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Alternative protein innovations are really promising

FoodIngredientsFirst is reporting live from the show floor of the event, hosted in Chicago, US (July 11 to 13), speaking to key exhibitors at the show.

According to functional ingredients supplier Beneo’s recent consumer survey, nearly half of US consumers are “very interested” in plant-based nutrition (42%). Whereas 10% identify as vegans, vegetarians, or pescatarians, more than twice as many consumers polled (22%) identify as flexitarians.

Functional ingredient supplier Beneo details that product launches tracked with pulses posted a CAGR of 20% in the recent past (2016 to 2021), with expectations for future growth.

Beneo is highlighting its new faba bean protein concentrate alongside a starch-rich flour during this year’s event. While having a creamy mild taste in formulations, faba beans fix nitrogen from the air, which reduces fertilizer requirements and helps to reduce greenhouse gas emissions at the farm level.

“The big thing for us at the show this year is our continuing strategy to move into the plant-based protein space. That’s not new to Beneo. We’ve had rice protein, texturized wheat protein products and also vital wheat gluten that we’ve marketed over the years,” notes John Peters, regional sales director for the Americas at Beneo.

A&B Ingredients is also exhibiting its clean-tasting textured Faba bean proteins, branded Texta Feve. The new line is well-suited for use in meat analogs and plant-based foods, creating a familiar meat-like texture and bite.

“Faba beans have a cleaner taste with no lingering legume aftertaste compared to alternatives. This makes Texta Feve a superior product that can be used to create better-tasting products with meat-like texture and improved bite in plant-based meat applications,” explains Gil Bakal, managing director at A&B Ingredients.

At IFT FIRST, Food-tech Israeli start-up ChickP is introducing its protein isolates customized for trendy dairy-alternative barista-style coffee drinks.

The company developed an advanced prototype of a chickpea-based coffee creamer, intended to demonstrate the versatility of ChickP’s pure protein, next to its applicability as an egg replacer for vegan mayonnaise.

“Our chickpea S930 and  G910 isolate are the most refined form of protein with the advantage of matching color, flavor, and functional properties to food and beverage applications,” notes Maor Dahan, application manager of ChickP.

At IFT FIRST, Food-tech Israeli start-up ChickP is introducing its protein isolates customized for trendy dairy-alternative barista-style coffee drinks.

The company developed an advanced prototype of a chickpea-based coffee creamer, intended to demonstrate the versatility of ChickP’s pure protein, next to its applicability as an egg replacer for vegan mayonnaise.

“Our chickpea S930 and  G910 isolate are the most refined form of protein with the advantage of matching color, flavor, and functional properties to food and beverage applications,” notes Maor Dahan, application manager of ChickP.