DuPont debuts texturizing high protein toppings for snacks and bars

07 Mar 2019 --- With plant-based diets, protein and healthy snacking as three burgeoning trends in the food and beverage industry, DuPont Nutrition & Health has launched what it sees as an ideal solution for manufacturers of snacks, cereals, nutrition bars, toppings and more. The company has debuted six new plant protein nuggets from its SUPRO and TRUPRO product range that feature more protein or less sodium than previous offerings, in a range of formats and textures.

Plant protein nuggets or crisps are extruded ingredients that are commonly used in nutrition bars, snacks and cereals to increase protein content while delivering a crispy, crunchy texture. 

“Years ago, sensory panels focused on identifying the factors that drove consumer fondness of nutrition bars and we discovered that consumers preferred bars that had a crispy, crunchy texture and offered a multi-textural experience. In other words, they preferred bars that had components in them that contributed different textures – nuts, seeds, fruits, crisps, cookie pieces, as well as chewy layers such as caramel or peanut butter, and of course, coatings or drizzles could further contribute to that textural experience,” Jean Heggie, Strategic Marketing Lead, Protein at DuPont Nutrition & Health, tells NutritionInsight. 

“Today’s consumer is paying more attention to the visual aspects of a bar, thus, manufacturers are loading them with ingredients such as nuts, seeds and grains which contribute to a strong visual, natural appeal. These dynamics have shaped the development of our new nuggets in a couple of different ways.”

While there is demand for bars with a strong visual appeal, based on nuts, seeds and grains, there continues to be demand for high protein as well, and sometimes it is hard to get both in a bar, Heggie notes.

“Our newer, higher protein nuggets, particularly those with a more irregular, flake-like appearance, blend seamlessly into bars based on nuts, seeds and grains enabling strong visual appeal while they help deliver higher protein levels and a crispy, crunchy texture.”

Consumer interest in plant-based foods and high protein foods and the increasing snacking culture impacting food consumption are key drivers behind DuPont’s new range, according to Heggie.

Consumers, and specifically millennials, are increasingly turning to snacks as quick on-the-go replacements for meals, and in doing so, expect those snacks to deliver more substantive nutrition. Additionally, there is growing consciousness around the nutritional quality of everyday snacks. Protein is a macronutrient that consumers align with energy, weight management and muscle health benefits and it has become highly desirable as a nutrient consumers look for in a variety of foods, including their snacks.

“Today’s consumer is not only looking for protein content, but they are paying more attention to where the protein comes from – plant or animal source. Plant-based proteins are growing in appeal as they are perceived as being better for health and better for the environment than animal-based options. Our new nuggets from our DuPont Danisco portfolio touch on many of those trends,” Heggie explains.

The new offerings include: 

• SUPRO NUGGETS 310 LS – An oval-shaped soy protein nugget offering 80 percent protein (dry basis) and less than 120 mg sodium per 100 g. It is ideal for applications with reduced sodium targets. 

• SUPRO NUGGETS 393 has an irregular, flake-like appearance. 

• SUPRO NUGGETS 385 is offered in a larger barrel shape. 

• SUPRO NUGGETS 398 is offered in the traditional, oval shape. 

DuPont also is expanding its SUPRO Soy Protein Nuggets with Cocoa range. These new products deliver 82 percent protein (dry basis) and are now offered in a greater variety of shapes and sizes, according to the company. In applications such as snack bars, these nuggets resemble chocolate cookie bits, flakes or chips. 

“Our new TRURO Pea Protein Nugget range is higher in protein content than previous offerings, and offers plant protein from a novel source – yellow peas. Our new SUPRO Soy Protein Nuggets with Cocoa, also plant-based, are now offered in higher protein variants, and new shapes and sizes, making them more appealing in a broader range of snacks, cereals and nutrition bars. And, our new SUPRO Nuggets 310LS is a low sodium, high protein nugget, particularly appropriate in applications where reduced sodium targets are desired.”

Heggie says the sodium content of many commercial nutrition bars is surprisingly high and as healthy snack innovation is occurring in both sweet and savory categories, sodium content can become a concern. 

Pea protein is an increasingly popular plant-based protein source. It doesn’t require allergen labeling, allowing brand owners to appeal to consumers with those concerns. New DuPont pea protein nuggets, derived from conventionally grown, non-GM yellow peas, boast 70 percent protein (dry basis) and are now offered in a greater variety of shapes. 

• TRUPRO 1670 pea protein nuggets have a firm texture and oval shape. 

• TRUPRO 1673 pea protein nuggets are offered in an irregular, flake-like shape that blends seamlessly in formulations with high grain, nut or seed content. 

The ability to deliver functional, high performing plant protein ingredients made by extrusion technology is a particular strength of DuPont, notes Heggie, who says the company plans to expand its offerings in this area in the future. 

“Plant protein ingredients made by extrusion technology has applicability in the nutrition bar, cereal and snack markets where we supply high protein extruded nuggets or crisps, but the technology also has relevance in ingredient development for the burgeoning meat-free alternative market,” she continues. “In the meat-free segment, manufacturers are looking for extruded ingredients that, when hydrated, mimic the textural aspects of meat products. Both of these markets are targets for expansion of our extrusion platform in the future.”

A shift towards plant‐based diets has created new opportunities for traditional plant protein sources such as almonds. Globally, products making a plant-based claim have increased 62 percent from 2013 to 2017, according to data from Innova Market Insights. 

An increasingly connected world has sparked in consumers a curiosity to discover new flavors, food and drinks. At the same time, growing awareness about the role of nutrition in overall health is prompting consumers to prioritize healthy options. Nuts, seeds and fruit hold great appeal, especially in the growing snacking category, as plant-based ingredients continue to trend. 

By Gaynor Selby and Elizabeth Green