Campden BRI to research plant-based ingredients

17 Jan 2020

Campden BRI has begun research into developing techniques to help the food industry produce cost-effective protein-rich ingredients from plants.

Ingredients research team leader, Tiia Morsky, who is leading the project, said: “The rise in veganism and flexitarian diets requires products to be free from animal-based ingredients. The food industry is responding by seeking to develop or reformulate products with plant-based protein ingredients, but this is no easy task. Manufacturers can become confused about which plant-based proteins are available to them, which are most suitable for their product and how they will function during new product development.”

Campden BRI to research plant-based ingredients

As a precursor to the technical research, Campden BRI surveyed members of the food and drink industry to establish what their biggest challenges were when using plant-based proteins in their products. Common responses included concerns over protein content, quality, increased ingredient or processing costs, longer ingredients lists and the potentially unpleasant taste of plant-based proteins. However, protein functionality was their overriding concern.

Morsky added: “Protein functionality plays a key role in product development and consumer appeal. Egg, for example, is a unique multi-functional ingredient that is used for aeration, emulsification, enriching, colour, shine, and structure formation. Replacing this ingredient is, understandably, difficult for manufacturers. However, our work has found pulses - such as peas, beans and lentils – display great functional properties with significantly higher foam expansion and foam volume stability when compared to egg white proteins.”

The research will compare different processing techniques and parameters, such as equipment, time and temperature to understand the impact they have on yield and protein functionality. The project then aims to optimise the nutritional value and technical performance of these ingredients – providing manufacturers with more plant-based protein options.

Common sources of plant proteins are pea, soy, and gluten, but these come with concerns over allergies, impact on flavour and sustainability. Lesser-studied plant-based alternatives therefore have promising potential as alternative protein sources.

Morsky continued: “We’re already looking into protein derived from microalgae and chickpeas. We chose microalgae as it is a relatively new ingredient that has potential as an alternative protein source for various food products. Chickpeas were chosen for their wide availability and because they scored well in our survey of consumers, which provided us with an insight into how willing consumers are to consume plant-based proteins and what drives or deters them from consuming these foods. Recently we also held a vegan seminar. With veganism so high on the agenda, it’s no surprise that it was a popular event. A hundred industry representatives attended, allowing us to gain further insight into what consumers want and what the industry needs.”

Over the next two years the project will investigate different processing methods and assess more plant-based ingredients to determine how they perform in meat and dairy alternatives and bakery products.

Related categories

Related tags

Innovation Market News

Related news

Alcohol companies combat COVID 19 hand sanitizer shortages

Alcohol companies combat COVID 19 hand sanitizer shortages

2 Apr 2020

Amid shortages of the topical disinfectant, both local and international distilleries in the United States are repurposing high-proof ethanol alcohol as branded hand sanitizers and donating it to those in need.

Read more 
Chobani announces next incubator cohort

Chobani announces next incubator cohort

18 Mar 2020

Chobani has announced the Spring 2020 cohort for its incubator program.

Read more 
Kemin gives Asia release to natural antimicrobial

Kemin gives Asia release to natural antimicrobial

25 Feb 2020

Kemin Industries has launched its all-natural antimicrobial solution, BactoCEASE NV, for the food industry in Asia.

Read more 
Givaudan launches citrus VR tool

Givaudan launches citrus VR tool

19 Feb 2020

Building on its long-term partnership with the University of California, Riverside (UCR), Givaudan is launching a multi-sensorial virtual reality tool for citrus beverage applications.

Read more 
PepsiCo announces next 10 accelerator participants

PepsiCo announces next 10 accelerator participants

13 Feb 2020

PepsiCo has announced the ten emerging food and beverage brands that will join its second annual North America Greenhouse program.

Read more 
Tyson launches Coalition for Global Protein

Tyson launches Coalition for Global Protein

22 Jan 2020

Tyson Foods has announced the creation of the Coalition for Global Protein, a multi-stakeholder initiative to advance the future of sustainable protein.

Read more 
Azelis opens development kitchen

Azelis opens development kitchen

17 Jan 2020

Specialty chemicals and food ingredients distributor Azelis has opened a new Food & Health development kitchen in Sankt Augustin, Germany to specifically address the German food market.

Read more 
Finalists for Startup Innovation Challenge 2019 announced

Finalists for Startup Innovation Challenge 2019 announced

25 Nov 2019

Since 2016, Food Ingredients Global is pleased to present some of the most ground-breaking Food and Beverage solutions currently being developed. This year’s edition makes no exception with 20 exciting innovations answering the challenges of tomorrow’s...

Read more 
EIT Food announces 2019 winners

EIT Food announces 2019 winners

19 Nov 2019

The European Institute of Innovation & Technology (EIT) Food has announced the winners of its 2019 EIT Food Accelerator Network Programme: Orbem AI, uFraction8 and Trigger Systems.

Read more 
FoodBytes! by Rabobank winners announced

FoodBytes! by Rabobank winners announced

14 Nov 2019

15 revolutionary startups took to the stage last week to pitch ground-breaking, sustainable solutions for the food and agriculture industry at FoodBytes! by Rabobank.

Read more