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

DSM acquires Amyris’ bio-based flavors and fragrances business

DSM acquires Amyris’ bio-based flavors and fragrances business

9 Apr 2021

Netherlands-based Royal DSM acquired the flavor and fragrance bio-based intermediates business of California-based Amyris in order to extend the Dutch corporation’s presence in bio-based flavor and fragrance ingredients. The transaction was completed o...

Read more 
‘Bread as good as veg’: Modern Baker makes bread better with science-based Superloaf

‘Bread as good as veg’: Modern Baker makes bread better with science-based Superloaf

8 Apr 2021

Packing in 12 high-fibre, plant-based ingredients and no additives, Modern Baker’s Superloaf claims to be as healthy as eating vegetables, and has won the praise of ‘gut guru’, Dr Tim Spector.

Read more 
Vegan ingredients maker gets $11M in seed funding

Vegan ingredients maker gets $11M in seed funding

7 Apr 2021

Vegan ingredient maker Nourish Ingredients received $11 million in a seed funding round led by Hong Kong billionaire Chris Liu’s Horizons Ventures and the Australian government’s Main Sequence Ventures. Horizon Ventures is known for providing early-sta...

Read more 
Eight million Euro project aims to bring robotic farming to Europe

Eight million Euro project aims to bring robotic farming to Europe

2 Apr 2021

In the face of continued labor shortages on farms throughout the EU, robots have ratcheted their way up in terms of importance for farmers, but these automatic, mechanical solutions have not yet become a mainstream solution to replace this shortage. To...

Read more 
Swiss cultivated meat start-up raises $2.2m; aims for 2022 product launch

Swiss cultivated meat start-up raises $2.2m; aims for 2022 product launch

26 Mar 2021

This month, Swiss cell-cultured meat start-up Mirai Foods announced it raised US$2.2 million in a second seed round, bringing the total seed financing raised in 2021 to $4.5m.

Read more 
Givaudan launches new digital sensory insights tool

Givaudan launches new digital sensory insights tool

25 Mar 2021

Givaudan Taste & Wellbeing has introduced a new digital tool which uses AI and aroma technology to enhance its understanding of consumer preferences.

Read more 
Pig-free pepsin comes to market from Clara Foods

Pig-free pepsin comes to market from Clara Foods

22 Mar 2021

Following six years of research, biotech ingredients maker Clara Foods rolled out the first commercially-available, animal-free pepsin enzyme that is is free of antibiotics and hormones as well as being vegan, Kosher and Halal, according to a press rel...

Read more 
Aleph Farms is bringing cultivated steak to Brazil

Aleph Farms is bringing cultivated steak to Brazil

19 Mar 2021

This month, cell-based meat producer Aleph Farms partnered with Brazilian-based BRF S.A. in a Memorandum of Understanding (MoU) agreement that will bring cultivated meat to the Brazilian market. Under the agreement, the two companies will co-develop a ...

Read more 
Follow Your Heart dips into pancake batter

Follow Your Heart dips into pancake batter

17 Mar 2021

Trailblazing vegan brand Follow Your Heart has entered a new category with the launch of its Rocket Cakes bottled pancake batter mix. The mix is a refrigerated batter made from corn, white rice and millet flours and is gluten-free, soy-free and non-GMO...

Read more 
Coffee start-up to scale up ‘digitization’ of coffee aroma with $3m funding

Coffee start-up to scale up ‘digitization’ of coffee aroma with $3m funding

11 Mar 2021

Colombian-Israeli start-up Demetria is ready to scale up its Artificial Intelligence-driven tools that digitize the taste and aroma of coffee after closing a $3 million seed funding round.

Read more