Baking & Snack - November 2020 - 70

PLANT-BASED PROTEIN

ENSURING ADEQUATE
SUPPLY AND DEMAND

When an ingredient segment is gaining
popularity as quickly as plant-based
protein, supply chain can become a
challenge. Trendy ingredients can be in
short supply as acreage doesn't always
have time to keep up with demand.
" Wheat, pea and soy proteins are the
most popular and widely used plant-based
proteins in the food industry for the reason
that they have a long history of food use,
provide unique functionalities and have
adequate supply, especially of wheat and
soy proteins in the market, " said Ody
Maningat, PhD, chief science officer and
vice president of R&D, MGP Ingredients.
And while pea protein supplies may
have been tight last year because of
alternative meat demand, availability has
improved as production has increased.
Companies that supply newer plant
sources like quinoa, lentils and chickpeas
that are starting to gain ground in the
mainstream market will need to shore up
their infrastructure.
" Currently pea protein is the 'sexy'
ingredient, " said John Keaveney, vice
president, food ingredients, Purefield.
" It has no allergen issues, and acreage
is much larger than quinoa and other
smaller crops. "
On top of functionality, legacy crops like
soy get a boost from their market stability.
Allison Leibovich, senior technical services
specialist, bakery and snacks, Cargill, said
pea protein demand is definitely growing,
but the company continues to receive for
soy ingredients.
" Globally, soy protein concentrate is the
fastest growing plant proteins, and that
surprised me, " she said. " It's a combination
of a well-established supply chain,
people knowing how to work with it, and
ingredient availability. "
Melissa Machen, senior technical services
specialist, plant protein, Cargill, agreed: " If
we're thinking about the future and growing
population, soy is very economical,
functional and a quality protein. "

70 Baking & Snack November 2020 / www.bakingbusiness.com

said Allison Leibovich, senior
technical services specialist, bakery and snacks, Cargill.
In cookies, she said bakers have
been able to achieve replacements
of between 25% and 50% of total
eggs with soy flour. Soy can be
used not only for egg replacement
in snack cakes, batters and premixes, but it also can also act as a
setting agent in gluten-free baked
goods and reduce fat absorption
in donuts. Cargill offers both
Prolia Soy Flour and Prosante
Textured Soy Flour.

Not without challenges
Despite the nutrition boost and
functionality plant-based proteins bring to a formulation, they
aren't without some well-known
challenges.
" A common issue facing formulators using plant protein ingredients is unsatisfactory taste and
mouthfeel in finished products, "
Ms. Labine said. " We use highquality, neutral-tasting plant proteins combined with our unparalleled portfolio of taste and texture
solutions to help product developers create consumer-preferred
products. "
ADM's additions to its plant protein portfolio - hemp hearts, hemp
powder and Arcon T textured pea
proteins - have clean flavor profiles that address these challenges.
The off-flavor notes that can
linger from some plant-based
proteins, as well as the grittiness
they can bring to a formulation,
can turn away consumers from a
finished product, regardless of the
protein content. Taste still reigns
supreme, after all. Starting with a
neutral flavored protein can go a
long way to avoiding these issues.
" Puris has done a great job
with plant genetics to create a
clean flavor in its pea ingredients, "
Ms. Machen explained. " When
you have a neutral-based system

in a bread or cracker, it has a nice
flavor profile, and it's very adaptable with seasonings and flavors.
It has nice consumer appeal. "
Masking agents and flavors can
also help hide a beany aftertaste.
Grittiness can also show up with
some proteins, but smaller particle size in the final ingredient
can help alleviate those texture issues. Fortifying baked goods with
plant protein is not unlike using a
fine whole wheat or ancient grain
flour, according to Ms. Shingara.
However, it's important formulators understand how these ingredients act differently in a formula.
" Absorption properties will differ for protein sources, so you want
to keep an eye on absorption, " she
said. " For quick breads, cakes and
cookies, plant-based protein can
fit into the mix well as a substitute
for a percentage of your pastry or
cake flour. We recommend starting
at 10% and analyzing results before
moving forward. "
Wheat proteins are a natural
fit for conventional baked goods
as they complement the wheat
flour that provides the base to any
traditional bakery formulations.
They also provide structure in the
formulation, which addresses any
mouthfeel and texture challenges.
" Wheat proteins are ideal because they provide a clean flavor
profile, " Ms. Carson said. " The
neutral flavor means that you can
better control the flavor profile of
the finished product rather than
focusing on how to mask the flavor of the functional ingredients. "
Almond protein is another
clean-tasting protein that formulators can start with and not have
to adjust for off notes. Powders
can also be milled finely to create
a smooth mouthfeel and prevent
texture issues in finished products.
" Almond protein's high-fiber
and low-fat content contribute
to a mild and balanced flavor


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Baking & Snack - November 2020

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