Food Business News - February 4, 2020 - 37

ambition and the perseverance to be a major player in this area.'"
In September 2019, Nestle introduced the Sweet Earth Awesome Burger in the
United States. Alongside the Awesome Burger, Nestle is offering Sweet Earth Awesome Grounds, a ground version of the plant-based protein. In December 2019, Nestle
announced the launch of meatless Digiorno and Stouffer's offerings made with Sweet
Earth Awesome Grounds.
Burcon NutraScience is a 40% partner in Merit Functional Foods, which uses Burcon's
patented protein extraction technology that has been in development for more than 19 years.
"In this time, Burcon has developed technology that uses no harsh chemicals
and emits no noxious odors," Mr. Bracken said. "This proprietary extraction technology
combined with our purification process results in plant protein that
is neutral in flavor and aroma. This technology also allows for the
purification of proteins while selectively removing undesirable compounds that are attributed to poor initial flavor and can contribute to
off-flavors over a product's shelf life."
Merit is bringing canola protein to the market.
"With a clean and slightly sweet flavor profile, high solubility
and some unique functional properties, canola protein has emerged
as an exciting opportunity for formulators to add to their portfolio of
functional ingredients," Mr. Bracken said.
The slightly sweet taste might enhance the flavor of applications like plant-based dairy analogues, plant-based milk alternatives,
ready-to-mix and ready-to-drink beverages, and bars, he said. Canola
protein initially may present formulation challenges since it is a novel
and potentially unfamiliar ingredient, he said.
"However, we anticipate that these challenges will be quickly
resolved as we have put forth considerable effort to ensure our
ingredient displays excellent solubility and stability at a variety of pH
levels," he said.
Merit already offers MeritPro, a combination of pea protein and
canola protein.
Merit also offers Peazazz and Peazac pea protein ingredients.
Achieving high protein content claims using currently available pea
proteins comes at a cost of a chalky mouthfeel and a flavor that is
characteristic of pea, Mr. Bracken said.
"We have been working to solve the pea protein puzzle, and
advances in our processing technology have proven to reduce the
intensity of pea flavor in our protein powder ingredients, Peazazz
and Peazac," he said. "For example, Peazazz is a novel, highly soluble
pea protein isolate that addresses not only flavor issues but also
mouthfeel, reduction in color, stability and many other common problems associated with
traditional pea protein ingredients." FBN
Keith Nunes and Jeff Gelski
knunes@sosland.com
jgelski@sosland.com

When choosing soy as a protein source, growing, processing and storage conditions come into
play.

February 4, 2020

Nutritionals and based in Chicago. "When
you try to replace those types of products with plant-based products, there is
a level of unfamiliarity there that can be
challenging. The taste expectations are
oftentimes too high for what the plant
product can deliver in conjunction with
the traditional flavors that we are used to."
Ready-to-drink beverages containing
plant protein bring challenging flavor
profiles as do prepared foods, he said, and
processing methods may contribute to
off-notes.
"With most food and beverage applications there is an extra processing step
involving heat, which can bring out the
off-notes even more," Mr. Levine said.
Glanbia Nutritionals has designed a
line of masking agents/flavors, each designed for specific flavor challenges. One
masking agent works with a multitude of
plant-based ingredients.
"Others within our masking platform
are best applied for either sweet or savory
applications," he said. "Others are application specific while some of our maskers
manage for additionally added ingredients such as bio-actives and specific
vitamins."
Choosing the right flavor profile for
the specific application is key, Ms. Fernandez of ADM Nutrition said.
"Strong flavored and highly spiced
applications have fewer challenges
than applications with very clean flavor
profiles," she said. "Chocolate, berry and
tropical flavors have been successful for
some applications, and vanilla profiles
have worked well in low- to mediumprotein solutions."
Some applications require more
clean flavor protein ingredients than
others, Ms. Fernandez said.
"Beverages, dairy, dairy alternatives
and meat alternatives are particularly
suited for proteins with minimum impact
on flavor," she said. "Vanilla beverages,
for example, are more susceptible to
highlight plant protein off-notes than
chocolate drinks. On the other hand, meat
alternatives that entirely rely on plant
protein for structure usually have higher
inclusion rates.
"Products with higher protein
inclusion rates are more susceptible to
show the flavor notes coming from plant
proteins. Every protein ingredient is different, and most plant protein innovation
is driven by soy protein, followed by pea
protein." FBN
Jeff Gelski
jgelski@sosland.com
Food Business News

