soy Beany, Green, Bitter

Pea Bitter, Earthy, Nutty, Savory , Green, Vegetal, Pea (!)

Challenges and constraints

• Soy competition: history of use, awareness, availability, pricing pressure

• Sensory profile to mitigate → potential strategies to follow:

➢ Prevent and/or eliminate

➢ by using / developing new varieties, with a lower sensory profile

➢ by working on process technologies & parameters (dehulling, enzymes deactivation, microbiological control, post-processing operations etc.)

➢ Mask

➢ quite all flavor companies have developed designed flavors and aromas particularly well fitted to pea proteins.

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Conclusion

• A relatively new market

• But already well recognized and accepted vegetable protein and one of the fastest

growing plant protein markets.

• Isolates (up to 95% protein content) dominate the market of pea protein

• A growth triggered by

• societal changes

• high nutritional profile and health promoting properties of pea protein

• clean manufacturing process and clean label

• wide range of functional properties/applications

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Thank you!