The Role of Protein in Plant Based Innovation...•There is a consumer need for plant based products...
Transcript of The Role of Protein in Plant Based Innovation...•There is a consumer need for plant based products...
Customer Focused, Science Driven, Results Led
The Role of Protein in Plant Based Innovation
Carole Bingley
2
Overview
• Introduction to RSSL
• Reasons for using protein in plant based foods
– Nutritional
– Structural / Functional
• Types of Proteins
• Formulation challenges
Copyright © RSSL 2018
Who Are We?
• We have been in operation since 1987
• We have three sites based on Reading University campus
• We employ >330 staff within our 9 different laboratory teams
3
Copyright © RSSL 2018
What Do We Do?
• We provide science and technology outsourcing
services to the global FMCG and pharmaceutical
industries
• We understand the needs and issues of the
industry
• As a partner laboratory we work closely with our
clients to provide scientific solutions to help
resolve problems and grow their business
We are:
• Customer Focused, Science Driven, Results Led
4
Copyright © RSSL 2018
Our Expertise
We support with:
• Food & drink product development
• R&D analytical support
• Product and contaminant analysis
• Problem solving and investigative analysis
• Training and consultancy support
5
Copyright © RSSL 2018
What Is Protein?
• Large molecules composed of one or more long chains of amino acids
• An essential part of all living organisms
• Protein is essential for growth and repair of the body and maintenance of good health
• Provides energy - 4kcal/g
6
Copyright © RSSL 2018
Indispensible Amino Acids
•Tryptophan
•Threonine
•Lysine
•Methionine
7
•Phenylalanine
•Histidine
• Isoleucine
•Leucine
•Valine
Copyright © RSSL 2018
Average Daily Protein Intake (UK)
8
0
10
20
30
40
50
60
70
80
90
1.5 - 3 4 - 10 11 - 18 19 - 64 65 - 74 75+
Age
Avera
ge D
aily P
rote
in I
nta
ke (
g)
NDNS 2016-2018
Men
Women
Copyright © RSSL 2018
9
Dietary Sources of Protein
Cereals and Cereal
Products
Milk and Milk
Products
Eggs and Egg Dishes
Meat and Meat
Products
Fish and Fish Dishes
Vegetables and
Potatoes
Nuts and SeedsOther
NDNS 2016-2018
Copyright © RSSL 2018
10
Dietary Sources of Protein
Cereals and Cereal
Products
Milk and Milk
Products
Eggs and Egg Dishes
Meat and Meat
Products
Fish and Fish Dishes
Vegetables and
Potatoes
Nuts and SeedsOther
NDNS 2016-2018
Copyright © RSSL 2018
11
Copyright © RSSL 2018
12
Copyright © RSSL 2018
Beans and Pulses
Reasons for not consuming beans
and pulses;
• Too much hassle to prepare
• Don’t like the texture
• Cause bloating and flatulence
13
Solution
Extract protein fraction to create convenient products with a texture similar
to the dairy or meat equivalent
Copyright © RSSL 2018
Protein Content Milk Alternatives
14
0
0.5
1
1.5
2
2.5
3
3.5
4
Cow's Milk Soya MilkAlternative
Almond MilkAlternative
Oat MilkAlternative
Rice MilkAlternative
Coconut MilkAlternative
Hazelnut MilkAlternative
g p
rote
in /
100 m
l
Copyright © RSSL 2018
Quality vs Quantity
• Indispensable Amino Acids
• Animal protein > vegetable protein
• Digestibility
– Intrinsic factors
– Dietary factors
– Chemical reactions
15
Protein source
PDCAAS
Whey protein 1.00
Whole egg 1.00
Beef 0.92
Casein 1.00
Soya 0.99
Rice 0.26
Potato 0.93
Pea 0.93
Oat 0.69
Copyright © RSSL 2018
Types of Protein
Type Examples
Animal / Dairy Gelatin, collagen, whey, casein, egg
Insects Mealworms, crickets
Legumes Soya, pea, faba bean, lentils, chickpeas, lupin, alfalfa
Grains / Cereal Wheat, rice, oat, quinoa, amaranth, buckwheat
Nuts Almond, peanut
Seeds Pumpkin seed, sunflower seed, hemp seed, flaxseed, tomato seed, cottonseed
Others Mycoprotein, algal, potato
16
Copyright © RSSL 2018
Protein Content of Raw Materials
17
36% 25% 7%
2% 21% 25%
Copyright © RSSL 2018
Summary
• There is a consumer need for plant based products which provide a source of protein
• Blending proteins can be helpful to improve quality and optimise taste and texture
• Important to screen proteins in the product matrix
18
Copyright © RSSL 2018
Thank you for your attention
www.rssl.com
19