Milling & Baking News - July 2, 2019 - 21

Food Ingredient Solutions

New facilities and company investments
should increase the supply and number of
options for pea protein ingredients.

bakingbusiness.com / world-grain.com

Milling & Baking News

PURIS

roducts such as the Impossible Burger and the Beyond Burger have proven meat alternatives sell, and meat alternatives could be used in several grain-based foods categories as
well. Think pizza toppings and taco fillings.
Puris sampled tacos with beef alternative fillings at IFT19, the Institute of Food Technologists' annual meeting and expo held June 2-5 in New Orleans. The beef alternatives contained
Puris texturized pea protein and Puris pea
flour and provided 20 grams of protein per
serving.
"First and foremost, consumers want
food that tastes good," said Tyler Lorenzen, president of Minneapolis-based Puris.
"That's where our texturized pea protein
comes in. By turning our great-tasting T.P.P.
into something familiar like ground beef, it
provides shoppers with another alternative
to meat-based products. If something tastes
great, is good for the consumer and even
better for the environment, it makes the
right choice the easy choice."
PLT Health Solutions, Inc., Morristown,
N.J., and innovation partner Nutriati, Inc.,
Richmond, Va., created pizza at IFT19.
Texturized pea protein and pea flour may
Meatless sausage crumbles on the pizza
be used to create meat alternative fillings
were made with Artesa chickpea protein
for tacos.
and Artesa chickpea flour. Cookies, crisps
and snacks are other potential applications
for Artesa chickpea protein, which has a small, uniform particle size, a white color and a neutral flavor. Environmental benefits of chickpeas include a low carbon footprint and less use of
fertilizer, water and pesticides in crop production.
Pizzas with plant-based meat alternatives already are on the market.
Pieology, a pizza chain based in Rancho
Santa Margarita, Calif., offers three toppings:
spicy Italian sausage rounds, beef meatball
and diced chicken that are vegan and contain no cholesterol. The toppings are made
with vegetables and contain soy. The diced
chicken topping contains about 20 grams of
protein per serving. The spicy Italian sausage
rounds provide about 14 grams of protein
per serving, as does the beef meatball.
Toronto-based Field Roast Grain Meat
Co., a unit of Maple Leaf Foods under
Greenleaf Foods SPC, has partnered with
Canadian pizza chain Pizza Pizza to design
the "Super Plant Pizza" that features plantbased Mexican chipotle sausage from Field
Roast. The plant-based sausage contains
grains, smoked chipotle peppers, sweet onions, garlic, apple cider vinegar, cumin seed,
oregano and chili de arbol.
"When dining out, plant-based options
can seem less exciting, but we're quickly
Pizza Pizza now offers a "Super Plant
changing that experience," said Dan Curtin,
Pizza."
president of Greenleaf Foods, SPC. "Now
Pizza Pizza consumers don't have to sacrifice taste because we're bringing innovative and delicious plant-based options to the menu.
We're always looking for ways to introduce more people to plant-based eating. Teaming up
with Pizza Pizza will allow us to deliver high-quality, artisanal products in new ways." MBN

PIZZA PIZZA

last year in the form of a joint venture agreement with Puris, the largest North American producer of pea
protein.
Other companies are expanding in
plant protein, too.
Burcon NutraScience Corp. and an
investor group have created a joint
venture partnership to build a C$65
million commercial production facility
for pea protein and canola protein in
Western Canada. The facility initially
should process about 20,000 tonnes of
peas per year to produce the company's Peazazz and Peazac pea proteins.
Burcon's Supertein, Puratein and Nutratein canola proteins also will be
produced at the facility.
The joint venture will be called the
Burcon Functional Foods Corp.
Food companies already have performed trials of their products with
canola protein or pea protein ingredients from Burcon, Mr. Tergesen said.
The protein content in the ingredients
exceeds 90%.
"We expect you will see products
incorporating Burcon pea and canola
proteins to start appearing on store
shelves shortly after our processing
facility has been commissioned, which
we currently estimate to be around the
middle of 2020," he said. "Customers
who are interested in using our proteins can now move forward with confidence that our protein ingredients
will be available next year."
Plant protein was found in booths at
IFT19, the Institute of Food Technologists' annual meeting and exposition
held June 2-5 in New Orleans.
Ingredion, Inc., Westchester, Ill.,
now offers a Vitessence Pulse 1803
organic pea protein isolate. With a
minimum protein content of 80%,
the ingredient assists food companies in achieving protein source
claims and organic claims in items
like snacks, nutrition bars and baked
foods as well as alternative meat and
dairy products. Ingredion at IFT19
sampled organic noodles containing
Vitessence Pulse 1803 organic pea
protein that contained eight grams
of protein per serving.
Representatives of Cosucra USA
at IFT19 explained how the company's Pisane pea protein may work
in grain-based foods like gluten-free
bread and protein bars as well as

Meat alternatives appear as
pizza toppings, taco fillings

July 2, 2019 / 21

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Milling & Baking News - July 2, 2019

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