Neelesh Varde, PhD, Roquette America05.01.14
In 2013, the number of new product launches featuring pea protein more than tripled from 2012, according to Mintel’s Global New Products Database. First quarter data from 2014 new product launches showed this trend continuing with a 50% increase from 2013. New products represent formulations in cereals, nutrition bars, baked goods, snacks, powdered beverage mixes, ready-to-drink beverages and meat analogs. It is clear that pea protein is one of the hottest ingredients currently being used in food, beverage and nutraceutical formulations.
Pea protein is derived from the yellow pea, Pisum sativum, a plant that has been a source of food in ancient cultures dating back to 6000 BC. Yellow peas offer a well-balanced nutritional profile, with approximately 50% starch, 14% fiber and 23% protein. With such a high protein level, it is no surprise the yellow pea offers an attractive base for a concentrated protein ingredient. Pea proteins typically have a protein content of 80-85% and are produced using an environmentally friendly process, with no use of organic solvents.
Trend Alignment
As an ingredient, pea protein meets many of the emerging trends that consumers are demanding. Peas are not considered one of the seven major allergens, so there is no allergen labeling required for products containing this protein. Because there are currently no genetically modified (GM) peas, the protein comes from a non-GM source. Pea protein is also considered to be sustainable, as peas actually introduce nitrogen into the soil, obviating the need for fertilization. On a per acreage basis, peas offer one of the highest yields of protein, with less than 2 acres of peas needing to be farmed each year to produce 1,000 kilograms of total protein.
As a nutritional source, pea proteins offer several advantages; they are highly digestible and offer a favorable amino acid profile. About 18% of the protein consists of branched-chain amino acids, which are responsible for muscle growth. Pea proteins also contain significant amounts of glutamine (17%), which helps to sustain immune function; arginine (8.7%) shown to promote antioxidant defenses and improve physical function against cardiovascular disease; and lysine (7.3%) shown to promote gut uptake of calcium for improved bone health. Although pea protein is slightly deficient in sulfur-containing amino acids, it can easily be complexed with other protein types to make a complete protein source.
Digestibility
A few clinical studies conducted on pea proteins demonstrate potential benefits in digestion rate and satiety. For consumers in the nutritional supplement arena, the digestion rates of proteins are important to know. Whey is considered a fast digesting protein, while casein is a slow protein.
Pea protein was tested alongside whey and casein and showed an intermediate-fast digestion pattern. This suggests the combination of whey and pea protein could be ideal for sustained athletic activity. Another nutritional interest for consumers is satiety. Proteins have long been known for their satiating impact.
In another clinical study, pea protein was tested alongside whey in an orally ingested meal, and an analysis of gut hormones suggested that pea protein and whey have similar satiating effects.
Formulation Tips
For formulators, pea protein is easy to work with as long as a few rules of thumb are known.
The taste profile of pea protein is considered an asset compared to other proteins. On its own, pea protein doesn’t have the traditional beany taste associated with many legume proteins. Instead, the flavor is described as neutral or slightly nutty. The implication for formulators is that pea protein will not require much taste masking.
In protein powders, most of the traditional flavors (chocolate, vanilla, berry) work well. For beverage and beverage mixes, pea proteins show good dispersibility in liquids. For ready-to-drink and finished drink products, the use of fiber systems or hydrocolloids can help maintain a stable protein suspension.
For nutritional bars, pea proteins can be incorporated in a few different ways. In a typical formula, the powder can be easily incorporated into a traditional dough bar with protein levels of 30%. It’s also possible to formulate a chocolate coating with pea protein that can enrobe the dough, further increasing the protein content. For granola, trail-mix or cereal-type bars, pea protein has been shown to work well in an extruded crisp and reach protein levels as high as 70%.
These positive attributes from seed to plate have made pea protein one of the hottest ingredients being used today. As a sustainable, neutral-tasting, non-GM source without major allergen concerns, pea proteins are an ideal protein that can help meet the present and future needs of consumers.
