The Plant-Based Proteinrevolution

BEVERAGES APRIL /MAY 2020 ASIA PACIFIC FOOD INDUSTRY ASIA PACIFIC FOOD INDUSTRY APRIL /MAY 2020 BEVERAGES

62 63 THE PLANT-BASED PROTEIN REVOLUTION AS PLANT PROTEINS CONTINUE TO GAIN RAPID ATTENTION THROUGH CONSUMER DEMAND, FUTURA INGREDIENTS OFFERS A RANGE OF PROTEIN SELECTIONS AND A WIDE RANGE OF EMULSIFIERS AND TEXTURISING SYSTEMS TO ENSURE A SEAMLESS APPLICATION PROCESS FOR PLANT PROTEIN-BASED BEVERAGES. BY KHOO KIM CHING, PRODUCT & APPLICATION INNOVATION SENIOR TECHNOLOGIST, FUTURA INGREDIENTS.

PROTEIN, an essential part of our daily diet, is one of we still see that raising and killing of animals for food the most important nutrients in any biological structure remains to be an ongoing debate and challenge. But and imperative for the formation of cells, tissues and this is very quickly changing as the modern consumer organ growth. Further, protein is also important for is concerned with their contribution as an individual to building and supporting muscle maintenance. Research the environment. shows that protein has a more rapid effect on hormones Climate change and sustainability seems to be one which directly affects appetite, and therefore, could help of the driving factors for the need of plant protein. increase satiety after a meal. As we know, animal agriculture is one of the largest Generally, protein can be derived from both animal contributors to greenhouse gas (GHG) emissions. A and plant sources. In the recent past, animal protein research conducted by Gidon Eshel et. al., (published captured a dominant portion of the market share as in Environmental Science and Technology, July 2016), compared to plant protein. However, plant protein in found that replacing beef with plants would reduce the current market is expected to witness incremental the emission of greenhouse gas significantly, as most growth as consumers’ perception about food products of the greenhouse gas emission results from methane have changed—and changed rapidly. On one hand, released from enteric fermentation and partially from consumers perceive plant proteins as the healthier animal manure, and loss of carbon stored in forests and safer option compared to animal proteins, yet and soils due to deforestation.

The nutritional quality of a protein rich diet is importance of protein in weight loss diet. determined by the ability of the protein to meet the Having said that, not all plant proteins are allergen amino acid requirements of the human body. One free, taking for example, soy. Only selected plant of the most used methods for calculating protein proteins sources, such as pea protein, rice protein quality is the Protein Digestibility-Corrected Amino and pumpkin seed proteins, have been proven to be Acid Score (PDCAAS). It is based on both the amino allergen-free. acid requirements of human body and their overall The plus point to this is that these proteins are digestibility. Dairy milk is undoubtedly one of the best commercially widely available, affordable in price and sources of protein, as proven with Protein Digestibility- have an acceptable flavour profile. This in itself will Corrected Amino Acid Score (PDCAAS). However, the help with a positive growth prospect within the pea setback for dairy milk is that some people are allergic protein and rice protein for the beverage category in or are lactose intolerant to dairy milk, hence milk the near future. replacements or plant protein beverages have become However, for plant protein beverages to be the new go-to product. nutritional, functional and of appropriate texture, Plant protein beverage were initially produced for it requires some additional fortification of other those who have allergic reactions to milk protein or are ingredients. Plant proteins are of a different format as intolerant to lactose. However, due to the consumers’ compared to dairy protein, and because of this, there shift in mindset, plant protein beverages are witnessing are number of technical challenges when producing more growth than predicted. Consumers perceive plant plant protein beverages such as: proteins to be the healthier and a more sustainable source of protein with good amino acid profile. Other • Poor emulsion stability driving factors for the increasing demand in plant • Phase separation protein beverages are the rise of veganism as a lifestyle • Sedimentation and the increase in the consumer’s awareness of the • Taste and flavour BEVERAGES APRIL /MAY 2020 ASIA PACIFIC FOOD INDUSTRY

64 Futura Ingredients addresses these challenges with the addition of Ekӧlite VITA Series and Ekӧlite KREM Texturising Systems as the solution to perfecting the formulation in plant protein beverages.

EMULSION STABILITY The oil phase in plant protein beverages is essential as it imparts a characteristic mouthfeel. For a healthier formulation, polyunsaturated oil like sunflower oil is preferred. As polyunsaturated oils are liquid at room temperature and thus easily separated, emulsifiers need to be added to promote emulsion stability in the beverage.

VISUAL APPEAL Unlike cow’s milk, plant protein breaks down easily after heating, contributing to phase separation and sedimentation. Aligning the appearance to flavour and texture is critical. It is imperative to use stabilisers to help thicken and stabilise the emulsion by creating a network that is needed to suspend the protein particles.

TEXTURE & TASTE Adding plant protein to beverages will have organoleptic sensory challenges. It often contributes to a bitter and beany after taste. Plant proteins are more rigid and less flexible, resulting in some form of grittiness as well. Futura Ingredients suggests the addition of Ekӧlite KREM 307 ND to create a smoother and velvety formulation. As plant proteins in beverages continue to gain rapid attention and grow through consumer demand, Futura Ingredients offers a range of Ekӧlite VITA Protein selections and a wide range of emulsifiers and texturising systems like the Ekӧlite KREM 307 ND in this application.

