Pea remains one of the most consistently sought-after plant proteins and, as Roquette knows only too well, suppliers are racing to keep up with demand. At the end of 2021, the French company opened a new pea protein plant—the world’s largest—in Manitoba, Canada. The company already has a plant able to handle similar volumes in its home market, bringing its annual pea processing capacity on both sides of the Atlantic to 250,000 tonnes. But beyond soy and wheat, there are many other plant proteins appearing in blends and formulations, as NIZO explains. “Other pulse proteins such as faba bean and chickpea are of interest, as well as proteins from other sources such as potato, canola and oat,” says van de Velde.
Protein source and product format are among the considerations for product developers.
“To develop a nutritional product, a combination of proteins can help to improve the amino acid profile,” he adds. “The best-known combination is that of pulses and cereals; for example, rice and pea.” Experience tells van de Velde that the fewest problems in NPD occur with the creation of RTM powders, followed by RTD beverages. But in many cases, bars will—surprisingly, perhaps—be the most challenging format to develop, he says. As Schall explains, the general quality of plant-protein products has improved dramatically. When it comes to the RTD segment, there are some mixed signals in terms of innovation. “Plant-based RTD is still small, but with some really good products out there, and much larger growth rates,” he says. “There’s a lot of wait-and-see going on, with many of the bigger brands sticking with animal-based RTD for now.” When it comes to the sources for alternative proteins, as we have seen, NIZO is highly focused on fermentation as a route to improved sensory and nutritional quality. Van de Velde’s interest does not extend as far as insect protein, for instance, but he admits it is not an area he has researched in any depth. The novel foods status for many types of insect protein within the EU can make it far more challenging to bring products to market in this area. It will be interesting to see whether, beyond niche and novelty foods for human consumption, the bulk of insect protein developments shift over time towards animal feed applications. Schall is to-the-point on this. “It’s a hard ask for a lot of people to eat bugs,” he says. He makes a similar point when it comes to consumer perceptions of algae-derived proteins. Meanwhile, the fast-growing category of fermentation-based alternative proteins does not depend on one single approach or technology (see box-out for more detail). “Next to algae and mushroom, a wide range of yeast and bacteria are currently being developed to produce protein-rich biomass,” says van de Velde. “On the other hand, precision fermentation will deliver proteins with the amino acid composition of their animal parents.” Towards the end of last year, California-based precision fermentation specialist Perfect Day facilitated the launch of two proof-of-concept RTM sports protein powders in the US. Also available in Singapore and Hong Kong, these were launched under the auspices of its own Urgent Company subsidiary and partner Natreve’s MOOLESS brand. The idea is that these precision-fermented whey products appeal to consumers of traditional whey and plant-based protein alike, while boasting only 3% of the greenhouse gas emissions associated with conventional animal proteins. According to spokesperson Anne Gerow, Perfect Day has “regulatory approval underway” currently in Canada, the EU and India. “We are operating at full scale and producing protein in many of the largest-scale fermentation plants that exist globally,” she says. “Our focus now is on building out additional sites and expanding our strategic partnerships to be able to produce tens of thousands of metric tonnes over the next five years.” Since the company’s food team has worked on everything from ice cream to prototypes of salad dressings—as well as RTD sports beverages—not all of these projected volumes are likely to find their way into nutrition and supplement applications. “Our R&D team is using our technology to extend our impact into new animal-free ingredients, including other proteins and lipids, in the future,” Gerow states. Schall adds the point that, alongside benefits in sustainability and hygiene with precision fermentation, as economies of scale increase, the protein produced should be much cheaper—and ultimately, cheaper than competitor proteins.
Protein isolation techniques help to define the properties of insect powder, which can support use in human food products.
Intent to ferment Fred van de Velde of NIZO, the Netherlands, summarises the two categories of proteins obtained by fermentation.
Fermentation to obtain biomass rich in protein. In this case, the micro-organisms themselves constitute the biomass and the supply of protein. In this category you will find micro algae, yeast, fungi, and bacteria. They grow on different substrates, include food industry side-streams and waste products. Or more sustainably, they grow on gases such as CH4 or CO2 (so-called gas fermentation). The biomass can be used as such (Quorn is the best-known example) or can be processed to obtain a protein ingredient (an isolate or concentrate).