Food Business News - March 12, 2013 - 31

Ingredient Innovations

Adding bean and
pea ingredients may
improve a product’s
amino acid proﬁle
ngredients sourced from
beans, peas and other pulses
may fit into protein trends
in various ways. The plant
sources may provide satiety
benefits, give products more of
a balanced amino acid profile
and appeal to vegetarians or
people who just want to reduce
the amount of meat they eat.
The United States ranks as
the largest market for protein
claims, according to research
released by Mintel in January.
Among global new product
launches with protein claims
in 2012, the United States accounted for 19% of them, beating out such other countries
as India, at 9%, and the United
Kingdom, at 7%.
Americans seek protein to
aid in satiety and weight management and to boost muscle
recovery and build muscle after
a workout, said Nirvana Chapman, global food science trend
analyst at Mintel. Products
launched in the United States
with both a high protein and

March 12, 2013

vegan claim grew by 54% in
number over the five years ended in 2012, according to Mintel.
Peas, beans, lentils and
chickpeas are all examples of
pulses, said Tanya Der, manager, Food Innovation & Marketing, for Pulse Canada, Winnipeg, Man. Fiber and protein are
two benefits of adding pulses
to products. Pulse ingredients
may give a product a more balanced protein profile.
“You can have a high amount
of protein in a product, but it’s
not necessarily good quality
protein,” Ms. Der said.
A blend of pulses and cereal
may lead to an improved quality of protein, which may be digested and metabolized.
“It’s actually being used efficiently,” she said.
Wheat, rice and oats are all
cereal grains that may be blended with pulses, she said. The

PULSE CANADA

Protein
partners
blends allow for inclusion of
more kinds of amino acids.
Pulses have high levels of an
amino acid called lysine, Ms.
Der said. Wheat is low in lysine,
but it has other amino acids
called cysteine and methionine.
Ingredients sourced from
beans and peas are available
from several suppliers.
Archer Daniels Midland Co.,
Decatur, Ill., offers VegeFull
bean ingredients.
“The VegeFull cooked bean
powders, like all legumes,
contain all the essential amino
acids, but tend to be lower in
the sulfur-containing acids of
cysteine and methionine,” said
Cheryl Borders, technical service in edible beans for ADM
Research. “Combining the bean
powders with other cereals and
grains that have higher amounts
of the sulfur-containing amino
acids will provide a complete

Nutritional compositions
Peas
Beans
Lentils
Chickpeas

Protein %
20 to 27
20 to 34
21 to 30
18 to 31

Source: Canadian Grain Commission

Starch %
42 to 49
32 to 45
42 to 49
33 to 44

Fiber %
15
23
14
25

Fat %
1.0 to 1.7
0.7 to 2.3
1.0 to 1.3
4.4 to 6.9

Examples of pulses are (starting
from the bottom and going clockwise) red lentils, yellow peas, green
lentils, Navy beans and desi chickpeas.
protein with regard to essential
amino acids.”
Burcon NutraScience Corp.,
Vancouver, B.C., recently introduced Peazazz pea ingredients.
Pea proteins have an amino
acid profile rich in lysine, arginine and branched chain amino
acids, said Paul Lam, business
development analyst for Burcon NutraScience.
“Our Peazazz pea protein
enables beverage manufacturers to comfortably formulate
with up to 10 grams of protein
and provide consumers with
a good source of healthy plant
protein,” Mr. Lam said. “Our
Peazazz pea protein contains
a balanced amino acid profile
that includes all the essential
amino acids the body needs.”
Roquette offers Nutralys pea
ingredients. Dry yellow peas undergo a wet process treatment
that ensures pea isolates with
85% to 90% protein, according
to the company. Applications
include snacks and cereals, gluten-free foods, meat products
and vegetarian food, sports nutrition and dairy foods.
The Dietary Guidelines for

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