Vegetable Proteins In Action Paul Sheldrake, Healy Group Application & Technical Manager

Transcription

1 Vegetable Proteins In Action Paul Sheldrake, Healy Group Application & Technical Manager

2 History 1995: Healy UK opened with a focus on food ingredients 2006: Emsland Group, Germany, partnered with Healy UK 2014: Innovation Centre opened 1985 Present Est. As a chemicals distributor in Ireland by CEO Maurice Healy 2002: UK site expanded, built 4m distribution centre 2012: Healy China opened with a focus on nutraceuticals 2015: Healy Europe opened with a focus on industrial chemicals

3 Driving Innovation Manufacturers / Partners Customers / Consumers Development (manufacturing) options (PUSH) Product attribute drivers Technical / functional needs Consumer driven (customer) choices (PULL) ALWAYS looking for new & innovative solutions 3

4 Product Attribute Drivers Clean / Clear Label Fat Salt Protein Sugar Fibre Vegetarian / Vegan 4 Holistic approach

5 Vegetable Proteins Functionality Application Sources - processing / extraction Functionality of isolate Protein claims Further hydrolysis & functionality Flavour profile Functional products / applications / solutions Snacks Gluten free Bakery Sauces / soups Emulsified products Sports nutrition 5

6 Why Plant Proteins? Protein consumption Plant protein benefits gr Protein/day 20% 80% Animal Plant Non- allergen product Non- diary product Gluten Free Good aminoacids profile Low calories content High minerals content Easy to digest Suitable for vegan 6

7 Proteins in Food Applications Nutritional reason, biological value allergic risks ethical reasons Food technology functional reasons Water binding Emulsification Aeration Etc. Totally different requirements 7

8 Extraction of Pea Protein Empro E 86 Empro E 846HV Embat EK Glutenfree Empro Tex 1450 Empro Tex 144 Protein, food grade Protein texturants Pea Physical separation Fruit water Separation, temperature, acid PPL Starch, modified starch Fibre Protein, feed Feed Emden ET 50 Emfibre EF 200 Emfibre EF 60 8

9 Protein, Technological Functions Texture & Mouthfeel, Taste Viscosity / Gelification Solubility Protein Extrusion performance Wet Dry 9 Process stability => temperature, ph, shear stress Aeration & Overrun, -stability Emulsification capacity, -stability Alexandra Niemeyer

10 Isolate => Hydrolysate A protein hydrolysate is a mixture of polypeptides, peptides and free aminoacids by fractioning the native protein using acids, alkalis and enzymes Protein Poly Peptides Peptides and Aminoacids HYDROLYSIS HYDROLYSIS DH 10

11 Hydrolysate Properties Plant based Hydrolysates Raw Materials Technology High Value Added Products Protein Hydrolysates Soluble protein Quick absorption Increase amino acids High biodisponibility Reduce allergency 11

12 Type of Hydrolysis Hydrolysates can be obtained by chemical or enzymatic hydrolysis Advantages Disadvantages Chemical HD Low cost of reactive agents Low specificity Require high Tº Increase salt content Protein structure modification Enzymatic HD High specificity Soft reaction conditions Low salt content Improve nutritional properties High cost of reactive agents 12

13 Why Hydrolysates? Hydrolysates properties vs Isolates Hydrolysates Isolates Absorption Fast Slow Bio Availability High Standard Solubility Soluble Dispersible Allergenic Very low High Digestibility High Standard Nutritional value Improved Standard Molecular distribution Controlled Uncontrolled Taste Lightly Bitter Neutral 13

14 Product Claims Non-Dairy Vegan product Gluten Free Organic certified CLAIMS Low sugars Non-GMO Kosher & Halal certified 14

15 Vegetable Protein Functionality Cost (In-Use) Protein Level Amino Acid Profile Amino Acid Bioavailability Interaction with other materials Allergen & Free-From Emulsificati on Processability ph Stability Texture/ Viscosity/ Mouthfeel Flavour Masking Taste/ Colour/ Flavour Functionality drives choice/suitability 15

16 Healy Group Application Examples Isolate Powdered LD - Hydrolysate Powdered HD - Hydrolysate Powdered Textured Dry GF Bakery Bakery Sweet Baked Goods / Snack Bars Wet & Dry Soups / Sauces Ready Meals Sports Nutrition Beverages Baby Food Textured Wet Cereals Extruded Snacks Mayonnaise Vegan Cheese Desserts Meat Free 16

17 Vegetable Protein in Snacks & Bakery Market drivers High in Protein claims Perception of healthy Gluten free Added protein Free from Egg, soy, dairy Needs Sustainable source of vegetable protein Natural / clean label Relevant functionality Acceptable flavour profile 17

18 Application Example: Protein Snacks Savoury Protein Snack high protein content crunchy texture Other coatings => Breakfast cereal replacement Increase of Empro E86 Decrease of Emgranule and Empure AKS100 18

