13th Annual

Global Food Technology & Innovation Summit2 - 3 March | London UK

RESEARCH & DEVELOPMENT

FORTIFYING YOUR PRODUCTS

WITH PLANT PROTEIN

Paul M. Hart – Plant Protein Business Development Consultant

Elm Lea Partners Ltd. (on behalf of Cornelius Group Plc)

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Paul M Hart – Speaker Profile

• Unilever R&D Colworth – Ice Cream & Dairy • Emulsion Science: Ice Cream; Non-dairy creams

• Biopolymers Group: ‘blue sky’ R&D• Protein, polysaccharide gelation; hydrocolloid model & applied systems

• External Affairs / Corporate Relations • Stakeholder relations: CSR; Issues Management GMO

• Nutraceuticals Ltd. – Innovation Director• Diet Health & Wellness Platforms

• Mineral & Vitamins: RTD Sport beverages; bone health• Nutritional fats [omega-3] supplementation in bakery & beverages

• AVEBE – Solanic• Application Technology: Pioneering applications; & USPs for potato protein

• Value Proposition valorisation: Dressings; Milks; Meat-analogues etc.

• Market Manager: Nutrition - Beverages; - Bakery (Gluten-Free)• Business Development partnership projects (multi-Million € potential)

• Elm Lea Partners Ltd. – Ingredient solutions Business Development Consultancy• Joint Venture / Brokering / Innovation projects: B2B• Manages the Gluten-free Innovation network on LinkedIn

• Savannah Nutrition Ltd. – Oils & Fats: ‘Free-From’ Palm speciality applications 2

Global Food Technology & Innovation Summit

RESEARCH & DEVELOPMENT

FORTIFYING YOUR PRODUCTS WITH

PLANT PROTEIN

Why?- Market Considerations

What? - Beyond nutrition: using functionality to optimise product quality

Which? - Comparing protein benefit, functionality, and price

Where? - Review of application hot-spots

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Global Food Technology & Innovation Summit

Someone Once Said …

“ Food First then Morality . ”

Bertolt Brecht (1898-1956)German dramatist, poet. "What Keeps Mankind Alive?"

Act 2, sc. 6, The Threepenny Opera.

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5

Why? − Market Considerations

[Cover: 1975]

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Un-Sustainability

Population• Global ~ 9.6 billion predicted by 2050• Population of India to exceed China by 2020

• Middle Class of 200 - 400 million [SustEIN, 2012]• Desire for ‘Western’ dairy product

• Chicken consumption doubled in last 10 years:3.42 MMT - USDA forecast

Feed Supply• 30% of earth’s surface is grazing for animal products

• 33% of global arable produces feed: mainly soy• But animals convert vegetal protein inefficiently

• Ratio 10 lb feed to 1 lb proteinBut much CO2 produced directly or indirectly (transport)

Protein: marketing potential and health benefits

• Demand for high protein products is increasing and its marketing

possibilities and health benefits are numerous.

• There is an increasing range of products for a wide range of consumers:

from those watching their weight to growing children, fitness fanatics and

the increasing population of aging health-conscious consumers.

0

1000

2000

3000

4000

5000

6000

7000

2008 2009 2010 2011 2012

Global product launches tracked with protein claims

+24%

+53%

7

mintel.com8

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ENVIRONMENTAL BENEFITS COME INTO PLAY

For non-dairy alternatives there is a case

Meat & dairy production is unsustainable

to feed a growing world population

reaching 9bn by 2050. The world grain

output will need to rise by 50%, and meat

production will need to double to meet the

demand (UN)

“The problem is that instead of feeding

crops to people, we’re feeding most of

them to livestock. And so we’re caught in

an inefficient protein-delivery system.”

(Bill Gates)0%

2%

4%

6%

8%

10%

12%

14%

20092010201120122013

Usage of the ‘Environmentally Friendly Product’ claim, global (% of launches)

Dairyalternatives

Dairyproducts

9

But where will all the feed protein come from?• India moving from export to importing soy meal

[Baize, 2013]

Soy Harvested Area• Brazil, largest exporter of soy for feed

35% 29 m ha • Argentina up 40% 20 m ha

• Impact on S. America infrastructure• ‘China to rent 5% of Ukraine’ [24-09-13 UK Daily Telegraph]

http://www.telegraph.co.uk/news/worldnews/asia/china/10332007/China-to-rent-five-per-cent-of-Ukraine.html

• Plant protein will replace 75% of animal products consumed today

Un-Sustainability

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PROTEIN: Today’s consumer trend!

