The global protein market is ‘fantastic’ and driven by awareness, says the President and COO of Burcon Nutrascience, with pea protein ‘very hot right now’.
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.
Special edition: Protein-rich foods: The next generation
For a long time in the shadow of soy as a plant protein source, pea protein is establishing itself in food and beverage applications, with the US market set to explode, say industry experts.
Canadian plant protein specialist Burcon NutraScience says it remains confident of finding a new partner to commercialize its canola proteins after it emerged that ADM will not now be taking the proteins to market – after eight years of talks.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
Researchers in Brazil have identified pea protein as a possible
novel encapsulator after results showed the protein capable of
encapsulating vitamin E at high concentrations.
French ingredient supplier Roquette believes that its new pea
protein product, Nutralys, can help manufacturers tap into current
health concerns and cut manufacturing costs.
Cosucra plans to take advantage of the rapidly growing alternative
protein market by show how pea protein can tie into current health
concerns and cut costs.
