how to choose? - global food forums · 2018-08-25 · since 1995 daniel best, president, best...

Since 1995

Daniel Best, President, BEST VANTAGE Inc. Presentation for

Global Food Forums Proteins Seminar April 8, 2014

Sooo many proteins, so little time How to choose?

http://www.globalfoodforums.com/proteinseminar/

Sooo many proteins…how to choose?

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What Do These Foods Have In Common?

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Answer

They all contain the optimum combination

of nutrients whereby to nurture new life. What is your narrative?

What Do These Foods Have In Common?

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2012 Food & Health Survey Consumer Attitudes Toward Food Safety, Nutrition & Health Survey conducted by the International Food Information Council (IFIC)

How Consumers View Proteins In Foods

48% of those surveyed said that they try to consume products

with more protein.

84% of those surveyed agreed “strongly” or “somewhat

strongly” that it is easy to incorporate protein into their diets.

Top-Line Results

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EXIT How Consumers View Proteins In Foods


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Animal-based

Plant-based

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How Consumers View Proteins In Foods

20%

32%

44%

55%

40%

38%

36%

33%

0% 20% 40% 60% 80% 100%

Helps with weight loss

Helps people feel full

Part of a balanced diet

Helps build muscle

To what extent do you agree with the following statements about proteins?

Agree Strongly Agree Somewhat

80%

88%

70%

60%

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Building A Narrative

The Rationale

“WHY?”

Health /Wellness

Nutrition

Sports /Fitness

Functionality

Allergenicity /Safety

Belief Systems

Other…..

• Functional

• Affordable

• Available

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Building A Narrative

WHAT IS YOUR NARRATIVE?

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Presentation Agenda

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Background narratives

The globalization of protein demand

Price and supply volatility

Animal and plant proteins

Nutrition and health

New sources of proteins

Projections and recommendations


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The Globalization of Protein Demand Premise 1: global protein demand is growing faster than supply

TWO EXAMPLES

Source: Food & Agriculture Organization of the United Nations.

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The Globalization of Protein Demand Premise 2: increasing protein demand is a global phenomenon

WHERE ARE EXPORTS GOING?

Source: Food & Agriculture Organization of the United Nations.

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The Globalization of Protein Demand Premise 3: global demands equate to price and supply volatility

$-

$0.50

$1.00

$1.50

$2.00

$2.50

$3.00

$3.50

$4.00

$4.50

2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

Raw Material Price Trends ($/lb) Dried Whole Egg

Nonfat Dry Milk

WPC 50

Sources: FAOSTAT, University of Wisconsin Dept. of Agricultural Economic; USDA-ERS

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Protein Demand And Price Volatility Premise 4: ingredient price volatility places food and beverage

products at risk

Sources: FAOSTAT, University of Wisconsin Dept. of Agricultural Economic; USDA-ERS

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Average Price and Volatility (2001 – 2013):

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Protein Demand and Price Volatility Consumer product trends can have big impacts on price volatility

$4.73 $4.84

$8.79

$-

$1.00

$2.00

$3.00

$4.00

$5.00

$6.00

$7.00

$8.00

$9.00

$10.00

2012 2013 2014

$U

S p

er-

lb

U.S. Egg Albumen Prices Average values (Jan-Mar)

Source: U.S Dept. of Agriculture Agriculture Research Service

McDonald’s

Egg White Delight

McMuffin.


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Animal Proteins Status Summary

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American consumer demand for all proteins is increasing.

Global demand for animal proteins is increasing.

Animal protein availability is subject to many risk factors

such as, for example:

• The global economy

• Climate conditions

• New product trends

• Government policy

Volatility in animal protein pricing and availability is a

serious risk factor that affects consumer product viability.

These factors help fuel growing interest in plant proteins.


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Protein Terminology

Flour

Partial Fractionation

Concentrate

Isolate

Milled grain

Up-to 40%

40-90%

90%-plus

Ingredient Descriptor Protein Content


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Proteins And Their Byproducts

Most proteins are byproducts of complex fractionation operations

Cheese

Canola

Cottonseed

Peanut

Soy

Sunflower

Milk Whey

Butter Skim Milk, Nonfat Dry Milk

Oil Meal

Pulses

Rice

Oats

Flour Syrup

Protein

Concentrates

Starch

Protein

Fiber

Fiber


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Proteins And Their Byproducts

Most animal and plant proteins are the products of

fractionation processes that generate byproducts.

The dispositions of these protein byproducts are critical

determinants in the economics of protein production.

The degree of market demand for specific byproducts of

protein processing will directly impact the availability of

said proteins.


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Protein Quality

Protein manufacturing processes

vary greatly between a) specific

proteins and b) manufacturers.

The physical and chemical treatments

to which proteins are subjected during

processing can greatly affect their

functional and nutritional properties.