• Right Here Right Now!

• After Greek Yoghurt:What’s next?

• Introducing: Egg-white only McMuffin• Result = Price Volatility

• http://www.seriouseats.com/2013/05/reality-check-the-egg-white-delight-mcmuffin.html[Photographs: J. Kenji Lopez-Alt]

Low Fat: • A little passè: yesterday’s trend?• Cost-in-use: Palm oil €0.80 / kg Versus Starch €0.45 - >1 /kg • Obesity concern over carbs. & sugars

Protein On-Trend!

11Source – Frost & Sullivan analysis, Presentation at Global Food Forums, 2013

• Dairy: 49%• Whey 26%

• Casein 13%

• MPC 10%

• Egg White 40%

• Gelatin 11%

Global Animal Protein Market

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Source – Frost & Sullivan analysis, Presentation at Global Food Forums, 2013

• Soy: 66%

• SPC 27%

• SPI 15%

• TSP 14%

• Wheat 43%

• Other 1%

• Pea !%

• Pulses, beans, lentils don’t figure

Global Plant Protein Market

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What? − Beyond Nutrition: using Functionality

to Optimise Product Quality

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On-Pack Nutrition Declaration• Carbohydrate: C, H, O : Bread, rice, tapioca• Fat: C, H, O : Butter; olive oil; lard

– Protein is different• Protein: C, H, O & N + S : Eggs, meat; lentils

N.B. The body can’t store protein !!!

• Polymers of ~22 Amino Acids• Of Carbon & Nitrogen; + Hydrogen & Oxygen [& Sulphur]• Nitrogen in – N-C-C polymer backbone

• Zwitterionic: NH2RCHCO2H equilibrium with NH3+RCHCO2

−

• ‘Complete’ protein (or whole protein) contains an adequate proportion of all 9 Essential Amino Acids:-

• Tryptophan; Threonine; Isoleucine; Leucine; Lysine; Methionine & Cysteine (S); Phenylalanine & Tyrosine; Valine; Histidine

• Branched Chain Amino Acids (BCAA): • Good for Sport, supporting protein synthesis & muscle recovery

• Bold = 3 Proteinogenic BCAA’s, with aliphatic side-chains

Nutrition Labelling

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Intake USA

• RDA (CDC) is ~13g / day for a child (1-3 years); and 56g for an adult

Digestibility

• Biological value (BV) measures proportion absorbed from food, incorporated into body’s proteins

• Protein Digestibility Corrected Amino Acid Score (PDCAAS – WHO 1993)Maximum score is 1 [truncated] for a complete protein:-

• Includes casein; egg white; soy; whey

• 0.99 mycoprotein; 0.98 soy beans; 0.92 beef; 0.91 soybeans; 0.82 yellow peas; 0.42 whole wheat

• May be replaced by DIAAS

Nutritional Value

Bakery Example‘Source of Protein’• Brown wheat bread:

– 236 kcal/100 g– 9.8 g protein ( = ~ 39 kcal) – 12% energy = 28.32 kcal

‘High Protein’• Wholemeal bread:

– 236 kcal/100 g– 9.8 g protein (= ~ 39 kcal)– 20 % energy = 47.2 kcal

• So add 2g protein (= 8 kcal)16

EU: Nutrition Claims

Source of Protein

• A claim that a food is a source of protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 12% of the energy value of the food is provided by protein

High Protein

• A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20% of the energy value of the food is provided by protein

Nutrition Claims

Emulsifying

Gelation

Nutrition

Foaming

Solubility

Hierarchy• Solubility*

• Water binding

• Foaming• Emulsifying

• Gelling

• Texture Development• ? In Combination ?

