Moving Protein Panels: Which Way Forward · 2019. 6. 21. · 11 25.10.2018 11th Protein Summit,...
Transcript of Moving Protein Panels: Which Way Forward · 2019. 6. 21. · 11 25.10.2018 11th Protein Summit,...
Moving Protein Panels:
Which Way Forward
Sean WestcottNestlé Research and Development
12th Protein Summit
Saskatoon, CA, 30th May, 2019
Plant Based Foods and Plant Proteins areimportant for the future of food
% of Consumers trying to eat Less Meat
DRIVERS FOR FLEXITARIANS
Variety Health & Wellbeing Animal Ethics Sustainability
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Plant Based Foods and Plant Proteins areimportant to Nestlé
Trends that will shape the future of Plant BasedFoods … and the science of Food
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Lille, Sean Westcott
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What can we learn from Culinary?It´s about what we put into the food
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Tall trees catch more wind: we must choosecarefully to be transparent and earn trust
Water, vegetable proteins 14% (soy,
wheat gluten), egg white*, starch
(potato, wheat, corn), palm fat, flavouring
(egg), milk protein (lactose), sunflower
oil, herbs and spices, dextrose, salt, acid
(citric acid), mineral (ferrous fumarate),
vitamin B12.
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Ingredients: water, soy protein concentrate*, expeller
pressed canola oil*, vital wheat protein*, soy protein
isolate*, enriched wheat flour* (wheat flour, niacin,
ferrous sulfate, thiamine mononitrate, riboflavin, folic
acid), methylcellulose, spices, yeast extract, onion
powder, sea salt, organic cane sugar, malted barley
extract, dehydrated onion, dehydrated garlic, natural
flavors (from plant sources), garlic powder, white
distilled vinegar, pea protein, carrot fiber, beetroot
fiber, molasses, paprika and turmeric extracts, annatto
extract. *Non genetically engineered soybeans, wheat
and canola.
Ingredients: Rehydrated Textured Soya Protein (64%),
Soya Protein Concentrate, Palm Oil, Seasoning
(Sulphites) (Dextrose, Salt, Flavourings, Onion
Powder, Yeast Extract, Colour: Red Iron Oxide),
Rapeseed Oil, Rusk (Fortified Wheat Flour (Wheat
Flour), Calcium Carbonate, Iron, Niacin, Thiamin),
Salt, Raising Agent: Ammonium Hydrogen
Carbonate), Stabiliser: Methyl Cellulose; Tomato
Puree, Salt.
IngredientsMycoprotein (93%), Rehydrated Free Range Egg White, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate; Gluten Free Barley Malt Extract.
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Nestlé is innovating in a Simply Good way, to build trust and transparency
Roadmap for Plant Proteins in Nestlé
Nestlé aims to broaden the portfolio of solutions based on protein sources to meet the challenges of growing population’s nutritional need with reduced environmental impact, good sensorial properties
and at commercially viable costs.
Optimize nutrition and
functionality of newly available
solutions
Accelerate usage of available
protein ingredients
Alternative protein sources and
novel technologies
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Opportunities to enable innovation in Plant Proteins and Plant based foods: Taste and Texture
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• Wide taste gap between plant based and meat and dairy
• Off-flavors from plant proteins making masking challenging: inherent volatiles & non-
volatiles (eg. bitter glycoalkaloids) and enzymatically generated off flavoring from lipase
activity of plant protein fractions specific for triglycerides from short chain fatty acids of less
than C10:0
• Protein – Flavour interactions: with aldehydes, ketones, sulfur and pyrazines aromatic
compounds important for meaty and cheese flavor giving unbalanced flavor and significantly
higher cost in use
• Vegan Cheese - while we know how to control cheese melting, the mechanisms of
protein/fat/calcium interactions and destabilization with temperature are not defined. Solutions
for melting and stretching attributes with only Clean Label ingredients needed
• Egg replacement – Methylcellulose commonly used for binding at cold temperature and for
firm thermos-reversible gel on cooking. Clean Label solutions that substitute for
Methylcellulose and meet the demands of storage, distribution and performance are needed
• Muscle and connective tissue replacement: wet extruded or firm dry-extruded plant protein
isolates and concentrates commonly used to create texture from firm, individual particles that
break apart upon chewing to create a crumb
Opportunities to enable innovation in Plant Proteins and Plant based foods: Naturality and Appearance
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• Simpler, fewer processing steps that release nutrients
• Strategies for formulation are to create the right blend of isolates, concentrate and flours for
texture, with manageable taste, and decreased water usage
• Flours and Concentrates from dry processing are more sustainable than Isolates which are
preferred for less off flavours, ability to be texturized and increased protein digestibility and
less anti nutritional factors.
