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

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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

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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

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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

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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

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Indispensible Amino Acids

•Tryptophan

•Threonine

•Lysine

•Methionine

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•Phenylalanine

•Histidine

• Isoleucine

•Leucine

•Valine


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


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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


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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


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Beans and Pulses

Reasons for not consuming beans

and pulses;

• Too much hassle to prepare

• Don’t like the texture

• Cause bloating and flatulence

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Solution

Extract protein fraction to create convenient products with a texture similar

to the dairy or meat equivalent


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


Quality vs Quantity

• Indispensable Amino Acids

• Animal protein > vegetable protein

• Digestibility

– Intrinsic factors

– Dietary factors

– Chemical reactions

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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


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

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Protein Content of Raw Materials

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36% 25% 7%

2% 21% 25%


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

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Thank you for your attention

[email protected]

www.rssl.com

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mailto:[email protected]

http://www.rssl.com/

the role of protein in plant based innovation...•there is a consumer need for plant based products...

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