• N.b. * Iso-Electric-pointdependant

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Protein Functionality

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• Nutrition €£$€£$ Functionality<- Dry Powder Blends / Shakes Amino acid profile<- Bars

• Beverages €£$€£$ Solubility / dispersion<- RTD; Smoothies (Shakes)

• Bakery (Snacks) €£$€ Foaming / Setting<- [Gluten-Free] Bread & Cake<- Bars

• Dairy €£$€ Emulsification; ‘Yoghurt-Gel’<- [Vegan] Yoghurt / Cheese; Milks; Dressings;

• Meat €£$ Emulsification; Gelling<-Blends: Meat[-free Analogue] binding<- Bulk Enrichment

Application / Functionality by Valorisation

Plant Protein Market Segmentation

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` Vegan

Vegetarian

Flexitarian

Allergen Conscious

Sporting

Weight Management

Health & Wellbeing

Consumer Segments:• Most valuable in centre:

but also smallest market‘Free From’ Allergens:• Commodities are

allergens: diary, egg, soy, wheat (gluten)

• Low allergenic e.g. pea, rice, maize – less functional than potato

Weight Management:• Plant Protein has a role in

appetite suppression and increased satiety • Pea – volume; Potato – bioactive 19

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Which? − Comparing Protein Benefits, Functionality, and Price

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Plant Proteins • More sustainable; but shift from animal depends on:• Taste; Nutrition + Functionality

– Digestibility may be affected by anti-nutritional factorsCriteria• Nutritional Properties:

Amino Acid Profile; Protein Quality /Digestibility; Allergens; Safety• Functional Properties:

Solubility: Foaming; Emulsification & Gelation

For Nutritional Applications: • Amino Acid Profile x Purity• Protein Quality: BV; PDCAAS [DIAAS]

– ‘Complete’ Protein; BCAA level• Cost-in-use Vs Market Position

Nutritional Selection

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Protein Type USD €Soy Isolate $7 / kg € 2-3 / kg

Hi Functional

Soy

$9/ kg

Pea Isolate $7 / kg €4.5 /kg

Egg White S13/ kg €12 / kg

Casein $11/ kg €8 / kg

Whey PI

(Commodity)

$11/ kg

Whey Isolate

(Premium)

$15 /kg €11 / kg

Volatile Pricing:

• A problem for commodity ingredients …

• … Due to impact of raw materials on the product (fertilizers, grains, fruits, oilseeds, feed & sugar)

• Plant proteins tend to be more stably priced than animal derived counterparts

• Typically plant proteins cost 40-50% less than animal proteins

Cost Hierarchy

Price

Performance

Casein

€7-8

Value

• Taste

• Solubility

• Foams

• Emulsifies

• Gels

• ‘Free from’

• Sustainable

Peptides

€100+

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Performance x Price

Soy

€2-3

Whey

€10-13

Egg

€9-13

Pea

€4-5

Algae

€6

Potato

~€10+

Enzyme

-> €100+Amino

AcidsSMP

Nutrition

Whey - Benchmark

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Animal Protein Benchmark• Dairy whey current gold standard ‘complete protein’

Whey Protein Isolate (WPI) via Cornelius (fm. Davisco USA)• Instantized BiPRO® I.P. 95% (DM) Sweet whey: concentrated

& spray dried + 1.5% sunflower lecithin [DPB] Fully soluble pH 2.0 – 9.0. Lactose-free

• Likely the highest protein level in the market

Whey Protein Hydrolysate• Hydrolysis: Smaller peptides to speed digestion

and absorption [cf. concentrate or isolate] • Mitigates bar hardening; possible taste impact • Biozate®3: 94% (DM) Highly pure hydrolysate (7.5%)

Leucine Trigger: 2.5g per meal initiates muscle synthesis BiPRO® WPI Egg White SPI Gluten

Leucine (g / 100g Protein)

13.1 10.9 8.8 8 6.8

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Soy: Established Formats• ~60% by volume of plant commodity market; ~300 million MT; ~85% by value• A cheaper commodity protein; high nutritional value PDCAAS 0.92 - 0.99

USA Health Claim: FDA claim in place that ‘soy protein may/might reduce the risk of heart disease or coronary heart disease’Via Cornelius• About to offer Chinese sourced soy proteins:

for Sport Nutrition; Food Applications & Meat SectorIssues• Identity preserved crops ensure organic or non-GM

certification [organic more nutritional cf. GM]• Mature market trend away from soy: due to GM concerns• Iso-flavones conflicting male hormones• Concern over Brazilian production contributing to Amazon rain forest destruction.