19 Texturates Protein snacks Bread crumbs Embat EK Glutenfree: Breadcrumbs: pea flour, starch, salt, oil Empro Tex 1450: Protein balls: pea flour, pea protein, starch Protein cereals Empro Tex 1444: Protein balls: pea protein, potato flakes, starch, sugar, salt Protein Flakes: Flakes: pea protein, pea flour, starch, salt, sugar Bar with protein crisps Protein flakes Fruit bar with protein crisps 19

20 Protein - Bar Crunchy 20 Alexandra Niemeyer

21 21 Protein Bar - Soft & Creamy

22 HyperProteic bar Healthy food for healthy people Muscle recovery High Bio availability PROTOTYPE RECIPE 9,5 g VegaPro Opti. 8 mg Vitamin C Natural flavorings Coloring concentr. Stevia extracts VegaPro PLANT PROTEIN ISOLATED NUTRITIONAL FACTS Serving size : 35 g Calories Protein Carb Fat 134 kcal 10,0 g 15,7 g 2,9 g APPLICATIONS: Protein Bars Energy Bar Meal Replacement Low Carb 10 g Protein per service KEY FACTS: - 30% plant protein content - Stimulate muscle growth - Low Calories - High Bioavailability - Good taste - Improve body recovery 22

23 Protein Fruit Bar High fiber content Healthy food for healthy people Delicious taste PROTOTYPE RECIPE Oryzapro Organic Dry dates Agave syrup Chia seeds Cranberries Vegetal fibers Rice starch Grape juice NUTRITIONAL FACTS Per 100 g product 339 kcal Protein Carb Fat Fiber 17,6 g 42,7g 7,1 g 16,8 g APPLICATIONS: - Protein Bars - Energy Bar - Meal Replacement Oryzapro Organic PLANT PROTEIN ISOLATED Antioxidants 7 g Protein per service KEY FACTS: - 20% Rice organic protein content - High fiber content - Low Salt content - Suitable for vegans - Good taste - Antioxidants 23

24 Bakery - Breads Glutenous bread type applications Bread / rolls / buns Wraps / thins / pitta Added value breads Protein functionality High in protein 20% of energy coming from protein (or just added) Often high in fibre Flavour profile Processing Considerations Traditional New / differentiated 24

25 High Protein Wrap Protein Source Functionality Processing Flours Wheatflour (gluten) Functional flours Wheat gluten Pea protein Gluten Dough structure Isolates / flours Additional protein Traditional bread making High Protein Wrap** Water 40% Wholemeal Flour 35% Chickpea Flour, Haricot Bean Flour, Pea Protein, Pea Fibre 21.5% Wheat Gluten 0.5% Vegetable Oil, Salt 3% Nutrition g per 100g (energy %) Fat 4.3 Carbohydrate 32.5 Fibre 6.4 Protein 11 (20%) Salt

26 Protein Source Functionality Processing Gluten Free Pitta Vegetable proteins Pea protein (Rice protein) Added protein Nutritional contribution Gluten free bread making Gluten Free Pitta** Water 51% Potato Starch, Tapioca Starch, Rice Starch, Rice Flour Pea Protein, Buckwheat Flour, Psyllium Husk, Pea Fibre 46% Glycerine 1.4% Vegetable Oil, Yeast, Salt 1.6% Nutrition g per 100g (energy %) Fat 1.5 Carbohydrate 34 Fibre 4.3 Protein 4.5 Salt

27 Sweet Baked Goods Protein Source Functionality Processing Wheatflour (gluten) Soy protein (Dairy, egg proteins) Batter/cake structure Gas retention Traditional cake making High Protein / Fibre Muffin** Water 33.5% Sugar, Wheatflour 23% Soy Protein, Inulin, Milk Proteins, Egg Powder, Pea Fibre Chocolate Chips, Cocoa Fibre Vegetable Oil, Baking Powder, Xanthan Gum 23.5% 13% 7% Nutrition g per 100g (energy %) Fat 10.2 Carbohydrate 28.8 Fibre 7.3 Protein 14.9 (21%) Salt

28 Mug Cake - Empro E 86 HV 28 Alexandra Niemeyer

29 Savoury/Sauces/Soups Market drivers High in Protein claims Perception of healthy Gluten free & free from Egg, soy, dairy Good flavour profile Complimenting existing flavours Needs Sustainable source of vegetable protein Natural / clean label Relevant functionality Solubility, emulsification Acceptable flavour profile 29

30 Savoury/Sauces/Soups Soups/sauce Dry (packet) soups/sauces Instant Cook up Liquid soups/sauces Chilled/frozen Emulsified Protein functionality High in protein 20% of energy coming from protein, (or just added) Emulsification Flavour profile Flavour masking 30

31 Mayonnaise/Dressing (Emulsified) Protein Source Functionality Processing Pea Protein Egg, soy, dairy free Emulsification Clean Label Traditional mayonnaise / dressing High Protein / Fibre Muffin** Vegetable Oil 49% Water 40% Potato Starch 3% Pea Protein 1.5% Sugar, Salt, Mustard, Potassium Sorbate 3% Vinegar, Lemon Juice 3% Nutrition g per 100g (energy %) Fat 49.5 Carbohydrate 5.2 Fibre 0.4 Protein 1.5 Salt

