Quotes from Food Business News, December 28, 2023
By Jeff Gelski
KANSAS CITY —According to consumer surveys, there are areas for improvement in the plant-based protein category such as nutrition, taste, texture, and clean label ingredient lists. One potential avenue for finding solutions involves incorporating plant protein ingredients, utilizing fermentation techniques, and exploring the properties of an aquatic plant called lemna.
According to research conducted by FMI – The Food Industry Association and 84.51º, the market research division of Kroger Co., it has been found that consumers believe there is potential for enhancement in terms of taste, texture, and the reduction of lengthy ingredient panels.
Plant-based proteins, on the other hand, face the challenge of achieving a balanced amino acid profile that can rival that of meat and dairy products. A perfect score of 1.0 is awarded to the best protein digestibility corrected amino acid score (PDCAAS). With a perfect score of 1.0, eggs, whey protein, and milk are all at the top of the list. Combining pea protein and rice protein correctly compensates for their individual shortcomings, resulting in a total of 1.0.
According to Caroline Schwarzman, director of commercialization and growth strategy for MycoTechnology, Inc., in Aurora, Colo., the right ratio of combining them can create a complete protein, and their fermentation process enhances the digestibility of the protein to 99.9%.
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