[Brazil largest exporter of soy, for feed.]

Soya

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Vital Wheat Gluten• Market developing beyond Bakery e.g. Cargill• Bakery & Cereals: Typically added to ‘weaker’ low

protein flours to improve performance in bread • e.g. GluVital™ improved consistency in flour,

dough machinability; extends product shelf life• Often used in pastas and bread i.e.

‘strong’ flour applications >13% proteinApplications• Role in hi protein bakery [complemented by legume protein]• Meat Analogues: functional gelling protein• Feed Applications: Aquaculture exceed wild caught fishing (Cargill) in 10 yearsDerivation• By-product from Bio-diesel, after starch removal • Better CO2 footprint than diary proteins

Wheat Gluten

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Pea Protein• ~ 1% of the Global Plant Protein market >10 million MT p.a.

by volume; $6.0 mn by value • Significant growth over last 3 years • Market focus is ‘free from‘ allergy; Vegan / Vegetarian

• Chief sources: Canada (3 million MT p.a.), France & China • Low cost alternative to dairy; but volatile market recently up

30% to ~€4.50/kg; about to fall as EU capacity hits market• Only moderate PDCAAS 0.84 – but no anti-nutritional factors

• Rich in Glu, Arg & Lys – blending balances out low Lys cereals• Emulsification strongest functionality Cornelius Branded Products • Isolate 85% (10% M) from non-GMO N. American peas • 90% isolate due Q3 2015; 80% Concentrate • Natural separation processApplications: Beverages: DBP & Sport; Dairy Drinks• Snacks & Nutritional Supplementation

Pea

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Regulatory: ‘License to Operate’• Framework must accompany Innovation funnel

to ensure markets are open for sales• USA: Self- Affirmed GRAS -> FDA Affirmed GRAS• EU: Novel Foods or pre-1997 historic consumption

in sector Food & Beverage or Supplements etc.

Customer Acceptance• Safety Concerns re: Genetic Modification (GM)

introducing allergenic proteins• GM affects soy [95% of USA crop!], canola (rape)

and maize Indeed mature market producers are moving away from GM. [Pea, potato, rice and quinoa unaffected by GM.]

• Algae: ‘Natural’ but novel unfamiliar ingredient

Other Compliances: • Anti-Nutritional Factors • Cal Prop 65: heavy metals• FDA Natural

Speciality & New Plant Sources

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Potato Protein• Protein present ~1.5%• Like pea: also ‘free from’ and vegan

AVEBE-Proteins & Fibres: via Cornelius• Solanic: On the market since 2008• Very high purity 92-5%, solubility &

functionality = Unique

• Solanic®200: Ip~5.5 so functional at neutral pH• Solanic®300: Ip >6 so functional at pH <4.5 • ‘The New Vegetal Whey’ See mg/g BCAA levels ->• Solanic®100: in preparation: total protein

low solubility for DPB300

Potato

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Rice Protein via Cornelius• 80% Concentrate & 90% Isolate from Chinese

supplier• All essential amino acids; light colour; neutral taste• Extremely low heavy metals

• [Bind to proteins & concentrate with them… A known issue from contaminated soil / water.]

Oat Flour via Cornelius• PRO19 is an Oat flour with 19% Protein • Useful in Wheat-Free / Gluten-Free (sts)

formulations as part of starch blend• Coming Soon: Oat Flour PRO35 (35% protein)• And PRO60 (60% protein) these require a

larger commercial project to fast forward• Benefits from gentle processing

Rice & Oat Options

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Lupin• Derived from the bean – i.e. legume flour• EU production, commercial: €3 - 4 / kg …• However now an allergen in the EU

Canola (Rape) • Burcon Nutrascience: Supertein, now into solubilisation • Bioexx now Teutexx: Start-up mode; samples available• PR is out there but not yet fully commercial

MicroAlgae: farmed for centuries as feed and fertiliser• ‘60’s & 70’s commercial Chlorella & Spirulina• 1980’s: Over 200 species considered for food, feed,

supplement and biofuel assessment• Omega-3 EPA/ DHA & pigments e.g. Martek / DSM Schizochytrium• Quorn: Mycoprotein; Roquette / Solazyme: Algility; Algavia fm. Chlorella etc.• Consumer acceptance?

