Technological Advances in Alternative Proteins

Jenna Kouri, Technical Business Development Manager, Nutrition, Batory Foods Inc.

Jenna Kouri is a Technical Business Development Manager at Batory Foods Inc., specializing in the food ingredients sector with a strong technical and R&D background. Based in the Greater Toronto Area, Jenna is passionate about innovation, particularly in the plant-based food product space. Her expertise spans both technical and commercial roles, making her adept at bridging the gap between product development and business strategy.

Through this article, Kouri emphasizes the potential of plant-based proteins to address various challenges, including environmental sustainability, food security, and health concerns.

With issues such as climate change, population growth, and health concerns, the demand for sustainable and nutritious food sources continues to grow. Among these, alternative plant-based proteins have seen significant growth due to their environmental benefits, versatility, and ability to meet consumer preferences for healthier and more ethical diets. In this evolving landscape, pulse proteins and soy proteins lead this market. Alongside these, other niche protein sources are emerging as complementary protein sources.

The Growth of Plant-Based Proteins

The plant-based protein industry has been expanding, driven by concerns over the environmental impact of animal agriculture, health awareness, and the rise of flexitarian diets. Consumer demand for plant-based alternatives has prompted innovation in this space, with brands focusing on enhancing taste, texture, and nutritional value to mimic traditional animal-based proteins more closely. Pulse and soy proteins have gained particular attention due to their high protein content and sustainable production methods.

Batory Foods is the largest U.S. food-focused distributor, partnering with industry leaders like Ingredion and ADM, as well as suppliers of emerging alternative proteins. We provide our customers with a broad selection of pulse and soy proteins along with comprehensive technical support to meet a wide range of food and beverage applications.

The Next Generation of Plant-Based Proteins: Trends and Technological Advances

Pulses, including peas, faba beans, lentils and chickpeas, are becoming central to the development of the plant-based protein market. Pulse proteins are recognized for their rich nutritional content, high protein levels, and absence of allergens. They are also sustainably produced, consuming less water, energy, and land than traditional animal protein sources. For example, pea protein uses up to 20 times less water compared to beef production, and plant-based proteins produce significantly fewer greenhouse gas emissions. Pulses also have the added benefit of improving soil health through nitrogen fixation.

Technological advances have been critical in overcoming many of the challenges traditionally associated with pulse proteins, such as their characteristic earthy taste and gritty texture. Advances in protein extraction, including dry fractionation and wet fractionation, have improved the purity, solubility, and taste of pulse proteins. Wet fractionation, in particular, has enabled the production of high-quality protein isolates that are more soluble and have a neutral flavor profile, making them ideal for use in beverages, dairy alternatives, and plant-based meat products.

Fermentation technology is gaining popularity in the processing of pulse proteins, as it improves both flavor and digestibility. By fermenting pulse proteins, manufacturers can reduce the off-flavors often associated with legumes while boosting the bioavailability of key nutrients. This process also enhances the texture, making pulse proteins more suitable for applications like plant-based meats and dairy alternatives. Some companies are using precision fermentation techniques to tailor pulse proteins to specific taste and textural profiles, further enhancing their versatility.

Soy protein has been a staple in plant-based diets for decades, recognized for its high protein content and complete amino acid profile. A very versatile protein, it can be used in a wide range of applications, from meat substitutes to protein bars, shakes, and even baked goods. It is widely used due to its nutritional similarity to animal proteins and relatively low cost compared to other plant proteins.

Recent advances in soy protein processing have focused on producing higher-quality isolates and concentrates. These forms of soy protein are more refined, containing a higher percentage of protein while reducing the levels of carbohydrates and fats. Modern processing techniques, such as membrane filtration and enzymatic extraction, are also improving the functionality of soy protein, resulting in better solubility, gelation, and emulsification properties.

We are also starting to see more products emerging with blends of multiple proteins, blending soy and pea protein with other plant proteins, such as rice protein, to create more balanced nutritional profiles and improve functionality.

"We are also starting to see more products emerging with blends of multiple proteins, blending soy and pea protein with other plant proteins, such as rice protein, to create more balanced nutritional profiles and improve functionality."

Emerging Alternative Protein Sources

Rice protein, while not as dominant as soy or pulse proteins, is gaining traction due to its hypoallergenic properties and digestibility. Advances in extraction techniques have improved the solubility and texture of rice protein, making it a suitable option for use in protein powders, beverages, and snacks. When combined with other proteins like pea, rice protein helps create a more complete amino acid profile, which is particularly useful in sports nutrition products where a front-of-pack protein claim is desired.

Mycoproteins, derived from fungi, are gaining attention for their high protein and dietary fiber content. Mycoproteins offer a unique fibrous texture that closely resembles meat, making them ideal for plant-based meat products.

Other emerging alternative proteins, such as hemp, pumpkin seed, sunflower, and chlorella, are also making their way into the market. These proteins offer unique nutritional benefits and are being incorporated into specialty nutrition products such as protein powders, bars, and functional foods.

Conclusion: The Future of Plant-Based Proteins

Continued growth is expected in the plant-based protein market, driven by consumer demand for healthier and more sustainable food. Technological advances in protein production are transforming plant-based proteins into more versatile ingredients. As these technologies continue to evolve, alongside the rise of other emerging complementary proteins, the future of plant-based proteins looks brighter than ever. With sustainability, nutrition, and innovation at the forefront, these proteins will continue to redefine how we think about food.