Same-source proteins from different

suppliers are not necessarily

interchangeable.

Physical and

Chemical Treatments

• Air classification

• Protein fractionation

• Heat treatment

• Extrusion

• Solvent extraction

• Water extraction

• Acidity manipulation

• Salt precipitation

• Spray drying

• Agglomeration


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Nutritional Benefits

• Nutrition

• Weight management

• Satiety

• Carbohydrate displacement

Nutraceutical Benefits

• Blood pressure control

• Cancer prevention

• Cholesterol reduction

• Immune enhancement

• Psychological and behavioral

• Tissue repair

Nutritional and Nutraceutical Values of Proteins

Allergenicity*

• Milk

• Eggs

• Fish

• Crustacean shellfish

• Tree nuts

• Peanuts

• Wheat

• Soybeans

* Allergens that require warning labels,

as per 2004 FALCPA.


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EXIT Gluten-Free And Other Allergenicity Concerns

BEST VANTAGE Inc. estimated the

gluten- and allergen-averse market size

at $10 - 15 billion in 2013, with a

potential to reach $70 billion by 2020.

If you include:

Retail market scanning data

Walmart (about 15% of all retail food

and foodservice sales)

Trader Joe’s

Restaurant /food service

Store brands

PLU (coded-entry sales)

Multilevel marketers

Internet Sales

Other


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What I saw at Natural Products Expo – West

2014

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How Much Protein Do People Need?

Protein requirements are complicated because the amount we need

changes with age.

Infants require about 10 grams a day.

Teenage boys need up to 52 grams a day.

Teenage girls need 46 grams a day.

Adult men need about 56 grams a day.

Adult women need about 46 grams a day.

One important exception is pregnant or lactating women. The

recommended intake for them rises to 71 grams of protein a day.

Another way to look at protein requirements is as a percentage of

calories. The Institute of Medicine recommends we get at least 10%

and no more than 35% of calories from protein.

Most people get enough protein, but some might do well to add a few

additional sources.

Data from the National Health and Nutrition Examination Survey

showed that 7.7% of adolescent females and about 8% of older adult

women weren't getting the minimum recommended amount of protein.

As a proportion of total calories, the median intake of protein in

children was 13.4%, below the ideal range. Men aged 51 to 70

consumed 16% of their calories in protein, also a little below the

recommended amount.

Infants: 10g /day

Teenage Males 52g /day

Teenage Females 46g /day

Adult Males 56g /day

Adult Females 46g /day

Pregnant or Lactating Females 71g /day

• 7.7% of females consume less-than minimum requirement

• 8.0% of older adult women consume less-than minimum requirement

• Median intake of children is 13.4% below minimum.

Source: National Health and Nutrition Examination Survey

Recommended

Dietary Allowance

(RDA) Daily Reference

Value (DRV)

50g /day

The average American

diet well exceeds this

level of protein intake.

However, some athletes

may consume two-to-

three times this amount

when in training.


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Nutritional Quality of Proteins


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Measures of Protein Value

Egg albumin = 1.00

Milk casein = 1.00

Whey (dairy) = 1.00

Beef = 0.92

Soy = 0.91

Split peas = 0.64

Wheat flour = 0.43

Wheat gluten = 0.25

Sources: Schaafsma, G. N. “The protein digestibility-corrected amino acid score”, J. Nutr 130(7): 2000, 1865S-7S

Hoffman, J. R. and M. J. Favro, “Protein – which is best?”, J. Sports Science and Medicine, 3: 2004, 118-130

T. Jeradechachai, Northern Crops Institute

A measure of protein value that includes both a protein’s digestibility

and its contribution of essential amino acids.

[mg-limiting a.a test protein / mg-limiting a.a. in reference protein] x %digestibility.

Protein Digestibility Corrected Amino Acid Score (PDCAAS)


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Improving Protein Value

Source: N. Jeradechachai, Northern Crops Institute, Pulse Canada, Roquette

Comparative PDCAAS values for pea proteins

Eggs 1.00

Protein Digestibility Corrected Amino Acid Score (PDCAAS)

Pea Protein (75%) + Wheat Gluten (25%) 0.87

Pea Protein Isolate 0.82

Pea (yellow, split) 0.64

Wheat Gluten 0.25


EXIT Functional Properties Of Proteins

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Dairy Proteins

• WMP

• NFDM

• SMP

• WPC

• WPI

• MPI

• Caseinate

• Nutraceuticals

Nutrition

Binding, adhesion

Gelation, coagulation

Emulsification

Humectancy

Thickening, mouthfeel

Aeration, foaming


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Functional Components Of Pulse Ingredients

