Vegetable Proteins In ActionSoy Protein, Inulin, Milk Proteins, Egg Powder, Pea Fibre 23.5%...

Vegetable Proteins In ActionPaul Sheldrake,

Healy Group Application & Technical Manager

History

1985 Present

2006: Emsland Group, Germany, partnered with Healy UK

2012: Healy China opened with a focus on nutraceuticals

2015: Healy Europe opened with a focus on industrial chemicals

2014: InnovationCentre opened

1995: Healy UK opened with a focus on food ingredients

2002: UK site expanded, built £4m distribution centre

Est. As a chemicals distributor in Ireland by CEO Maurice Healy

Driving Innovation

3

Product attribute drivers

Technical / functional needs

Development(manufacturing)

options

(PUSH)

Consumer driven (customer)

choices

(PULL)

ALWAYS looking for new & innovative solutions

Manufacturers / Partners Customers / Consumers

Product Attribute Drivers

4

Clean / Clear Label

Vegetarian / Vegan

SaltFat

SugarProtein

Fibre

Holistic approach

Vegetable Proteins

Functionality

• Sources - processing / extraction

• Functionality of isolate

• Protein claims

• Further hydrolysis & functionality

• Flavour profile

Application

• Functional products / applications / solutions

• Snacks

• Gluten free

• Bakery

• Sauces / soups

• Emulsified products

• Sports nutrition

5

Why Plant Proteins?

• Protein consumption • Plant protein benefits

80%

20%

Animal

Plant

50-60 grProtein/day

• Non- allergen product

• Non- diary product

• Gluten Free

• Good aminoacids profile

• Low calories content

• High minerals content

• Easy to digest

• Suitable for vegan

6

Proteins in Food Applications

7

Food technologyfunctional reasonsWater bindingEmulsificationAerationEtc.

Nutritional reason,biological valueallergic risksethical reasons

Totally different requirements

Extraction of Pea Protein

8

Emfibre EF 200Emfibre EF 60

Empro E 86Empro E 846HV

Emden ET 50

Embat EK GlutenfreeEmpro Tex 1450Empro Tex 144

Starch, modified

starch

Physical separation

Separation, temperature,

acid

Fruit water

Pea

Fibre Protein, feed

Protein, food grade

Protein texturants

PPL

Feed

Protein, Technological Functions

9

Solubility

Emulsification capacity, -stability

Aeration & Overrun, -stability

Texture & Mouthfeel,Taste

Process stability => tempe-rature, pH, shear stress

Protein

Viscosity /Gelification

Extrusion performanceWetDry

Alexandra Niemeyer

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

Isolate => Hydrolysate

10

Hydrolysate Properties

Plant based Hydrolysates

Protein Hydrolysates

Soluble protein

Quick absorption

Increase amino acids

High biodisponibility

Reduce allergency

Raw Materials Technology High Value Added Products

11

Hydrolysates can be obtained by chemical or enzymatic hydrolysis

Chemical HD Enzymatic HD

Advantages

Disadvantages

Low cost of reactive agents

High cost of reactive agents

Low specificityRequire high TºIncrease salt contentProtein structure modification

High specificitySoft reaction conditionsLow salt contentImprove nutritional properties

Type of Hydrolysis

12

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

Why Hydrolysates?

13

Product ClaimsNon-Dairy

Gluten Free

Low sugars

Kosher & Halal

certifiedNon-GMO

Organiccertified

Vegan product

CLAIMS

14

Vegetable Protein Functionality

15

Functionality drives choice/suitability

Cost (In-Use)

Protein Level

Amino Acid Profile

Amino Acid Bio-

availability

Interaction with other materials

Emulsification

Process-ability

pH StabilityTexture/

Viscosity/ Mouthfeel

Flavour Masking

Allergen & Free-From

Taste/ Colour/ Flavour

TexturedDry

TexturedWet

Meat Free

IsolatePowdered

LD - HydrolysatePowdered

HD - HydrolysatePowdered

Mayonnaise

Vegan Cheese

Wet & DrySoups / SaucesReady Meals

ExtrudedSnacks

Bakery

GF Bakery

Sweet Baked Goods / Snack Bars

Cereals

Beverages

Sports Nutrition

Desserts

Baby Food

Healy Group Application Examples

16

Vegetable Protein in Snacks & Bakery

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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

