Ingood by Olga highlights environmental sustainability of upcycled plant-based pea protein
31 Jan 2024 --- As dairy-free protein alternatives become increasingly popular among physically active consumers, marketing and communication manager at Ingood by Olga, Claire Boniface explores how the company’s pea protein Peakara addresses the nutritional needs of active consumers, while also providing a more sustainable and plant-based protein alternative.
“The sports and active nutrition market has been growing over the last few years, driven by the increase in the number of ‘active lifestyle’ consumers and the growth of plant-based protein products,” she tells Nutrition Insight, continuing our conversation about Peakara.
She points out that this market is still dominated by dairy proteins, including whey protein, as consumers are aware of their nutritional and health benefits.“They are now looking for sustainable and natural plant-based alternatives that meet the challenge of protein diversification without compromising on taste or convenience.”
Peakara is an upcycled ingredient derived from the valorization of the company’s co-product.“Derived from the yellow pea, clean label and made in France, Peakara is an upcycled ingredient derived from the valorization of our group’s co-product, helping to reduce the environmental impact. It is neutral in taste and can be used in a wide range of finished products.”
Quality and sustainability
Boniface explains that part of what makes Peakara a sustainable ingredient is that it is derived from non-genetically modified European yellow peas, while competitive pea protein products are derived from peas coming mainly from the US, Canada or China.
“We work hand in hand with a pea supplier based in Europe, who guarantees a high nutritional quality of the pea protein through their agricultural methods and processed by a family business company with a human dimension that has always been committed to the food transition. Peakara is obtained by filtration from a co-product of our clean production process at our factory in Brittany.”
She adds that in order to provide the company’s customers with consistent and high-quality ingredients, “Ingood’s quality and R&D teams ensure compliance with the control plan on a daily basis.”
“We analyze each production step internally and externally by an independent institute in order to guarantee high nutritional quality. To characterize the materials obtained during our production process, we have carried out extensive qualification work over the last two years,” she highlights. “This includes physical, chemical, nutritional and sensory analysis.”
“After two years of internal R&D, and with a strong desire to reduce our impact and food waste to move toward a circular model, we wanted to add value to the by-products of our production chain,” she continues. “So, we have worked on our pea production chain and identified the different steps where by-products are generated and wasted to valorize them. In this context, one of these co-products was valorized to become Peakara.”
Future developments
The company representative asserts that Ingood by Olga aims to continue its development in the nutrition and health markets through its range of nutri-functional ingredients.
“We want to offer the best of our materials by providing natural ingredients that are useful to everyone for a more positive approach to food and social transition. Our ambition to achieve a circular model is in line with the vision of the Olga Group, of which Ingood by Olga is a part.”
She points out that Ingood by Olga has been certified according to the exemplary ISO 26000 international standard for social responsibility.
“Since 2016, Olga Group has achieved exemplary status, demonstrating its long-term commitment to sustainable development, based on seven pillars: organizational governance, human rights, work relations and conditions, environment, fair practices, consumer protection, communities and local development.”
Ingood by Olga points to Peakara’s neutral taste as beneficial to the products incorporation in various product formulations.Seizing formulation opportunities
Ingood by Olga highlights that Peakara can overcome the off-taste that consumers associate with plant-based proteins, as consumers become increasingly aware of their health and sustainability benefits.
“Without affecting taste, Peakara can be easily incorporated into healthy and tasty protein-enriched products targeting recovery in sports nutrition, such as protein desserts and spreads, ready-to-mix protein powders, protein bars and energy balls. Peakara can also be incorporated into senior nutrition products for its high-quality protein enrichment,” explains Boniface.
She states that Peakara’s neutral and balanced taste sets it apart from the competition. Other vegetable proteins can have off-notes and aftertastes that don’t to be masked However, Peakara can be incorporated into a wide range of finished products.
Boniface highlights that the product is also a non-allergenic solution, unlike soy, egg or milk proteins, making it easier to use in a wide range of applications and appealing to a wide range of consumers.
“It allows different claims to be made on finished products, depending on the dosage, such as high protein, naturally lactose- and gluten-free and non-allergenic.”
She outlines that internally, Ingood by Olga has developed two “tasty and nutritional” concepts, including Peakara.“Recup’Pea is a delicious and nutritious vegan recovery protein drink containing 12.56 g of protein per serving, including 5.6 g of EAA and 2.6 g of BCAA.”
“Peakaball are vegan protein energy balls with Peakara and 20% protein to meet the needs of the market,” Boniface notes.
By Milana Nikolova
