Pea-Protein Innovations

Protein-rich ingredients that present both functional and nutritional aspects can prove particularly valuable to food-product designers, and vegetable proteins—which can combine these two ingredient attributes—are becoming one of the industry’s fastest-growing ingredient segments. According to Mintel International, Chicago, 73 products with a protein claim were released worldwide in 2005, up from 28 in 2002. That’s an increase of over 260%.

Roquette America, Inc., recently released NUTRALYS® pea protein to help product designers meet consumers’ increasing desire for protein and overcome formulation hurdles. This protein-rich ingredient delivers high nutritional value while also bringing excellent water-and fat-binding properties to the table, among other beneficial attributes.

NUTRALYS, derived from the yellow pea (Pisum sativum), contains 85% protein with an amino-acid profile very close to the ideal for human nutrition recommended by the Food and Agriculture Organization of the United Nations and the World Health Organization, according to the company. It is rich in many amino acids, including lysine; the branched-chain amino acids isoleucine, leucine and valine; glutamine; and arginine. These essential and nonessential amino acids have been shown to benefit human growth and development, athletic performance, and recovery from stress, among other potential attributes.

Clinical studies have shown NUTRALYS pea protein is 97% digestible. Also, as a slowly-digested protein source, it has a positive impact on satiety.

Roquette’s proprietary process for extracting yellow-pea soluble protein preserves its functional properties. The protein is spray-dried and granulated to create a free-flowing, neutral-flavored, dispersible powder that is easy to use in meat and fish products, noodles, baked goods, beverages and other products, including those catering to specialty markets, such as dietetic foods. The ingredient has good emulsifying properties; it can improve a product’s texture; and it can bind fat and water, which can help reduce or eliminate syneresis in finished products. NUTRALYS can also help cut ingredient costs due to its combination of nutritional and functional qualities, and because it adds bulk to boost product yield.

According to Thomas Parady, food applications scientist, this ingredient may be transformed by extrusion into a nonallergenic texturized vegetable protein (TVP) for use in a variety of analogue products that require a meatlike texture, like veggie burgers, ground products, and sausages like bratwursts. Its emulsifying properties also make it valuable in fat-emulsified products, such as vegetarian hot dogs.

The company derives NUTRALYS from a non-GMO source to help generate a clean label. It is also free of common allergens, and is kosher and halal.

Roquette America, Inc.
1417 Exchange Street 
Keokuk, IA 52632 
Phone: 800/645-7259 
Fax: 319/526-2320 
Website: www.roquette.com