FLEISCHWIRTSCHAFT international_04_2018

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Fleischwirtschaft international 4_2018
Alternative Products
innovation of protein ingredients to
new levels. A wider variety of plant
protein options are entering the
market, with wholefood ingredients
such as legumes, nuts, seeds
and grains coming to the forefront.
Using the example of Mintel
GNPD, grains (such as rice and
Quinoa) and legumes (such as pea)
are the preferred non-traditional
protein sources for many consumers
in Germany (56% and 49%,
respectively). Such ingredients can
be labelled as gluten-free, clean
label and high in protein and fibre,
meeting increasing consumer
demand for ‘real’ foods.
Beans are also increasingly being
incorporated into recipes by formulators
and well-known chefs alike
in order to pack in the nutrients
that have been found to be deficient
in some vegetarian diets.
As wholefood ingredients, bean
varieties including pinto, black,
small red, navy, great northern and
chickpeas contain 20 to 27% protein
and 9 to 29% fibre, depending
on the individual bean type. Available
in a range of formats, beans
can also be used to create different
sensory characteristics in the end
application. Grits for example
provide a crunchy bite, while powder
formats can help manufacturers
achieve a creamier, paste-like
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texture. Furthermore, they can be
declared on labels as bean powder
or grits, satisfying consumer demand
for simple ingredients lists,
as well as meeting the growing
requirements for vegan, non-GMO
and gluten-free products.
Unlike conventional beans,
ADM’s pre-cooked bean portfolio is
available in whole, grit or powder
formats and also undergoes an
additional washing step, which
provides a clean and clear flavour
profile, reducing the need for
masking agents.
Meanwhile, as consumer interest
grows, whole food protein sources
are expanding into non-traditional
applications. ’New’ formats of
protein are increasingly appearing
in food and drink products and
target mainstream consumers for
everyday meal occasions.
Examples include chickpea
spaghetti, smoothies blended using
pea protein, wholegrain brown rice
protein, chickpea powder and lentil
protein and even a chocolate
flavoured lupine drink, thus creating
opportunities to satisfy consumer
demand for natural and
wholesome products in fresh and
exciting ways.
Versatile source
With the trend towards
vegetarian and vegan
continuing to grow,
manufacturers are
faced with new
alternatives for
popular food.
market has to offer. At the same
time, there is a significant opportunity
for manufacturers to reformulate
their product lines using ‘new’
and increasingly popular whole
food protein sources.
As product development challenges
become more complex and
multi-faceted, ADM’s wide-ranging
plant protein offering and knowhow
can support manufacturers in
bringing differentiated, on-trend
products to market.
The company has a broad portfolio
of plant-based ingredients, from
its extensive range of soya proteins
– including soya protein concentrates
and textured concentrates,
isolated soya proteins, customisable
protein crisps –to its edible
bean ingredients, a range of wheat
proteins and a number of organic
options.
References
1. Innova Market Insights (2017) –
2. Research & Markets (2017): Global
Plant Protein Market 2017-2021 –
3. WWF Global (8.08.2017): Soy is everywhere.
http://wwf.panda.org/
what_we_do/footprint/agriculture/
soy/facts/. – 4. Mintel GNPD (2017):
Consumers may be sceptical of new
sources and forms of emerging proteins
With the trend towards vegetarian
and vegan continuing to grow,
manufacturers are faced with an
array of opportunities to tap into
the plant protein movement. As a
high-quality source with a neutral
taste profile, soya protein is one of
the most versatile ingredients
available and can help manufacturers
to capitalise on the potential the
Author’s adress
Roland Snel
is senior technical
manager, WILD Flavors and
Specialty Ingredients, ADM.
Roland Snel, ADM International Sàrl, A One
Business Center, 1180 Rolle, Switzerland