32 Application example: Emulsions with pea protein Salad Cream 50% fat Pea protein is relatively ph sensitive 32 Alexandra Niemeyer

33 High Protein Sauce (Liquid) Protein Source Functionality Processing Pea protein / rice protein Opportunity to be gluten free Wheat gluten Added protein Solubility Neutral taste Traditional soup / sauce High Protein Mushroom Bouche** Mushrooms 39% Water, Milk, Cream, Butter, Olive Oil 54% Pea Protein 4.8% Onions, Garlic Puree, Stock, Sugar, Parsley, Salt, Pepper, 2% Yeast Extract 0.2% Nutrition g per 100g (energy %) Fat 8.5 Carbohydrate 3.5 Fibre 1 Protein 5.8 (20%) Salt

34 High Protein Soup (Powdered) Protein Source Functionality Processing Pea protein / rice protein Opportunity to be gluten free Wheat gluten Added protein Solubility Neutral taste Add hot water & stir High Protein Soup** Water 87% Soup Mix 10.5% Vegetable Protein 2.3% Yeast Extract 0.2% Nutrition g per 100g (energy %) Fat 1.3 Carbohydrate 7 Fibre 0.3 Protein 2.6 (20%) Salt

35 Vegetable Protein in Sports Nutrition Market drivers High in Protein claims Perception of healthy Bio availability of protein BCAAS Allergen free from Egg, soy, dairy Needs Sustainable source of vegetable protein Natural / clean label Relevant functionality Acceptable flavour profile 35

36 Sports Nutrition / Beverages Applications Protein water Isotonic drinks Smoothies Soft drinks Energy drinks Protein functionality Solubility Clarity Flavour profile Flavour masking 36

37 UHT drink 37 Alexandra Niemeyer

38 Infant Formula Similar to Mother s milk Healthy food for healthy people 100% Vegetable Rice protein Very good taste PROTOTYPE RECIPE Rice Hydrolisate RHS+ Rice Maltodextrine Rice Oil Vitamins Minerals Nucleotides HydroRice RHS+ RICE PROTEIN HYDROLISATE KEY FACTS: NUTRITIONAL FACTS Serving size : 100 ml Calories Protein Carb Fat 68,1 kcal 2,0 g 7,3g 3,5 g APPLICATIONS: Baby milk Comfort milk - 100% vegetable -Suitable for lactose intolerant babies -Suitable for cow milk allergic babies -High Digestibility -No sugar added -High biological value 38

39 Protein water Healthy food for healthy people Body Recovery Rice protein 100% Vegetable Minerals & Vitamins PROTOTYPE RECIPE 1L H2O 920 mg of sodium 78 mg of potassium 5,5 g of rice syrup 22,5 g Vitalpep Rice L 2mg B1 Vitamin 0,3 mg B6 Vitamin 4g Lemon aroma Food Coloring agent VITALPEP RICE - L RICE PROTEIN HYDROLISATE KEY FACTS: NUTRITIONAL FACTS Serving size : 330 ml Calories Protein Carb Fat 97 kcal 6 g 18,3 g 0 g APPLICATIONS: Protein water Smoothies Milkshakes - 100% vegetable - High Transparency and soluble - Good aminoacids profile - Immediate absorption - GMO Free, Kosher, Halal, Vegan 39

40 Protein Shake Healthy food for healthy people 25 g Protein per service 100% Vegetable Low Carb PROTOTYPE RECIPE VegaPro Natural flavor Maltodextrine Stevia Fruit extracts Vegetable extracts Spirulina VegaPro PLANT PROTEIN ISOLATE 80% NUTRITIONAL FACTS Serving size : 30 g in 300 ml water Calories Protein Carb Fat 114 kcal 25 g 2,5 g 0,6 g APPLICATIONS: Protein shakes Protein bars Meal replacement KEY FACTS: - 80% plant protein content - Stimulate muscle growth - Low Calories - High Bioavailability - Good taste - Improve body recovery 40

41 Protein juice PROTOTYPE RECIPE 330 ml H2O 9,5 g VegaPro Opti. 8 mg Vitamin C Natural flavorings Coloring concentr. Stevia extracts NUTRITIONAL FACTS Serving size : 330 ml Calories Protein Carb Fat 40 kcal 6 g 1,0 g 1,0 g APPLICATIONS: Protein Juices Smoothies Milkshakes Delicious taste 100% Vegetable 6 g Protein per service VegaPro Optimun PLANT PROTEIN HYDROLISATE KEY FACTS: - Functional - Hypoallergenic - Very good aminoacidic digestibility - High solubility - Good taste - Clean label 41

42 Product Application Protein Choices Protein Functional Needs Processing Protein level Solubility Amino acid profile Allergen(s) Texturizing Emulsifying Flavour Current process Adapted process New process Traditionally used Vegetarian Allergen free Non-protein alternatives 42 Functionality drives choice/suitability

43 Partners Free-From Solutions More application examples Reduced Solutions Salt, sugar, fat Flavour Enhancement Yeast extracts Natural products Shelf-life extension 43

44 Thank You Any Questions? Dr Paul Sheldrake, Healy Group Application & Technical Manager +44 (0)