37



Food Business News - February 4, 2020

Table of Contents for the Digital Edition of Food Business News - February 4, 2020

Food Business News - February 4, 2020
Winter Fancy Food Show Report - Trends at the 2020 Winter Fancy Food Show
Contents
From the Editor - Move away from single-use plastic shifting into hyperdrive
News
Washington - F.D.A. proposes adding glucomannan to dietary fiber definition
Market Insight - Cocoa market strengthens despite mixed grind data
Winter Fancy Food Show
Ingredient Applications - Tasting success in plant protein formulations
Beverage Business News - There's a beverage for that ...
New Food Insider
Ingredient Market Trends: In the Spotlight - Waiting for China sales amid coronavirus and other uncertainties
Ingredient Markets
Supplier Innovations and News
Classifieds
Ad index
Food Business in the News
Food Business News - February 4, 2020 - Winter Fancy Food Show Report - Trends at the 2020 Winter Fancy Food Show
Food Business News - February 4, 2020 - Winter Fancy Food Show Report - Trends at the 2020 Winter Fancy Food Show
Food Business News - February 4, 2020 - 2
Food Business News - February 4, 2020 - 3
Food Business News - February 4, 2020 - Contents
Food Business News - February 4, 2020 - 5
Food Business News - February 4, 2020 - 6
Food Business News - February 4, 2020 - From the Editor - Move away from single-use plastic shifting into hyperdrive
Food Business News - February 4, 2020 - News
Food Business News - February 4, 2020 - 9
Food Business News - February 4, 2020 - 10
Food Business News - February 4, 2020 - 11
Food Business News - February 4, 2020 - 12
Food Business News - February 4, 2020 - 13
Food Business News - February 4, 2020 - 14
Food Business News - February 4, 2020 - 15
Food Business News - February 4, 2020 - 16
Food Business News - February 4, 2020 - 17
Food Business News - February 4, 2020 - 18
Food Business News - February 4, 2020 - 19
Food Business News - February 4, 2020 - 20
Food Business News - February 4, 2020 - 21
Food Business News - February 4, 2020 - 22
Food Business News - February 4, 2020 - 23
Food Business News - February 4, 2020 - Washington - F.D.A. proposes adding glucomannan to dietary fiber definition
Food Business News - February 4, 2020 - 25
Food Business News - February 4, 2020 - Market Insight - Cocoa market strengthens despite mixed grind data
Food Business News - February 4, 2020 - 27
Food Business News - February 4, 2020 - Winter Fancy Food Show
Food Business News - February 4, 2020 - 29
Food Business News - February 4, 2020 - 30
Food Business News - February 4, 2020 - 31
Food Business News - February 4, 2020 - Ingredient Applications - Tasting success in plant protein formulations
Food Business News - February 4, 2020 - 33
Food Business News - February 4, 2020 - 34
Food Business News - February 4, 2020 - 35
Food Business News - February 4, 2020 - 36
Food Business News - February 4, 2020 - 37
Food Business News - February 4, 2020 - Beverage Business News - There's a beverage for that ...
Food Business News - February 4, 2020 - 39
Food Business News - February 4, 2020 - 40
Food Business News - February 4, 2020 - 41
Food Business News - February 4, 2020 - New Food Insider
Food Business News - February 4, 2020 - 43
Food Business News - February 4, 2020 - 44
Food Business News - February 4, 2020 - Ingredient Market Trends: In the Spotlight - Waiting for China sales amid coronavirus and other uncertainties
Food Business News - February 4, 2020 - Ingredient Markets
Food Business News - February 4, 2020 - 47
Food Business News - February 4, 2020 - 48
Food Business News - February 4, 2020 - 49
Food Business News - February 4, 2020 - 50
Food Business News - February 4, 2020 - 51
Food Business News - February 4, 2020 - 52
Food Business News - February 4, 2020 - 53
Food Business News - February 4, 2020 - 54
Food Business News - February 4, 2020 - 55
Food Business News - February 4, 2020 - Supplier Innovations and News
Food Business News - February 4, 2020 - 57
Food Business News - February 4, 2020 - Classifieds
Food Business News - February 4, 2020 - 59
Food Business News - February 4, 2020 - 60
Food Business News - February 4, 2020 - Ad index
Food Business News - February 4, 2020 - Food Business in the News
Food Business News - February 4, 2020 - 63
Food Business News - February 4, 2020 - 64
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