Application Example: Protein Snacks

Increase of Empro E86

Decrease of Emgranule and Empure AKS100

Savoury Protein Snack• high protein content• crunchy texture

Other coatings=> „Breakfast cereal“

replacement

18

• Embat ® EK Glutenfree: • Breadcrumbs: pea flour, starch, salt, oil

• Empro ® Tex 1450: • Protein balls: pea flour, pea protein,

starch

• Empro ® Tex 1444: • Protein balls: pea protein, potato

flakes, starch, sugar, salt

• Protein Flakes:• Flakes: pea protein, pea flour, starch,

salt, sugar

TexturatesBread crumbs

Protein snacks

Protein „cereals“

Protein flakes

Bar withprotein crisps

Fruit bar withprotein crisps

19

Protein - Bar Crunchy

Alexandra Niemeyer20

Protein Bar - Soft & Creamy

21

VegaPro

PLANT PROTEIN ISOLATED

KEY FACTS:- 30% plant protein content- Stimulate muscle growth- Low Calories- High Bioavailability- Good taste- Improve body recovery

APPLICATIONS:• Protein Bars• Energy Bar • Meal Replacement

NUTRITIONAL FACTSServing size : 35 g

Calories Protein Carb Fat

134 kcal 10,0 g 15,7 g 2,9 g

PROTOTYPE RECIPE• 9,5 g VegaPro Opti.• 8 mg Vitamin C• Natural flavorings• Coloring concentr.• Stevia extracts

Healthy food for healthy people

Muscle recovery

10 g Proteinper service

Low Carb

High Bio availability

HyperProteic bar

22

Oryzapro Organic

PLANT PROTEIN ISOLATED

KEY FACTS:- 20% Rice organic protein content- High fiber content- Low Salt content- Suitable for vegans- Good taste- Antioxidants

APPLICATIONS:

- Protein Bars- Energy Bar - Meal Replacement

NUTRITIONAL FACTSPer 100 g product 339 kcal

Protein Carb Fat Fiber

17,6 g 42,7g 7,1 g 16,8 g

PROTOTYPE RECIPE• Oryzapro Organic• Dry dates• Agave syrup• Chia seeds• Cranberries• Vegetal fibers• Rice starch• Grape juice


High fiber content

Delicious taste


Antioxidants

Protein Fruit Bar

23

Bakery - Breads

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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

High Protein Wrap

25

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 0.4

Protein Source

• Flours

• Wheatflour (gluten)

• Functional flours

• Wheat gluten

• Pea protein

Functionality

• Gluten

• Dough structure

• Isolates / flours

• Additional protein

Processing • Traditional bread making

Gluten Free Pitta**

Water 51%

Potato Starch, Tapioca Starch, Rice Starch, Rice Flour

46%Pea Protein, Buckwheat Flour, Psyllium Husk, Pea Fibre

Glycerine 1.4%

Vegetable Oil, Yeast, Salt 1.6%


Fat 1.5

Carbohydrate 34

Fibre 4.3

Protein 4.5

Salt 0.6

Gluten Free Pitta

26

Protein Source

• Vegetable proteins

• Pea protein

• (Rice protein)

Functionality• Added protein

• Nutritional contribution

Processing • Gluten free bread making

High Protein / Fibre Muffin**

Water 33.5%

Sugar, Wheatflour 23%

Soy Protein, Inulin, Milk Proteins, Egg Powder, Pea Fibre

23.5%

Chocolate Chips, Cocoa Fibre

13%

Vegetable Oil, Baking Powder, Xanthan Gum

7%


Fat 10.2

Carbohydrate 28.8

Fibre 7.3

Protein 14.9 (21%)

Salt 0.66

Sweet Baked Goods

27

Protein Source

• Wheatflour (gluten)

• Soy protein

• (Dairy, egg proteins)

Functionality• Batter/cake structure

• Gas retention

Processing • Traditional cake making

Mug Cake - Empro® E 86 HV


Savoury/Sauces/Soups

29


• 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

Savoury/Sauces/Soups

30

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

Mayonnaise/Dressing (Emulsified)

31

Protein Source

• Pea Protein

• Egg, soy, dairy free

Functionality• Emulsification

• Clean Label

Processing• 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%


Fat 49.5

Carbohydrate 5.2

Fibre 0.4

Protein 1.5

Salt 1.1

• Salad Cream 50% fat

• Pea protein is relatively

• pH sensitive

Application example:Emulsions with pea protein


High Protein Sauce (Liquid)

