Plant-based meat, dairy and egg alternatives got top billing at the IFT annual meeting and expo in New Orleans this year, while hemp-derived CBD also made its debut, regulatory uncertainty notwithstanding... Check out part 1 of our gallery of highlights from the world's biggest food science symposium.
The first novel protein ingredients to emerge from a partnership between Bay area startup Clara Foods and Ingredients giant Ingredion will hit the market in early 2020, said Harshal Kshirsagar, VP of Product at Clara Foods (left), and Joseph Light, VP, global development and ingredient technology at Ingredion (right).
The first product in the pipeline is a highly soluble clean tasting protein that can be included in beverages and other products at high inclusion rates without off tastes or graininess, said Kshirsagar. A next-gen egg replacement ingredient will follow in 12-18 months.
The proteins deliver the unique functionality and nutrition of egg protein, but are animal-free, said Kshirsagar, who said Clara and Ingredion are talking to the FDA about how they might be listed on food labels.
Clara Foods takes a strain of yeast and adds DNA sequences (which can be 3D printed using synthetic biology techniques) which effectively instruct the yeast to produce different proteins found in eggs during a fermentation process requiring a source of sugars as the feedstock.
Patent applications will cover specific proteins in specific food and beverage applications, said Light, who said that many of the individual proteins in eggs had unique properties which had not previously been explored as it was too expensive to extract them from eggs and manufacture individually.
The egg replacer in the pipeline was particularly exciting, said Light, given that “there has never been something [in the plant-based egg replacement universe] that completely matches the functionality of eggs until now. There was always some kind of sacrifice.”
Three decades after the technology was first developed, Epogee is gearing up for a commercial launch of fat replacers called EPGs (esterified propoxylated glycerols) which can reduce calories from fat by up to 92% without impacting taste or texture. Watch our video with CTO David Rowe next week…
Despite the regulatory uncertainty (click here ), hemp-derived CBD was a hot topic at the show, with Layn USA announcing a $60m investment in the US and a handful of players using their booths to promote hemp extracts that contain CBD.
However, many consumers are confused by the terminology, said Canada-based Blue Sky Hemp, which sells hempseed products (which don’t contain CBD or THC) but is also gearing up to supply hemp-derived CBD (which is concentrated in the flower). “People use the term ‘hemp oil’ to cover hempseed oil and oils containing CBD, so consumers are very confused.”
His comments were echoed by Mintel, which noted that consumers are not clear about the distinctions between marijuana (cannabis plants that contain >0.3% of the psychoactive cannabinoid THC); hemp-derived CBD (from cannabis plants with <0.3% THC); and hemp seeds (which have no THC or CBD); with many assuming that anything with ‘hemp’ on the label will get you high.
Consumer research also shows that shoppers are confused by the term ‘no added sugar’ and can feel deceived if brands make this claim on products that are naturally high in sugar such as fruit smoothies, even if it is technically true, said Lynn Dornblaser, director of innovation and insight at Mintel.
Asked whether analysts were right to assume that plant-based meat would follow the same trajectory as plant-based milks (which have captured c.13% of the US fluid milk market), Dornblaser said this was by no means clear, noting that the dynamics driving plant-based milk purchases (lactose-free, milk protein allergy-free, fewer calories, different flavors etc) did not apply to plant-based meat.
While ‘plant-based’ is a hot trend right now, with consumers looking both to eat more vegetables and explore plant-based dairy and meat alternatives, just slapping the term ‘plant-based’ on your product is not enough to sell them, stressed Dornblaser. “It has to offer something else beyond that.”
We’re just beginning to scratch the surface when it comes to exploring the potential of chickpea protein, says the team behind Artesa (owned by Nutriati), which is experimenting with everything from creamy-tasting chickpea milks with comparable levels of protein to dairy, to textured chickpea proteins for meat alternatives .
Cosucra, which has just invested a cool €35m to boost production of yellow pea protein (Pisane), fiber (Swelite) and functional starches (Nastar) in Belgium, the key message to buyers is that not all pea proteins are the same, said Cosucra Inc general manager Frank Truong, who is seeing strong demand in the US from manufacturers of plant-based burgers, beverages, extruded snacks, and baked goods.
“There’s a lot of companies out there making pea protein, but there’s still a shortage of high quality pea protein. Pisane pea protein isolates have a PDCAAS (protein digestibility) score of 0.94, a more neutral, clean taste, and superior emulsification and solubility.”
When it comes to plant-based meats, a combination of pea protein, fiber and starch helps deliver juiciness and textural benefits, said Truong, who said more firms are seeking alternatives to soy and wheat in this market owing to concerns over allergens or GMOs.
Vegetable oils and fats specialist AAK unveiled AkoPlanet, a new range of products for manufacturers developing plant-based meat and dairy products. Highlights from the booth included a sliceable and shreddable plant-based cheese made with a blend of coconut and sunflower oil; and a fruity yogurt beverage featuring an oil blend made with egg phospholipids and algal DHA.
Read part two of our highlights gallery HERE. Pictured, left to right: FoodNavigator-USA editor Elaine Watson; deputy editor Liz Crawford; and senior correspondent Mary Ellen Shoup.
