What are the new generation plant proteins?

Futurebridge’s latest research shows that the vegetable protein market is growing. The global market is expected to reach 10.8 billion US dollars by 2022.

However, in the fierce market competition, plant protein also faces the problem of sustainability of raw material procurement. Similarly, the protein commonly used in plant products is also facing difficulties, such as pea protein taste is very obvious, difficult to hide, soybean is trying to get rid of the inherent impression of genetic transformation.

Therefore, food and nutrition in Europe companies must focus on the next wave of plant proteins and start looking for more diverse options than soybeans and peas.

In the growing alternative dairy industry, coconut is very popular, and 20 vegetable cheese manufacturers use coconut protein as the key ingredient; mung beans and eggs contain many of the same amino acids, which have gelling and emulsifying properties. If you replace eggs with mung beans, you can save a billion gallons of water a year. In addition, a study by the University of Copenhagen found that broad bean is the most promising and sustainable protein substitute for soybean, which can provide better protein substitute than soybean.

Chickpea protein: comprehensive nutrition

Chickpea protein (chickpea protein) is a new type of protein that has attracted much attention in recent years. It has many natural advantages. If the nutritional value is high, it contains 18 kinds of amino acids, the total amino acid content is 869mg / g, and the essential amino acid content is 353mg / g, which is close to the ideal protein amino acid composition recommended by who / FAO (360mg / g).

The simulated digestibility of Chickpea Protein in vitro was 97.9%, and the amino acid score was 60.5. Its nutritional value of protein is higher than that of ordinary gluten and miscellaneous plant protein, which is the source of miscellaneous plant protein after soybean protein.

In terms of product application, chickpea has a neutral taste, which can greatly reduce the use of additives. At the same time, it is a kind of non transgenic crop, which does not contain phytoestrogens, and its allergy is extremely rare. Therefore, chickpeas are more friendly to human body than milk, nuts, soybeans and other common dairy products with allergen characteristics, and are more suitable for the application in the field of plant protein drinks.

This advantage was discovered by the founder of chickpea, and chickpea, a chickpea raw material supply brand, was established, specializing in the supply of raw materials for vegetable milk and vegetable meat products.

At present, chickpea has developed chickpea protein isolate (containing 90% protein, less than 8.0% moisture and less than 0.1% fat). The protein content is much higher than other plant protein products, and the low fat rate is unlikely to produce peculiar smell, which helps to extend the shelf life.

In addition, it has high solubility, smooth taste, can avoid the bad sand taste of plant protein, in line with the current cleaning label. Chickpea milk, together with almond milk, pea milk, oat milk and quinoa milk, will also participate in the market of vegetable protein milk.

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