• GMO will the benefits of taste and nutrition from novel food ingredients overcome the well
documented concerns on broader concerns genetic modification and associated farming
practices (eg. glyphosate residues) or will consumers demand more natural products
delivering similar quality ?
• Biotransformation from fermentation and enzymes to improve taste and eliminate anti-
nutritional factors
• Allergens: with increased exposure to certain ingredients, allergy occurrence can increase.
Algae is currently not listed as an allergen on the WHO/IUIS Allergen Nomenclature Sub-
Committee website (http://www.allergen.org) but could as usage increases
• Colour: from dark (grey, green, brown) to light (beige) as the degree of processing and
protein content increases from removing darker parts (eg. hulls) and concentrating and
isolating proteins to reduce dark color and give a more versatile, neutral colour
Opportunities to enable innovation in Plant Proteins and Plant based foods: Nutrition and Affordability
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• Plant protein sources differ from animal sources in terms of digestibility, amino acid
composition and the presence of anti-nutritional factors. After cell wall constituents are
removed, the inherent digestibility of plant proteins may be indistinguishable from that of animal
proteins.
• Lower digestibility attributed to anti-nutritional factors in plants (beans) and high heat
processing conditions (breakfast cereals)
• Micronutrients will need to be considered in plant based diets, as dietary modelling has
identified risks of deficiencies in vitamins B12 and D and the minerals Iron, Zinc and Calcium
and essential fatty acids Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA)
• Affordability requires meeting amino acid and micronutrient needs, with balanced low-cost
grain, cereal, and legume based staple diets for developing communities equal to the higher cost
carefully selected mixed diets consumed by affluent vegetarians
• Lysine, Methionine and Cysteine are the main difference between the amino acid
compositions of plant and animal protein. A lack of dietary data for amino acid intake limits
assessment of adequacy. For primarily grain and cereal-based diets, we can extrapolate that
lysine is most likely to be limiting. While for legume-based diets, methionine and cysteine are
most likelý to be limiting.
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Opportunities to enable innovation in Plant Proteins and Plant based foods: Sustainability
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Diverse range of plant protein sources that respects biodiversity and improves
sustainability in agriculture
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how wemake impact
where wemake impact
Enhancing quality of life and contributing to a healthier futureour purpose
Values rooted in respect
• Offering tastier and healthier choices
• Inspiring people to lead healthier lives
• Building, sharing and applying
nutrition knowledge
Enabling healthier and
happier lives
FOR INDIVIDUALS
& FAMILIES
• Enhancing rural livelihoods
• Respecting & promoting human rights
• Promoting decent employment
and diversity
Helping develop thriving,
resilient communities
FOR OUR COMMUNITIES
• Caring for water
• Acting on climate change
• Safeguarding the environment
Stewarding resources
for future generations
FOR THE PLANET
our values
Thank you … and questions
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EssentialAmino Acid
Egg, Whole, raw
Soy,
Full fat flourPalm Weevils,
Full fat flourFAO 2013
for >3 years
(g) / 100 g protein
Trp 1.30 1.37 nd 0.66
Thr 4.32 4.11 4.54 2.5
Ile 5.22 4.59 4.81 3.1
Leu 8.44 7.70 7.64 6.1
Lys 7.09 6.29 6.09 4.8
Met+Cys 5.07 2.80 2.52 2.4
Phe+Tyr 9.17 8.51 9.15 4.1
Val 6.67 4.72 6.04 4
His 2.40 2.55 5.47 1.60
Amino Acid ScoreFAO 2013 for >3 years
1.38 1.18 1.05*
True protein digestibility value 97% 86%
PDCAAS 1 1
*Excluding Trp