The Hemp Protein Value- chain: Opportunities and Challenges 12th Plant Protein Ingredients Summit 2019

Kelley Fitzpatrick, M.Sc. Nutriscience Solutions [email protected] Hemp is Cannabis …. But not Marijuana • Cannabis sativa • <10ug/g THC • Multiple market opportunities • Canada is global leader in Food • “Hemp Hearts” • Oil • Protein • Fibre • Other opportunities … • Feed • Fiber • Fractions … CBD! • The 4 “F” to Success Dehulled Seed…. First to the Market Followed by Hemp oil

• Mainstream • Branded products • Private label products Hemp Protein …. Gaining Momentum

… as North American consumers seek vegan, soy free options and recognize hemp nutritional composition. Sold as both retail powders & ingredient. Composition of Hemp Seed

56% LA 18% ALA

80% PUFA Fat 11% Mono 35-37% 9% Sat

Protein Hemp Seed 27% Insoluble 25-27% 2% Soluble

Fibre Carbohydrate 29% 30-32% Sugar 2% Hemp Processing Schematic

Coarse Hemp Oil Powder 56% omega 6 18% omega 3 20% protein 11% omega 9 5% fat 65% carbohydrates

Toasting Pressing Milling Sifting

 Hemp Seed Cake Wholeseed Protein Toasted Powder Seeds Flour 23% protein 30% protein 33% protein 31% fat 8% fat 30% protein 9% fat 34% carbohydrates 48% carbohydrates 8% fat 48% carbohydrates 49% carbohydrates

Hulling pH controlled 43% protein water 10.5% fat 31% carbohydrates Hulled Seed extraction 50% protein 30% protein Protein 10.5% fat 41% fat Concentrate 24% carbohydrates 15% carbohydrates 63% protein 15% fat  GRAS Notice (GRN) No. 7. Fresh Hemp Foods Ltd. 9% carbohydrates Amino Acid Composition Hemp Seed Meal

Amino Acid % as is basis Asparagine (asparatic acid) 3.66 +/ ‐ 0.67

Threonine* 1.35 +/ ‐ 0.23 Serine 1.73 +/ ‐ 0.32 Glutamate/Glutamine 6.03 +/‐ 1.24 Proline 1.59 +/‐ 0.32 Glycine 1.66 +/ ‐ 0.35 Alanine 1.61 +/ ‐ 0.32 Cysteine 0.70 +/ ‐ 0.15 Valine* 1.91 +/ ‐ 0.30 Methionine* 0.88 +/ ‐ 0.25 Isoleucine* 1.45 +/ ‐ 0.23 Leucine* 2.35 +/ ‐ 0.45 Tyrosine 1.15 +/ ‐ 0.28 Phenylalanine* 1.62 +/ ‐ 0.30 Histidine 0.93 +/ ‐ 0.19 Lysine* 1.32 + / ‐ 0.27 Arginine* 3.91 +/ ‐ 0.89 Tryptophan* 0.39 +/ ‐ 0.10 * Essential Amino acids, House et al. 2010. Amino Acid True Protein Score (AAS)1 Digestibility (%) PDCAAS (%)2 Wheat Flour3 0.47 92.3 43 Rice Flour3 0.54 92.0 50 Soy Flour (50% protein)4 0.92 83.5 77 Pea Protein Concentrate (50% protein)4 0.58 92.6 54

Hemp Seed Meal (40.7% Protein)5 0.56 86.7 48 Casein 1.04 96.6 100

1. AAS = Limiting amino acid with the lowest ratio relative to established AA requirement values for humans, aged 2 to 5 years old. 2. PDCAAS = Amino Acid Score x % True Protein Digestibility 3. 1989 WHO/FAO Expert Consultation on Protein Quality Evaluation 4. Pulse Canada (House et al, 2011, 2014) 5. House et al. (2010). J Agri Food Chem, 58, 11801-11807. Allowable Label Claims Natural Health Products Directorate (Health Canada)

• Hemp protein isolate and concentrate is approved: • As a source of protein and amino acids for humans in natural health products (NHP) • The Workout Supplements 2016 NHPD Monograph enables licensed NHP to make the following claims: • Source of protein for the maintenance of good health • Source of protein which helps build and repair body tissues • Source of amino acids involved in muscle protein synthesis • Assists in the building of lean muscle [tissue/mass] when combined with regular [weight/resistance] training and a healthy balanced diet. Nutritional Effects – Hemp Peptides

Hemp meal protein hydrolysates: Antihypertensive • Systolic blood pressure (SBP)- lowering effects • Spontaneously hypertensive rats (SHR) Aluko, R. E. 2015. Ann Rev Food Sci Techn, 6, 235-262.

Antioxidant • Lipid Peroxidation reduced in SHRs • Enhanced antioxidant enzyme levels & total antioxidant capacity Aluko, R. E. 2017.

Polycystic Kidney Disease (PKD) Modulation • Cardiovascular-protective effects • Han:SPRD-cy rats (PKD model) Aukema et al., 2011. Mole Nutr Food Res, 55, 1044-1051. To Succeed …

LESS • Government Regulation • Trade Prohibition • Non tariff barriers (heavy metal claims)

NEED • Industry-wide GRAS for all ingredients • Research • Clinical Trials for Claims • Food Safety • Consumer Confidence • Global standards • Quality specifications, standardized testing and measuring procedures • All four market segments(“4 F’s”) • CHTA /ASTM International partnership to develop parameters [email protected]