Lupin, Canola & MicroAlgae

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Where? − Review of Application Hot-spots

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Http://www.naturalproductsinsider.com/articles/2013/07/the-global-protein-ingredients-market.aspx

Consumer View:• Plant proteins seen as ‘natural’ & healthful• 1% of global population [not India] avoids meat;

consumption declining• Vegetarian & vegan = ~7% of global population

• 0.1% vegan• Quorn sees 20% growth in vegetarian products• Try to consume a certain quantity of protein• Plus broader meat replacement group

• Over 80% of functional food consumers purchase high protein functional food & drink

• Senior nutrition [counteract sarcopenia] • 8% children; 4% adults diagnosed food

allergy; self-reported figures higher [intolerance]

From Claims to Consumers

The carriers of protein claims in the US

38%

44%

16% 15%

33%

23%

14%

2%

12% 11%

55%

49%

35% 34%31%

29% 28%

23%21%

17%

0%

10%

20%

30%

40%

50%

60%

% o

f to

tal c

ate

go

ry

Top 10 product categories tracked for protein claims - US

2011

2012

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Protein intake extra import on vegetarian products

• Meat is a key source of protein for consumers. As more consumers

become vegetarian or a flexitarian, it is important that there is

enough choice in products with good levels of protein.

• The numbers are still low but show an increasing trend.

3.4%3.9% 3.7%

5.0%

0.0%

1.0%

2.0%

3.0%

4.0%

5.0%

6.0%

2009 2010 2011 2012

Protein claims tracked on vegetarian launches

Top 10 sources of

proteins used

2010-present %

of total category

Soy Protein 64.19

Wheat Protein 58.81

Vegetable Protein 16.88

Protein, Not Specified 11.22

Egg Protein 10.02

Pea Protein 7.7

Corn Protein 5.47

Corn Gluten 1.67

Casein Protein 0.83

Pea Protein Isolate 0.37

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Sustainable Foods Summit, Amsterdam 5 - 6 June 2014Explored Clean Label Potential

A Definitions • ‘Clean label’ – no chemicals, no E-numbers

– ‘natural’• Gentle processing: solvent free

• ‘Free from’ – allergens & labelling declaration

NO-thingmuch at all?

Need to eat something!

Images: Healy Groupwww.noglut.eu

Drive for Clean Label

mintel.com37

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UK: MARKET GROWTH WILL SLOW, BUT STILL STRONG

UK retail sales of free-from foods, 2008-17

+61%

+46%

Gluten free 47%

Dairy/ lactose free

46%

Other

7%

Food & Beverage

• Non-GM Mainstream

• No E-numbers Mainstream

– No chemically derived residues

• Free-From On Trend Niche

– Consumer on-pack labelled allergens [But also palm; carrageenan; powdered rhino horn etc.]

• Vegetarian Niche

• Vegan Sub-Niche

Hierarchy:

Mainstream; On-Trend Niche; Niche; Nichy-Niche

Market Positioning Depends On:-

• Is protein is ‘complete’? [or requires blending]

• Possesses broad functionalities for further enhanced valorisation?

• Is it ‘free from’ allergenic labelling?

• Super-Speciality increases value with each step…

… but market share declines

• N.b. Most proteins are ‘clean label’ –process queries excepted

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USP Market Hierarchy Large to Small

39

Dry Powder Blends (DPB)

• Dry Mix Beverages or Shakes• Tub is >90% protein [+ flavour & dispersants]

• Depends on:-

i) Taste: high dosing, see below

ii) On good cold water solubility & / or dispersion

• Ready-to-Drink: Processability?• i.e. Non-gelling at high temperature

High Dosing

• Typical final product dose is high ~10% (USA)

• Is 28g [1 oz] in 220 ml [8 fl oz] = 10% protein

• Blending a range of plant sources for a specific

nutritional profile is typical

Pea, potato blend ↑ Wellness soup ↓

Application Sectors by Value

‘Free From’ • Commodity proteins are allergens e.g. Dairy; Eggs; Soy• Separate roles for bulk [mass or filler] & functional

protein [for texture / bite]

• Protein intake on trend: Post Atkins; DukanWe have to eat something now carbs and also fats are ‘bad’!!!

