the stringent taste demands of consumers , particularly around organoleptic and sensory attributes such as texture and mouthfeel , in combination with formulation challenges such as shelf life and stability .
While a small segment of consumers might compromise taste and texture for health benefits , the majority will not . This makes the development of high-protein plant-based products that can overcome these barriers a challenging and exciting area of discovery and innovation for the industry .
Pea protein packs a powerful punch
An important source of nutritional components and rich in protein , starch , and fibre , pea protein is considered a high-quality protein and functional ingredient due to its low allergenicity , availability , affordability , ease of use , and sustainability credentials .
Pea protein is also widely considered as one of the lowest carbon proteins . According to an article on BBC Future , producing 100g of protein from peas emits just 0.4kg of CO2e . This is almost 90 times less than getting the same amount of protein from beef . In addition , pea protein offers excellent functional properties that make it a promising ingredient in processing , offering great solubility , water and oil holding capacity , emulsion ability , gelation , and viscosity .
Although traditionally used as a substitute for cereal flour , fats , and animal proteins , the functional properties of pea protein and its fractions offer exciting potential in the development of a wide range of products .
In meat alternatives , pea protein can provide structure and texture in meat analogues , mimicking the fibrous structure of meat , and assisting with binding and water retention while improving juiciness . It can also contribute a creamy mouthfeel to dairy alternatives such as yoghurt , cheese , and high-protein dairy drinks .
In terms of the growing sports nutrition category , pea protein with its high branched-chain amino acid content makes it an appealing ingredient for products targeting muscle recovery , while assisting with moisture retention and the replacement of binding agents in snacks .
However , formulating with pea protein is not without its challenges , particularly regarding taste and flavour , mouthfeel and texture , and functionality in highmoisture foods . These are not insurmountable .
By adapting formulation strategies , it is possible to enhance performance across a wide range of food and beverage products . Blending with other plant proteins , for instance , can improve smoothness while adopting high processing methods , including high moisture extrusion and shear cell technology can assist in improving the texture of meat products . When it comes to weighing up the benefits of using pea protein in new product formulations , the positives far outweigh the negatives !
Wheat protein for select applications
But pea protein is not the only high protein plant-based ingredient that offers excellent functionality . The use of wheat protein in the food industry , primarily as wheat gluten or textured wheat protein has been a key component in plant-based product development for years . Wheat protein is highly regarded for its unique elasticity and binding properties and for its ability to create meat-like textures . This makes it a staple ingredient in numerous food applications .
In plant-based meat substitutes , wheat protein can contribute a chewy , fibrous , and meat-like texture without the need for extensive processing . It also pairs well with other plant proteins and is frequently blended with pea or soy protein to enhance the nutritional value and mouthfeel .
In baked goods and snacks , wheat protein can contribute to dough elasticity , structure , and moisture retention , while improving rise and crumb texture . 5 Wheat protein is often blended with oil , pea protein , and other starches to create a more holistic mouthfeel with great functionality as a binding and texturising agent in bars and extruded snacks .
The primary challenge around wheat protein is that it is not suitable for gluten-free or celiacfriendly products . Processing with wheat protein can also throw up challenges around the texture of products , but processes such as high moisture extrusion , particularly in premium meat alternatives can limit these challenges .
Wheat protein remains a versatile , functional , and cost-effective ingredient in plant-based product development . While it offers excellent texture and binding properties , further innovations in blending , processing , and formulation will optimise its role as a next-generation ingredient for the food and beverage industry .
Unpacking the benefits of soy protein
Soy proteins have a long history of use in the food and beverage industry , with innovations driving improvements in taste , by offering blander profiles , and less viscosity that enable formulators to up the soy content of a product without impacting its texture . It is a brilliantly functional ingredient too , with great dispersibility , flowability , and solubility . These are significant benefits when formulating highprotein nutritional beverages , nutrition bars , and meat and dairy alternatives .
What sets soy protein apart from other plant-based products is its ability to form a gel after heating . Heat gelation can positively impact the texture and shape of a product , bind or immobilise fat and water , and improve sensory and organoleptic properties . In addition , it can also extend shelf life and regulate viscosity while modifying the gel structure of a product .
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