Plant-based protein fortification NPD
As more and more consumers are choosing vegan products, we’re facing a new challenge – how do we consume sufficient protein to maintain a healthy diet? Many consumers are unaware of how much protein is required and what sources are available to them if they cut out more traditional sources of protein, such as meat, fish or dairy, causing protein deficiency to become a growing issue.
This is of particular concern in our ageing population where protein intake is important to prevent age-related loss of muscle mass and strength (sarcopenia) and helping these individuals maintain their independence and good health. A growing body of evidence is advocating for manufacturers to create new plant-based protein-fortified products to support consumer health. But what are the challenges when engaging in NPD in this area?
A meaty issue
The current international Recommended Dietary Allowance (RDA) for protein required daily is 0.8g for each kg of body weight (i.e. 64g/2.3oz per day for a person weighing 80kg/176lbs), no matter your age nor activity level. But there is evidence to suggest that increasing intake and consuming high-quality protein more frequently could help to stave off the problems associated with loss of muscle mass, and it has been posited that muscle ageing could begin from the age of 40, so the sooner consumers can address this problem, the better to prevent or delay the onset of sarcopenia. Efforts are being made across the globe to educate consumers on this issue, but the choice of products on offer is not always sufficient for today’s discerning shopper.
Due to growing awareness of the environmental effects of animal proteins, many people are seeking out plant-based alternatives to their favourite products, leading to a raft of NPD using plant-derived proteins to diversify the offering available to consumers, from soy to rice to pea.
However, plant foods often contain ‘incomplete’ proteins, whereas traditional animal proteins tend to be ‘complete’, i.e. consist of all essential amino acids, and the levels in plant-based proteins tend to vary and are generally harder to digest and absorbed more slowly. What’s more there can sometimes be problems with flavours that consumers aren’t used to, so you may need to mask off-notes, particularly in the case of pea or soy proteins. In both instances, formulation is key, and you may need to work with a specialist ingredient supplier to reach the right protein content and achieve appealing flavours when investing in plant-based protein fortification NPD.
Key differentiation
Currently, high protein products are primarily targeted at athletes and those who aim to lose weight due to its impact on satiety, helping consumers feel fuller. For example, health-conscious consumers or sports communities often seek out protein-fortified beverages and smoothies as part of their training or recovery. However, there’s an opportunity for food manufacturers to create protein fortified products targeted at new broader segments. As awareness grows of the need to increase protein consumption, products offering higher levels of plant-based proteins will stand out on the shelf.
Protein fortification involves using isolated protein from a single source and adding this to any number of products, from dairy alternative drinks to snacks to ready meals. Once you have the right ingredients, processing these proteins can be a tricky business. Plant proteins are generally added in the form of flours, which can cause problems with traditional technologies, such as clumping and uneven distribution. With Steam Infusion, the patented technology breaks down these powders to tiny grains, creating a smooth texture and ensuring homogenous distribution throughout whole product batch.
In addition, all proteins, including plant-based ones, can be extremely sensitive, becoming denatured at high temperatures. This can cause them to coagulate and burn on to the vessels or heat exchangers, affecting product quality and increasing cleaning times. However, Steam Infusion eliminates burn-on, even at elevated temperatures over 100°C (212°F), as the low-pressure vapour phase coupled with the short residence times ensure the ingredients are not exposed to excessive temperatures during processing. This allows you to deliver brighter colours, fresher flavours and protein fortified products that consumers will love.