FrieslandCampina Ingredients breaks into “fundamental” plant-based protein arena
29 Nov 2021 --- FrieslandCampina Ingredients is moving into the plant-based protein arena with two new powder solutions developed with AGT Foods, a supplier of value-added pulses, staple foods and ingredients. FrieslandCampina Ingredients says its expanded protein offering to include plant bases is “essential” to respond to consumers’ needs, where flexitarianism has become “a way of life.”
Speaking to NutritionInsight, Herman Ermens, president of FrieslandCampina Ingredients, says the company is entering the plant-based world as “it’s going to be fundamental in shaping the future of the food and nutrition industry, changing how consumers eat in the future.”
“Consumers want options for protein products that are both animal and plant-based.”
“By partnering with AGT, it opens up a huge scope for innovation and the creation of precisely-targeted end-products for today’s consumers,” he underscores.
As consumer attitudes continue to evolve, Ermens says that frieslandCampina Ingredients, ultimately wants to “ensure we keep our finger on the pulse, expanding and improving our offering as consumer needs continue to evolve.”
Plant-based sector evolves
On paper, the move is “quite significant,” Erments affirms. FrieslandCampina Ingredients has been operating in the dairy space for over 150 years. However, in other ways, it’s a very natural next step, Ermens states.
In a similar move to the plant-based arena, Laïta Nutrition recently revealed it is turning toward plant protein sources such as soy, lupin, lentils, rice, corn and hemp. The company currently offers a range of plant-based products for clinical nutrition and is developing a plant-based formulation for sports nutrition, set to launch by 2022, acknowledging that eating habits are changing.
Moreover, the health of the planet is fast-becoming a top priority for consumers, according to Innova Market Insights. The market researcher recently unveiled its Top Ten Trends for 2022, crowning “Shared Planet” as the number one trend ,focusing on how both industry and consumers can play their part in shaping a sustainable and prosperous future.
Maximizing the delivery of protein
The Plantaris range will first feature Plantaris Pea Isolate 85 A and Plantaris Faba Isolate 90 A. Both solutions have been designed to overcome common formulation challenges associated with plant proteins – particularly pea proteins flavor off-notes.
The new, light cream-colored protein powders will help brands expand their protein product offerings and meet high consumer expectations for taste, texture and performance.
Ermens says Plantaris is designed for a wide range of functional food and nutritional applications.
“It’s particularly well suited to drinks and liquid formulations, thanks to its high solubility and fast dispersibility. This results in a low viscosity, making for a smooth mouthfeel and helping to maintain ‘drinkability’ while maximizing the delivery of protein content.
Ermens believes Plantaris addresses two major consumer trends in this respect – both the demand for plant-based products and convenient, on-the-go nutritional solutions.
“In addition, Plantaris can also be used in traditional powder supplement format – its fine, easy flowing characteristics make it particularly suited for high-end or premium powder products, as these attributes are typically associated with high-quality products,” he recalls.
Research shows that 47% of consumers find the taste of plant proteins less appealing than animal proteins. However, sensory panel tests show that products formulated using Plantaris have an overall cleaner taste than other products available on the market.
Plantaris Pea Isolate and Plantaris Faba Isolate deliver excellent nutritional properties, a neutral-tasting base and are highly heat stable, meaning they can be formulated with a variety of flavors and in multiple formats, according to the companies.
Ermens elaborates: “We chose to use yellow peas and fava beans ultimately because of the taste and nutritional value they provide, coupled with their environmental benefits.”
Pulses – which include foods like lentils as well as peas and beans – are hailed as healthy and sustainable sources of protein, and they also have the bonus of providing an accessible organoleptic profile and good nutritional benefits, like essential amino acids and fibers.
“In addition to their nutritional benefits, yellow peas and fava beans are incredibly versatile. They provide a cleaner, more natural flavor profile, allowing formulators to create innovative products easily,” he continues.
Plantaris has been specially processed for enhanced powder-handling to make food manufacturing easier, including its dispersibility, stability and low-dust properties.
Faster dispersibility means improved functionality in instant applications, such as shakes, and shorter wet processing times. In contrast, optimal powder handling means Plantaris can be easily transported throughout industrial conveyors, resulting in lower loss of powder and higher dosing accuracy.
In addition, because of the processing methods used to create Plantaris, its characteristics mean that it can help reduce unpleasant sediment in end products, adds Ermens.
The Plantaris range is also gluten-free and a good source of essential amino acids, such as leucine and branch chain amino acids (BCAA). These ingredients have a very high protein content, which helps to stimulate muscle protein synthesis.
By Elizabeth Green, with additional reporting by Katherine Durrell
This feature is provided by NutritionInsight’s sister website, FoodIngredientsFirst.
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