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BROWNIES

FORMULATION EXAMPLE DOSAGE INGREDIENT (%) Product All purpose flour 15.9 Dark chocolate 12.1 Ekölite VITA Brown sugar 28.9 Protein Pea 80 Unsalted butter 12.1 Dosage: 3 - 4% BUTTER CAKE EKÖLITE VITA PROTEIN PEA 80 3.1 Vegetable oil 7.2 Corn starch 0.7 Eggs 15.9 Products Cocoa powder 2.9 Salt 0.5 Functions Ekömul MYXT 373 l Baking Soda 0.1 Nutrition PGI FLOW Vanilla 0.6 Dosage: 0.5% TOTAL 100.0 Ekölite VITA FORMULATION EXAMPLE Protein Pea 80 PROCEDURE DOSAGE Dosage: 3 - 4% INGREDIENT (%) 1. Melt butter and dark chocolate together and transfer Cake flour 22.1 into the mixing bowl Unsalted butter 25.5 2. With the paddle, mix at speed 1 for 30 seconds 3. Add remaining ingredients and mix at speed 1 for 30 seconds Castor sugar 16.6 4. Increase to speed 2 and mix for 1 minute, stop and scrap Salt 0.3 5. Reduce to speed 1 and mix for 15 seconds Emulsifier: Eggs 24.3 6. Transfer into square cake pan l 7. Baked in preheated oven at 180°C top and bottom Facilitates batter EKÖLITE VITA PROTEIN PEA 80 3.1 emulsification for about 40 minutes EKÖMUL MYXT 373 PGI FLOW 0.5 8. Cool and serve Protein: Vanilla 0.7 l Nutrition Baking powder 0.3 Full cream milk 6.8 TOTAL 100.0

PROCEDURE

1. With a paddle, mix butter and sugar at speed 1 for 30 seconds 2. Increase to speed 2 and mix for 3 minutes 3. Add egg, and mix at speed 2 for another 2 minutes 4. Add pre-sieved cake flour, salt, baking powder, emulsifier Ekömul MYXT 373 PGI FLOW, and pea protein Ekölite VITA Protein Pea 80, mix at speed 1 for 30 seconds 5. Add milk and vanilla, mix at speed 1 for 30 seconds 6. Scale into round pans 7. Bake at pre-heated oven 170°C top and bottom for 55 minutes 8. Cool and serve

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VEGAN Products

ICE CREAM Ekölite VITA Protein Pea 85 FORMULATION EXAMPLE Dosage: 2-3 % DOSAGE INGREDIENT (%) Ekömul KREM 539 MG RBD Coconut Oil 8.00 Dosage: 0.50 % CHOCOLATE ALMOND Sucrose 12.50 Dextrose 4.00 HIGH PROTEIN Glucose Syrup 2.00 EKÖLITE VITA PROTEIN PEA 85 2.60 COOKIES EKÖMUL KREM 539 MG 0.50 Unsweetened Almond Milk 70.40 Functions TOTAL 100.0 l Body and creaminess Total Fat 10.4 Products l Overrun incorporation Total Protein 3.05 l Meltdown and Ekölite SL 70 S Total Solids 37.65 heat shock resistance Dosage: 1% Relative sweetness 16.30 FPDF 21.70 Ekölite VITA FORMULATION EXAMPLE DOSAGE Protein Pea 80 INGREDIENT Dosage: 4% (%) PROCEDURE All purpose flour 24.2 1. Warm water and vegetable milk at 45°C. Add protein powder, Cocoa powder 1.0 hydrate for 15 min Icing sugar 14.1 2. Add in remaining ingredients Note: Pre-blend texturising system with sugar at 1:3 ratio Unsalted butter 25.3 for better dispersion Functions EKÖLITE VITA PROTEIN PEA 80 4.0 3. Leave to mix for 5 minutes l Improves dough Eggs 5.1 4. Transfer into HTST system handling EKÖLITE SL 70 S 1.0 5. Heat to 75°C at first stage heating 6. Homogenise ice cream mix at 80°C at 100 (50/50) bar l Ground almond 10.1 Improves eating 7. Pasteurise (second stage heating) to 84°C for 30 seconds properties Chocolate chips 15.2 8. Cool to 5°C TOTAL 100.0 9. Age at 4°C for minimum 4 hours (preferably overnight) ** Ekölite VITA Protein Pea 80 is a pea protein 10. Freezing with 70 - 80% overrun, outlet temperature with min. 80% protein. The pea protein of ice cream at -5°C added is approx. 4% total product weight. 11. Harden at -40°C overnight This contributes to 39% increase in protein 12. Transfer into freezer for storage compared to a recipe without pea protein. PROCEDURE