33

Protein Source

• Pea protein / rice protein

• Opportunity to be gluten free

• Wheat gluten

Functionality

• Added protein

• Solubility

• Neutral taste

Processing • 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%


Fat 8.5

Carbohydrate 3.5

Fibre 1

Protein 5.8 (20%)

Salt 0.28

High Protein Soup (Powdered)

34

Protein Source

• Pea protein / rice protein

• Opportunity to be gluten free

• Wheat gluten

Functionality

• Added protein

• Solubility

• Neutral taste

Processing • Add hot water & stir

High Protein Soup**

Water 87%

Soup Mix 10.5%

Vegetable Protein 2.3%

Yeast Extract 0.2%


Fat 1.3

Carbohydrate 7

Fibre 0.3

Protein 2.6 (20%)

Salt 0.51

Vegetable Protein in Sports Nutrition

35


• 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

Sports Nutrition / Beverages

36

Applications• Protein water• Isotonic drinks• Smoothies• Soft drinks• Energy drinks

Protein functionality• Solubility• Clarity• Flavour profile

• Flavour masking

UHT drink


HydroRice RHS+

RICE PROTEIN HYDROLISATE

KEY FACTS:

- 100% vegetable-Suitable for lactose intolerant babies-Suitable for cow milk allergic babies-High Digestibility-No sugar added-High biological value

APPLICATIONS:• Baby milk• Comfort milk

NUTRITIONAL FACTSServing size : 100 mL


68,1 kcal 2,0 g 7,3g 3,5 g

PROTOTYPE RECIPE• Rice Hydrolisate RHS+• Rice Maltodextrine• Rice Oil• Vitamins• Minerals• Nucleotides


Rice protein

Very good taste

100% Vegetable

Similar to Mother´s milk

Infant Formula

38

VITALPEP RICE - L

RICE PROTEIN HYDROLISATE

KEY FACTS:

- 100% vegetable- High Transparency and soluble- Good aminoacids profile- Immediate absorption- GMO Free, Kosher, Halal, Vegan

APPLICATIONS:• Protein water• Smoothies• Milkshakes



97 kcal 6 g 18,3 g 0 g

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


Minerals & Vitamins

Rice protein

100% Vegetable

Body Recovery

Protein water

39

VegaPro

PLANT PROTEIN ISOLATE 80%

KEY FACTS:- 80% plant protein content- Stimulate muscle growth- Low Calories- High Bioavailability- Good taste- Improve body recovery

APPLICATIONS:• Protein shakes• Protein bars • Meal replacement

NUTRITIONAL FACTSServing size : 30 g in 300 mL water


114 kcal 25 g 2,5 g 0,6 g

PROTOTYPE RECIPE• VegaPro• Natural flavor• Maltodextrine• Stevia• Fruit extracts• Vegetable extracts• Spirulina


100% Vegetable


Low Carb

Protein Shake

40

VegaPro Optimun

PLANT PROTEIN HYDROLISATE

KEY FACTS:- Functional- Hypoallergenic- Very good aminoacidic digestibility- High solubility- Good taste- Clean label

APPLICATIONS:• Protein Juices• Smoothies • Milkshakes



40 kcal 6 g 1,0 g 1,0 g

PROTOTYPE RECIPE• 330 mL H2O• 9,5 g VegaPro Opti.• 8 mg Vitamin C• Natural flavorings• Coloring concentr.• Stevia extracts

100% Vegetable


Delicious taste

Protein juice

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Product Application – Protein Choices

42

Protein Functional

Needs

• Protein level

• Solubility

• Amino acid profile

• Allergen(s)

• Texturizing

• Emulsifying

• Flavour

Processing

• Current process

• Adapted process

• New process

Traditionally used

Vegetarian

Allergen free

Non-protein alternatives

Functionality drives choice/suitability

Partners

43

Free-From Solutions

More application examples

Reduced Solutions

Salt, sugar, fat

Flavour Enhancement

Yeast extractsNatural products

Shelf-life extension

Thank YouAny Questions?Dr Paul Sheldrake,

Healy Group Application & Technical Manager

[email protected]

+44 (0) 7826 853 169

Vegetable Proteins In ActionSoy Protein, Inulin, Milk Proteins, Egg Powder, Pea Fibre 23.5%...

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