Developments in plant-based proteins

DEVELOPMENTS in plant-based food products are picking up speed given the demand for options to meat, clean labels, the rise in the popularity of vegetarian and flexitarian diets, and even care for the environment and sustainable living. In the US where plant-based products have apparently moved from niche to mainstream, some fast food chains are taking an interest in meat alternatives. But demand for plant-based food products is also growing in other regions. MarketsandMarkets expects the global meat substitutes market to reach USD6.43 billion by 2023¹.

Taking big steps in this space, Ingredion announced in June it has earmarked USD 140 million to accelerate the production of plant-based proteins globally.  The company shared that in February 2018, it purchased a soy processing facility in South Sioux City, Nebraska, USA, and is making significant capital investments to transform the site to produce protein isolates from peas, with expansion plans to include production of isolates from other pulses as well. Once the investments are completed, this facility will produce ingredients that enhance the company’s current VITESSENCE® Pulse protein isolate line to include higher protein isolates primarily for the nutrition, health and wellness categories.²

Ingredion also entered into a joint venture agreement with Verdient Foods, Inc., a Canadian company based in Vanscoy, Saskatchewan. Investments are being made within the existing facility to make pulse-based protein concentrates and flours from peas, lentils and fava beans for human food applications.²

Ingredion delivers pulse-based protein concentrates and flours from peas, lentils and fava beans for human food applications (Photo: Ingredion)

In APAC: Total turnkey solutions for on-trend product innovation

Ingredion APAC believes the plant-based protein trend that has taken centre stage globally is currently at its early onset in the region and set for further and sustained growth. The company has ready inventory and is expected to launch its new plant-based ingredient soon. The company’s expanded manufacturing capabilities, extensive portfolio and footprint throughout APAC gives manufacturers a one-stop platform for ingredient solutions that deliver functional, sustainable and nutritional attributes, inclusive of non-GMO and certified organic options.

Coupled with Ingredion’s textural and nutrition formulation expertise, customers can look forward to total turnkey solutions that can help them achieve new production innovations and on-trend concepts that address the rapidly growing consumer demand for sustainable protein alternatives.

“The appeal for plant-based diets is palpable and we predict that this trend is set to go mainstream. More consumers are switching to plant-based diets for the associated health benefits, to meet their changing dietary needs or taste preferences, to do their part for the environment and animals. They are looking for products with clean and simple labels, health and nutrition benefits that taste great,” says Valdirene Licht, senior vice president and president, Asia-Pacific. “We are committed to partnering with customers to answer these expectations by combining our expertise in product formulation with the expanded plant-based product portfolio.”

New systems replace egg white and delivers meat-like taste, texture, smell and appearance (Photo: DuPont)

A new range eliminates egg white

Recently, DuPont Nutrition & Biosciences announced its new GRINDSTED® PLANT-TEX egg white replacement system for plant-based meat alternatives, and this is for use in products like cold cuts, sausages, and burger patties:

GRINDSTED® PLANT-TEX MA1201 for burger patties boosts protein content for health profiling and improves taste of final product in various aspects – from juiciness and umami flavor, yet salt-reduction to meat-like texture and juice bite in delicious and nutritious burgers and meatballs.

PLANT-TEX MA1301 for cooked sausages provides superior texture with excellent shape maintenance, meat-like juicy or even premium “snappy” bite of cooked sausages regardless of being hot or cold.

Finally, the PLANT-TEX MA1110 for cold cuts allows for vegan deli ham with an authentic taste and superior texture.

According to DuPont, the PLANT-TEX range is cholesterol and allergen free and has no ingredients of animal origin. It increases food safety by natural elimination of risk of bird flu or Salmonella.

“With characteristics similar as egg white, ease of use in production by adding directly into the mix, PLANT-TEX makes both formulation and production process easier,” said Linda Yvonne Friis, Global Business Development Manager, DuPont Nutrition & Biosciences. This range is being introduced in Europe, the Middle East and Africa first, and will be available globally by 2020.

References

¹ Meat Substitutes Market worth 6.43 Billion USD by 2023 https://www.marketsandmarkets.com/PressReleases/meat-substitutes.asp

²“Ingredion Invests $140 Million to Accelerate Growth in Plant-based Proteins” news release, 2018