1. With a paddle, mix butter and sugar at speed 1 for 15 seconds 2. Increase to speed 2 and mix for 3 minutes 3. Add egg, and mix at speed 2 for another 3 minutes 4. Add pre-sieved and mixed cocoa powder, all purpose flour and pea protein, mix at speed 1 for 30 seconds 5. Add ground almond and chocolate chips and mix at speed 1 for 15 seconds 6. Pipe to shape 7. Bake at pre-heated oven 160°C top and bottom for 25 minutes 8. Cool and serve

GLUTEN FREE Products Ekölite VITA Protein Pea 80 BUTTER CAKE Ekömul MYXT 373 PGI FLOW Ekömul KREM 801 GS

FORMULATION EXAMPLE COMPOSITION DOSAGE (%) Unsalted butter 25.0 Corn starch 21.8 EKÖLITE VITA PROTEIN PEA 80 3.2 EKÖMUL MYXT 373 PGI FLOW# 1.5 EKÖMUL KREM 801 GS## 0.3 Sugar 16.3 Salt 0.3 Functions Whole Eggs 23.9 Ekölite VITA Protein Pea 80 Vanilla extract 0.7 l Protein Functionalities Baking powder 0.3 l Nutrition Full cream milk 6.6 Ekömul MYXT 373 PGI FLOW TOTAL 100.0 l Facilitates batter emulsification #Ekömul MYXT 373 PGI FLOW is a combination l Fine crumb structure of MDG, PGME & SSL l Crumb softening ##Ekömul KREM 801 GS is a combination of hydroxypropyl methylcellulose (HPMC) & xanthan gum Ekömul KREM 801 GS l Imparts aeration capability l Provides batter viscosity

PROCEDURE

1. Cream butter, sugar, Ekömul MYXT 373 PGI FLOW, and salt at speed 1 for 30 seconds 2. Continue at speed 2 for 3 minutes, scrap. Repeat another two times. 3. Add eggs, mix at speed 2 for 1 minute 4. Add remaining dry ingredients, including Ekölite VITA Protein Pea 80, mix at speed 1 for 30 seconds 5. Add milk and vanilla, mix at speed 1 for 30 seconds 6. Scale 450g into 6” cake pans 7. Bake at preheated oven at 170°C top and bottom for 50 minutes 8. Cool at room temperature

UHT RICE PROTEIN BEVERAGE

REFERENCE FORMULA DOSAGE COMPOSITION (%) Products Sugar 5.00 Sunflower Oil 1.50 Ekömul KREM 307 ND Dosage: 0.18% EKÖLITE VITA PROTEIN RICE 85 0.45 Trehalose 1.50 Ekölite VITA EKÖMUL KREM 307 ND 0.18 Protein Rice 85 Salt 0.15 Dosage: 0.45% Up to Water 100 UHT PEA PROTEIN Fat 1.50 DRINK Protein 0.38

PROCEDURE

Products 1. Disperse Ekölite VITA Protein Rice 85 in water at 50˚C for 20 min. Ekömul KREM 307 ND 2. Add other ingredients into the mix. Functions 3. While stirring add sunflower oil. l Stabilization of Dosage: 0.18% 4. Heat mix to 75°C. emulsion REFERENCE FORMULA 5. Homogenize at 150/50 bar. Ekölite VITA 6. UHT at 143 °C for 4 sec. l Creamy mouthfeel DOSAGE l Protein Pea 85 COMPOSITION 7. Fill aseptically. Suspension Dosage: 3.50% (%) Sunflower Oil 1.50 Sugar 4.50 EKÖLITE VITA PROTEIN PEA 85 3.50 Trehalose 1.00 Functions EKÖMUL KREM 307 ND 0.18 l Stabilization Salt 0.15 of emulsion Up to l Water Creamy mouthfeel 100 l Suspension Fat 1.50 Protein 3.00

PROCEDURE

1. Hydrate Ekölite VITA Protein Pea 85 in water at 50˚C for 20 min. 2. Add other ingredients into the mix. 3. While stirring add sunflower oil. 4. Heat mix to 75°C. 5. Homogenize at 150/50 bar. 6. UHT at 143 °C for 4 sec. 7. Fill aseptically.

UHT PUMPKIN SEED BEVERAGE

Products

Ekömul KREM 307 ND Dosage: 0.20%

Ekölite VITA Protein Pumpkin 60 Dosage: 2.00%

Functions l Stabilization of emulsion l Creamy mouthfeel l Suspension

REFERENCE FORMULA COMPOSITION DOSAGE (%) Sunflower Oil 5.00 Sugar 1.50 EKÖLITE VITA PROTEIN PUMPKIN 60 2.00 Oat Powder 1.00 Trehalose 1.00 EKÖMUL KREM 307 ND 0.20 Salt 0.15 Water Up to 100 Fat 1.50 Protein 1.20

PROCEDURE

1. Disperse Ekölite VITA Protein Pumpkin 60 in water at 50˚C for 20 min. 2. Add other ingredients into the mix. 3. While stirring add sunflower oil. 4. Heat mix to 75°C. 5. Homogenize at 150/50 bar. 6. UHT at 143 °C for 4 sec. 7. Fill aseptically.