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PEA PROTEINS
STATUS, OPPORTUNITIES, CONSTRAINTS
Frédéric BOUVIER, PhD, Roquette Scientific Advisor Nutrition & Health R&D
Dry pea is a PULSE
• Source: from Pulse Canada http://www.pulsecanada.com/food-health/what-is-a-pulse 2
LEGUMES
Soybeans
PeanutsPulsesDried Beans
Dried Peas
Chickpeas
Lentils
Fresh Peas
Fresh Beans
Pea world production 2016/2017, compared to…
• Source: Roquette and World Agricultural Production, United States Department of Agriculture, Foreign Agricultural Service, Circular Series WAP 09-17, September 2017 https://apps.fas.usda.gov/psdonline/circulars/production.pdf 3
Crop Million metric tons
Field Pea 14.49
Soy 351.44
Wheat 753.31
Corn 1,071.23
Rice 486.39
Pea production 2016/2017, by country ktons
• Source: Roquette
4
Pea growing regions in Canada
• Source: Pulse Canada http://www.pulsecanada.com/food-health/what-is-a-pulse
5
Pea types
Austrian
Winter
Peas
Green
Peas
Mapple
PeasYellow
Peas
Marrowfat
Peas
Pea & other crops, average composition
6
Pea Soybean Wheat Rapeseed Oat
Dry matter % as fed 86.5 88.7 87.0 92.3 87.9
Crude protein % DM 23.9 39.6 12.6 20.9 11.0
Total Fibers* % DM 14.2 13.2 13.9 20.4 35.5
Fats % DM 1.2 21.4 1.7 46.0 5.4
Ash % DM 3.5 5.7 1.8 4.3 3.0
Starch (polarimetry) % DM 51.3 6.4 69.1 3.7 40.6
Total sugars % DM 4.9 8.7 3.2 5.5 1.6
Source: Feedipedia.org Animal Feed Resources Information System
Fibers*: Cellulose+Hemicellulose+Lignin
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
Amino acid profile of pea protein vs other sources
8Source: Roquette
Pea protein market segmentation, by type
➢ Concentrate: around 60% protein concentration
➢ Isolate: 80 to 95 % protein concentration
➢ Textured: pea protein can be textured eg by extrusion
Isolates dominate the market
9
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
• 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
Yellow Pea is green
11* Source: 2015 INRA study on leguminous plants for sustainable food and farming systems
YELLOW PEA is GREEN
12
CO2 equivalent
CARBON Footprint*
to produce1kg of…
WATER Footprint*
to produce1kg of…
+ times higher than pulses
*Source: http://iyp2016.org/themes/productivity-environmental-sustainability, Global Pulse Confederation
x43
x18
x11
x15soybean
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
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
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 Comparison of the effects of NUTRALYS®pea protein and whey protein
15
Methodology:
> 52-54 males/group
> 12-week study
> 50g/day of NUTRALYS® or whey
> Sport training (3 times/week)
> Thickness of the biceps brachii measurement by ultrasonography
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.
Nutralys® Pea protein: a solution for satiety & weight mgtThe beneficial impact of NUTRALYS® pea protein in satiety in humansEffects on subjective evaluation and caloric intake measurement
16
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-libitumlunch at 02:00pm
Higher level of fullness with 30g NUTRALYS® (Area Under Curve: p=0,058)
Significant decreases in caloric intake
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
Opportunities for pea proteins
o Increasing demand for plant-based alternatives to meat products, for a fast-growing 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
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.
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
Source: Nuritas
Challenges and constraints
• Soy competition: history of use, awareness, availability, pricing pressure
• Sensory profile to mitigate
20
Protein Type Common Taste Description
Whey Grassy, Hay, Cheesy, Astringent
Soy Beany, Green, Bitter
Pea Bitter, Earthy, Nutty, Savory , Green, Vegetal, Pea (!)
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
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
Thank you!