Sustainability• 1970’s pioneers saw strategic limitation …

• E.g. Quorn myco-protein: RHM & ICI• Good dosing:

17% Protein; 7% Fat; 15% Carbohydrate• Issues: Availability of ‘free from’ proteins

• Regulatory 40

Meat Analogues

[Non-]Dairy Milks /Emulsions• Growing category (Mintel)• Proliferation: Soy – allergenic

Almond; Rice; Coconut; Oat etc.

Nutritional Profiles • Poor compared to diary milk

• [Reluctance to add non-diary into milk]• Very Low Protein

Typical value 0.1 - 0.5% [Cf. 3.3+% in Semi-Skimmed dairy milk]Hi-Protein potential milk-shakes ~10%]!

• Potential for Vegan ‘Greek Style’ yoghurt• Subject to protein culture properties

0%

2%

4%

6%

8%

10%

12%

14%

Usage of the “Environmentally Friendly Product” claim, global (%

of launches)

Dairyalternatives

Dairyproducts

41

[Non-] Dairy Sector

42

• Regular: Protein 9.0%Wheat flour; Water, Yeast, Salt, Vinegar, Vegetable oil, Soya Flour, Emulsifier E472e, Preservative: Ca Propionate; Ascorbic Acid Vitamin C

• Gluten-Free Protein 6.5%Water, Tapioca Starch, Potato Starch, Rice Flour, Rape seed Oil, Maize Starch;Yeast, Humectant (Vegetable Glycerine),

Stabiliser (HPMC); Dried Egg White, Psyllium Husk Powder, Cellulose, Sugar, Dextrose, Salt, Flavouring, Preservative (Ca Propionate)

High Protein Bakery• Regular bread etc.• & Gluten-free

Protein for Bakery

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Baked Goods Cereal Staples Other Products

Bagels Breakfast Cereals Apple Juice ?!?

Biscuits Extrusions Beer

Bread Custard

Cakes

Crackers

Coatings

Cookies

Pastry Dressings

Pizza Noodles / Pasta Gravy

Pretzels Snacks Sauces

Tortilla - Wraps Tortilla – Hard Sausages

Gluten-Free Application Range

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Cornelius Group plc www.cornelius.co.uk

Are European distributors of speciality ingredients operating in the UK, Eire, France, Poland, Russia and Scandinavia.

For more information on their range of:-

− Davisco Whey Proteins

− Soy Proteins; − Pea Proteins; − Rice Proteins − & Oat Flours

Contact: Per Rehné Director − Health & Food Europe Per.Rehne@corneliusnordic.dk

Presenter & Contact for: − Solanic Potato ProteinsPaul M Hart − Elm Lea Partners Ltd. Ingredient Business Development Solutions

81 Rushden Road

Wymington +44 7850 035922

RUSHDEN +44 1933 3131623

Northants. NN10 9LQ paul.m.hart@btinternet.com

• The evidence provided by consensus opinions /

reports from authoritative bodies and reviews shows

that there is good consensus on the role of dietary

protein in the maintenance of whole body lean body

mass, including muscle mass.

• The Panel concludes that a cause and effect

relationship has been established between the

dietary intake of protein and the growth or

maintenance of muscle mass.

• The Panel considers that in order to bear the claim a

food should be at least a source of protein as per

Annex to Regulation (EC) No 1924/2006. Such

amounts can be easily consumed as part of a

balanced diet. The target population is the general

population.

EFSA Journal 2010:80-1845

Growth or Maintenance of Muscle Mass• The claimed effects:

– ‘body tissues’– ‘muscle maintenance and recovery’– ‘maintenance of muscle mass of elderly people’– ‘development of muscle mass of strength athletes’– ‘reconstruction and repair of muscle proteins after

exercise in endurance athletes’– ‘supports skeletal muscle protein accretion’

• Target population is assumed to be the

general population.

In the context of the proposed wording, the Panel

assumes that the claimed effect refers to the growth

or maintenance of muscle.

The Panel considers that growth or maintenance of

muscle mass is a beneficial physiological effect.

Health Claims