Proteins come in all shapes and sizes, different colours, different performance, but there’s always one out there that best suits your food development needs.

Plant proteins surge in popularity

In recent years, plant proteins have surged in popularity, transforming the landscape of nutrition and dietary choices. With a growing awareness of health, sustainability, and ethical eating, more people are turning to plant-based options to meet their protein needs. This blog explores the many options open to food developers/manufacturers and what you should consider in making that choice.

What are the choices when it comes to plant proteins?

We’ve been processing plants for years to provide nutritional alternatives to milk, meat and egg-based proteins. Some of these early solutions – such as Soy, but also Pea and Wheat proteins are still widely used.  As the demand for plant-based protein has grown, food developers have been exploring and using isolates from protein rich plants such as yellow Pea, Faba/Fava (Broad Bean), Rice, Hemp, Pumpkin and Lentils. The choice today includes Pea Protein Isolate, Isolated Soy Protein and Faba Bean Protein Isolate. In the future, we’ll also be relying on proteins from Precision Fermentation such as Chlorella from Microalgae, Mycoprotein, Mung Bean and Single Cell Organisms. More novel and less common proteins such as Lupin, Carob and Chickpea allow further diversification for brands.

How do you chose the right plant protein?

Consider nutrition

Functionality and nutrition are the main factors when choosing the right protein. A lot of plant proteins start at 70% protein, soy for example is typically 90%-93% protein when isolated. As protein extraction methods improve, plant proteins such as Faba Bean Protein Isolate are now as high as Soy in protein content. The make-up of these proteins is also important as they provide essential amino acids for the development and growth of children and adults, but most commonly used as an aid for muscle recovery. A highest quality protein will be fully digestible and measured by either PDCAAS (Protein Digestibility-Corrected Amino Acid Score) or through the more recent DIASS (Digestible Indispensable Amino Acid Score) which provides more accuracy, particularly on plant proteins.

Blending plant proteins is a common strategy for nutritional foods and beverage to provide balanced amino acids scores, but also to provide texture and sensory advantages whilst managing formulation cost. A primary, secondary and often a third protein are used, this provides diversification for developers and brands, but also an ability to stay on trend with the latest proteins available.

Plant proteins play a key role in weight management and weight loss through satiety, this is the feeling of being full up after a meal. Proteins will also sustain your satiety for longer than carbohydrates which makes protein fortification ideal for convenience foods including breakfast goods, snacks, cereal bars and drinks, particularly for children.

Functionality requirements

Functionality is also a primary consideration when choosing the right plant protein – what you may need for a bar or meat alternative could be the opposite for what you require in a brine, beverage or soup. Viscosity of plant proteins vary from a very high gelling soy or potato protein that also provides high emulsion strength, to naturally low viscosity solutions such as pea, rice or hydrolysed/low viscosity soy. The behaviour of proteins also varies as some are more soluble and dispersible than others. Having a range of proteins available to you allows developers to pick up the right tools to use for the right job.

Allergenicity should not be overlooked as animal proteins are allergenic, but also wheat and even soy, albeit it at very low levels. If you’re introducing protein to your business, allergen control needs to be considered and the use of Faba, Lentil and Pea provide a universal solution to consumers, but also control in storage and processing.

Many proteins are able to be extruded, either into snacks or TPPs (Textured Plant Proteins). TPPs, commonly referred to as TVPs (Textured Vegetable Proteins) are used to provide texture, mouthfeel and bite when mimicking meat in analogues such as sausages, nuggets or meatballs. TPPs are commonly used as the main ingredient in the make-up of meat analogues. Choosing the right solution is critical to the finished products bite, mouthfeel and chew.

The inclusion of plant proteins in formulations can range from 1% for basic functional benefits up to 20% for texture in meat analogues or nutritional values in drinks. Today, we have plenty of choice and variety to suit most food and beverage applications, whether you would like to fortify a savoury meal, pack more protein into drinks or replicate cheese, milk or fish, there is a plant protein to meet your protein strategy and needs.

With over twenty years’ experience, Andina Ingham is a trusted and knowledgeable partner to aid your protein strategy. Our team of technical experts includes Guy Birch-Jones and Luke Townsend each of whom have spent many years working with a wide range of proteins in a variety of contexts.

We supply a range of consistent, sustainably sourced Powdered Proteins and Textured Vegetable Proteins (TVPs).

Please get in touch if you would like our help to support you technically with the best protein solution for you. Call us on 01732 453 333 or complete the contact form.