Neelesh Varde is a senior product manager for proteins and fibers for North America. He received his PhD in chemical engineering from the University of Illinois at Urbana-Champaign and has been with Roquette for seven years. For more information: neelesh.varde@roquette.com; www.pea-protein.com; www.roquette.com.
Pea protein is derived from the yellow pea, Pisum sativum, a plant that has been a source of food in ancient cultures dating back to 6000 BC. Yellow peas offer a well-balanced nutritional profile, with approximately 50% starch, 14% fiber and 23% protein. With such a high protein level, it is no surprise the yellow pea offers an attractive base for a concentrated protein ingredient. Pea proteins typically have a protein content of 80-85% and are produced using an environmentally friendly process, with no use of organic solvents.
Trend Alignment
As an ingredient, pea protein meets many of the emerging trends that consumers are demanding. Peas are not considered one of the seven major allergens, so there is no allergen labeling required for products containing this protein. Because there are currently no genetically modified (GM) peas, the protein comes from a non-GM source. Pea protein is also considered to be sustainable, as peas actually introduce nitrogen into the soil, obviating the need for fertilization. On a per acreage basis, peas offer one of the highest yields of protein, with less than 2 acres of peas needing to be farmed each year to produce 1,000 kilograms of total protein.
As a nutritional source, pea proteins offer several advantages; they are highly digestible and offer a favorable amino acid profile. About 18% of the protein consists of branched-chain amino acids, which are responsible for muscle growth. Pea proteins also contain significant amounts of glutamine (17%), which helps to sustain immune function; arginine (8.7%) shown to promote antioxidant defenses and improve physical function against cardiovascular disease; and lysine (7.3%) shown to promote gut uptake of calcium for improved bone health. Although pea protein is slightly deficient in sulfur-containing amino acids, it can easily be complexed with other protein types to make a complete protein source.
Digestibility
A few clinical studies conducted on pea proteins demonstrate potential benefits in digestion rate and satiety. For consumers in the nutritional supplement arena, the digestion rates of proteins are important to know. Whey is considered a fast digesting protein, while casein is a slow protein.
Pea protein was tested alongside whey and casein and showed an intermediate-fast digestion pattern. This suggests the combination of whey and pea protein could be ideal for sustained athletic activity. Another nutritional interest for consumers is satiety. Proteins have long been known for their satiating impact.
In another clinical study, pea protein was tested alongside whey in an orally ingested meal, and an analysis of gut hormones suggested that pea protein and whey have similar satiating effects.
Formulation Tips
For formulators, pea protein is easy to work with as long as a few rules of thumb are known.
The taste profile of pea protein is considered an asset compared to other proteins. On its own, pea protein doesn’t have the traditional beany taste associated with many legume proteins. Instead, the flavor is described as neutral or slightly nutty. The implication for formulators is that pea protein will not require much taste masking.
In protein powders, most of the traditional flavors (chocolate, vanilla, berry) work well. For beverage and beverage mixes, pea proteins show good dispersibility in liquids. For ready-to-drink and finished drink products, the use of fiber systems or hydrocolloids can help maintain a stable protein suspension.
For nutritional bars, pea proteins can be incorporated in a few different ways. In a typical formula, the powder can be easily incorporated into a traditional dough bar with protein levels of 30%. It’s also possible to formulate a chocolate coating with pea protein that can enrobe the dough, further increasing the protein content. For granola, trail-mix or cereal-type bars, pea protein has been shown to work well in an extruded crisp and reach protein levels as high as 70%.
These positive attributes from seed to plate have made pea protein one of the hottest ingredients being used today. As a sustainable, neutral-tasting, non-GM source without major allergen concerns, pea proteins are an ideal protein that can help meet the present and future needs of consumers.
Neelesh Varde is a senior product manager for proteins and fibers for North America. He received his PhD in chemical engineering from the University of Illinois at Urbana-Champaign and has been with Roquette for seven years. For more information: neelesh.varde@roquette.com; www.pea-protein.com; www.roquette.com.
