Culinology - September 2017 - 20
INGREDIENT trends
creased from 5% in 2015 to 13% in 2016" as
a growing number of small brands introduce
plant-based protein beverages.
Ms. Connelly said suppliers and manufacturers "tend to be small specialty companies
that may struggle to meet demand for a
large-scale national product launch."
Considering the realities of supply and
demand as well as the uncertainties of crop
yield, price may also be an issue.
Of emerging proteins, Ms. Connelly believes perception of algae, hemp, insects,
etc., will present hurdles that companies will
have to overcome through education.
"Consumers could perceive these ingredients as highly processed," she said. "For
example, you could have a protein concentrate, a protein isolate, or a hydrolysate. So,
depending on how it's labeled, it might not be
that 'consumer friendly,' or well-accepted by
label readers."
Myla Watkins, beverage scientist and research chef with Imbibe said the flavor of new
proteins and functional ingredients may go
from "absolutely horrible - like pea protein
powder when first introduced" - to quite acceptable. But some protein sources feature a
flavor that is particularly challenging to mask.
"Mushroom protein, for example, has an
umami character that works well with stronger
flavors, like Belgian chocolate or cinnamon
and even complements savory flavors like Thai
curry, but it needs to be masked for lighter,
less assertive flavors like vanilla," she said.
Blending a base
Creating blends of plant-based proteins "to
achieve a neutral-flavored base to build upon"
is often the goal at Imbibe all the while "still
delivering the desired amount of protein for a
label claim," Ms. Watkins said.
Also in agreement that pea protein will
"definitely continue to grow," Ms. Connelly
believes more blends will be developed such
as pea with rice.
"Cereals such as rice (and other grains)
tend to pair well with legumes or beans; they
tend to complement each other in their amino
acid composition," she said.
Acknowledging that flavor and texture are
Campbell moves beyond pea soup
Bolthouse Plant Protein Milks (refrigerated) will debut in 48
fluid oz plastic bottles that feature six servings per container.
20 |
Culinology | SEPTEMBER 2017
Having identified a "highly recognizable shift in consumer
preferences for new sources of plant protein," the Campbell
Soup Co.'s C-Fresh business unit, which includes Bolthouse
Farms, will introduce an alternative milk with pea protein by
year's end.
Bolthouse Plant Protein Milks contain 10 grams of pea
protein per 8-oz serving.
"To put this in perspective, almond milk only has 1 gram of
protein per serving," said Menexia Tsoubeli, vice-president of
R&D for Campbell Fresh. "Plant Protein Milk is non-GMO, does
not contain soy and has 50% more calcium than traditional
dairy milk.
"We see plant-based protein drinks from two angles:
reducing potential allergies; and to aid digestive health,
recognizing that plant-based sources are very beneficial to
human bodies."
Bolthouse Plant Protein Milks (refrigerated) will debut in 48
fluid oz plastic bottles that feature six servings per container.
The original flavor has 110 calories and 5 grams of sugar per
serving.
"The plan is to offer consumers a variety of choices that can
serve their needs throughout the day. The (plant protein) milk
can be used straight from a glass, in smoothies, cereal, coffee
and in recipes," Ms. Tsoubeli said.
Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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