PEA PROTEINS STATUS, OPPORTUNITIES, CONSTRAINTS. Frédéric BOUVIER, PhD, Roquette Scientific Advisor Nutrition & Health R&D

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1 PEA PROTEINS STATUS, OPPORTUNITIES, CONSTRAINTS Frédéric BOUVIER, PhD, Roquette Scientific Advisor Nutrition & Health R&D

2 Dry pea is a PULSE Soybeans Peanuts LEGUMES Pulses Dried Beans Dried Peas Chickpeas Lentils Fresh Peas Fresh Beans Source: from Pulse Canada 2

3 Pea world production 2016/2017, compared to Crop Million metric tons Field Pea Soy Wheat Corn 1, Rice Source: Roquette and World Agricultural Production, United States Department of Agriculture, Foreign Agricultural Service, Circular Series WAP 09-17, September

4 Pea production 2016/2017, by country ktons Source: Roquette 4

5 Pea growing regions in Canada Pea types Austrian Winter Peas Green Peas Mapple Peas Marrowfat Peas Yellow Peas Source: Pulse Canada 5

6 Pea & other crops, average composition Pea Soybean Wheat Rapeseed Oat Dry matter % as fed Crude protein % DM Total Fibers* % DM Fats % DM Ash % DM Starch (polarimetry) % DM Total sugars % DM Fibers*: Cellulose+Hemicellulose+Lignin Source: Feedipedia.org Animal Feed Resources Information System 6

7 Pea proteins : what are they? o 65-80% of the Pea proteins are GLOBULINS, storage proteins, salt soluble, high molecular weight oligomers legumin 11S (43%) vicilin/convicilin 7S (57%) o 20-35% are of the ALBUMIN 2S type, water soluble and of lower molecular weight. 7

8 Amino acid profile of pea protein vs other sources Source: Roquette 8

9 Pea protein market segmentation, by type Concentrate: Isolate: Textured: around 60% protein concentration 80 to 95 % protein concentration pea protein can be textured eg by extrusion Isolates dominate the market 9

10 Market dynamics drivers - pea protein assets Environment concern Pea is GREEN! Health care Clean manufacturing process, clean labelling High nutritional profile, complementarity with cereals, very low anti-nutritional factors, high digestibility, not a major allergen, provides health benefits Texture: in search of ingredients with various functional properties Versatility of pea proteins and ability to be textured Societal changes Pea protein is suitable for Flexitarian, Vegetarian and Vegan diets 10

11 Yellow Pea is green An amazing and exemplary agricultural resource Nitrogen-fixing plant improves soil fertility Environment impact* on growing peas in between 2 wheat crops: - 11% energy consumption - 14% greenhouse gases A clean cultivation process of a heat tolerant plant * Source: 2015 INRA study on leguminous plants for sustainable food and farming systems 11

12 YELLOW PEA is GREEN CARBON Footprint* to produce1kg of WATER Footprint* to produce1kg of + times higher than pulses x43 x18 CO 2 equivalent soybean x11 x15 *Source: Global Pulse Confederation 12

13 Clean manufacturing process Pea is a low fat seed no need of solvent extraction to reach high protein concentration Naturally very low in anti nutritional factors minimally processed Dry fractionation (dry milling + air classification ) or water-based process (wet milling + thermo-coagulation or ph precipitation) A clean label ingredient, thanks to: No need to modify the pea protein to get most of its functionality (emulsifying power, viscosity ) Or, no special functionality required by the formulator but protein content enrichment 13

14 Pea protein has a high nutritional profile Not a major allergen, gluten free, GMO free Low in fat, no cholesterol High digestibility, very low isoflavone & anti-nutritional factors High in important amino acids : BCAA, Arginine, Lysine Offers diversified and complementary protein source, particularly with cereals (amino acid profile) Provides health benefits clinical studies : Muscle Mass, Satiety, Ageing 14

15 Nutralys Pea protein: a solution for muscle development NUTRALYS supplementation increases muscular mass in a population presenting moderate muscle strength and participating in a physical training Methodology: > males/group > 12-week study > 50g/day of NUTRALYS or whey > Sport training (3 times/week) > Thickness of the biceps brachii measurement by ultrasonography Comparison of the effects of NUTRALYS pea protein and whey protein The selection of the volunteers with less muscularly developed capacities (strength <25kg) has shown a significantly different evolution between the NUTRALYS group and the Control group (p<0.05); not significantly different for the whey group. 15

16 Nutralys Pea protein: a solution for satiety & weight mgt The beneficial impact of NUTRALYS pea protein in satiety in humans Effects on subjective evaluation and caloric intake measurement Methodology: > 36volunteers > 1-day study > Vegetable soup with 15 or 30g NUTRALYS vs. 30g whey vs. no protein at 11:00am > Satiety evaluation Caloric intake measurement during an ad-libitum lunch at 02:00pm Higher level of fullness with 30g NUTRALYS (Area Under Curve: p=0,058) Significant decreases in caloric intake 16

17 Diversity of applications and ability to be textured o Thanks to its physical properties emulsifying power/stability of emulsion, foaming power/foam stability, solubility, ability to adopt a fiber-like structure through extrusion o Pea proteins are used in a wide range of food applications Bakery products and snacks, meat applications, nutritional supplements but also confectionary and beverages o GMO free, gluten free and not a major allergen status support also the expansion of applications. 17

18 Opportunities for pea proteins o Increasing demand for plant-based alternatives to meat products, for a fastgrowing global population o The GMO free attraction o Increased potential for plant proteins in general through many application development works o Growing market for weight management products o Booming sports nutrition industry o Great number of R&D initiatives and consortia focused on pea proteins around the globe: 3 examples 18

19 3 examples of R&D initiatives focused on pea protein o ProVegFlake project by IGV Institute for Cereal Processing, Germany Aims at developing 3 basic protein products through extrusion technology o PeptiEUForce project by the Irish biotech firm NURITAS led to identifying pea peptides with anti-inflammatory, cellular growth, proliferation promoting, antibacterial and even diabetes-fighting properties. Source: Nuritas o Partnership between the Canadian International Grains Institute & Warburtons the largest bakery brand in UK. Develop a pulse database, Investigate the use of new processing technologies and Explore the development of pulse-based bakery products. 19

20 Challenges and constraints Soy competition: history of use, awareness, availability, pricing pressure Sensory profile to mitigate Protein Type Whey Soy Common Taste Description Grassy, Hay, Cheesy, Astringent Beany, Green, Bitter Pea Bitter, Earthy, Nutty, Savory, Green, Vegetal, Pea (!) 20

21 Challenges and constraints Soy competition: history of use, awareness, availability, pricing pressure Sensory profile to mitigate potential strategies to follow: Prevent and/or eliminate by using / developing new varieties, with a lower sensory profile by working on process technologies & parameters (dehulling, enzymes deactivation, microbiological control, post-processing operations etc.) Mask quite all flavor companies have developed designed flavors and aromas particularly well fitted to pea proteins. 21

22 Conclusion A relatively new market But already well recognized and accepted vegetable protein and one of the fastest growing plant protein markets. Isolates (up to 95% protein content) dominate the market of pea protein A growth triggered by societal changes high nutritional profile and health promoting properties of pea protein clean manufacturing process and clean label wide range of functional properties/applications 22

23 Thank you!