Plus… Superior amino

acid profile Vitamins Minerals Low-Glycemic Index Non-GMO


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Pulse Protein Properties

Aeration, foaming

Binding, adhesion

Emulsification

Humectancy

Crispiness, strength

Thickening, mouthfeel

Pea Protein


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Appearance Flavor Texture Overall

acceptability

Egg PPI TGase

a a a ab

b

b b

a a

a a

b

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1

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acceptability

Egg PPI TGase

a a a ab

b

b b

a a

a a

b

0

1

2

3

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5

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acceptability

Egg PPI TGase

a a a ab

b

b b

a a

a a

b

0

1

2

3

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5

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7

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acceptability

Egg PPI TGase

a a a ab

b

b b

a a

a a

b

0

1

2

3

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7

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acceptability

Egg PPI TGase

a a a ab

b

b b

a a

a a

b

0

1

2

3

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5

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7

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acceptability

Egg PPI TGase

Source: “Sensory Qualities of Cakes and Cookies Made with Pea Proteins as an Egg Replacer.”, 2012: Mary

Niehaus, Clifford Hall III and Hieu Hoang; School of Food Systems, North Dakota State University, Fargo, ND

Useful tip:

foam stability can be strengthened

using xanthan or pea starch!

How To Use Pulse Proteins As Egg and Dairy Alternatives And Extenders

Sensory Properties of White Cake (9 = “high”)


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The Functionality Of Pulse Ingredients


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A Quick Summary: Where Do We Stand?


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Narratives drive protein demand.

Global and domestic protein demands are increasing

Health, wellness and safety concerns fuel many of food

product narratives.

Protein price and supply volatilities are high and likely

to remain high.

Plant proteins will increase in importance.

Plant proteins are still “early stage”

EXIT Protein Industry Risk Factors

The protein ingredients manufacturing industry

Proposed: The current advantages enjoyed by the dairy and egg

protein industries exist in large part because the science and

development of plant protein ingredients are still early-stage.

• Soy • Egg albumin

• Casein

• Dairy whey

• Pea (field)

• Mycoprotein

• Canola

• Potato (?)

• Peanut • Cottonseed

• Oat

• Algae

• Wheat gluten

• Corn

• Rice


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Large-Cap Mid-Cap Small-Cap Start-Up

• Gelatin

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Structural issues affecting the global protein supply


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• Large raw material

and production

capacities.

• Well-developed

byproduct outlets

• Broad and developed

ingredient selections.

• Breadth and depth of

applications know-

how.


capacity.

• Well-developed

byproduct outlets.

• Moderate breadth

and depth of

applications know-

how.


• Well-developed raw

material access.

• Limited finished

ingredient production

capacity.

• Limited breadth and

depth of applications

know-how.

• Limited raw material

access.



capacity.

• Rudimentary

applications know-how.

Protein Risk Factors

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Typical risk factors affecting the global protein supply


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• Large and rising

global demand.

• Demand fluctuations.

• Climate variability.

• Political /economic.

• Large and rising

global demand.

• Protein production

capacity.

• Consumer branding

issues (e.g., GMOs).



resources.

• Limited byproduct

demand and

utilization venues.

• Limited ingredient

differentiation.

• Silo’d production

capacity.

• Production and

supply chain

interruptions.

• Intellectual Property

(?)

• Limited raw material

resources.



capacity.

• Rudimentary

applications know-how.

• Access to capital.

Protein Risk Factors

EXIT Consumer-Driven Demand Variables

The affect of narratives on protein supply

• Soy • Egg albumin

• Casein

• Dairy whey

• Pea (field)

• Mycoprotein

• Canola

• Potato

• Peanut • Cottonseed

• Oat

• Algae

• Wheat gluten

• Corn

• Rice


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• Soy

• Corn

• Cottonseed • Wheat gluten

• Egg albumin

• Casein

• Dairy whey

• Peanut

• Gelatin • Gelatin

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Projections • Global protein demand will increase for the foreseeable

future, driven by consumer trends and government policy.

• Global protein production capacity will increase, but supplies

will continue to be stressed.

• All protein sources represent high-risk, highly volatile

ingredient categories for different reasons: some will be more

volatile than others.

• Domestic and global protein consumption trends will increase

demands for plant proteins.

• Plant proteins will increasingly substitute for many animal

protein applications.

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Recommendations

Factor protein availability and volatility into R&D strategies.

When possible, use protein blends to hedge against supply and

pricing disruptions.

Identify and secure interchangeable protein sources from

multiple suppliers.

Deepen the knowledge base for specific proteins sources.

Don’t think of “proteins”, think of composite ingredient systems

(isolates versus concentrates and flours).

Develop, but don’t get trapped by narratives.

QUESTIONS?

38


7 Fox Trail, Lincolnshire, IL 60069 USA

Direct Phone/FAX: 1-847-714-9527

Email: [email protected]

www.bestvantageinc.com

http://www.bestvantageinc.com/

how to choose? - global food forums · 2018-08-25 · since 1995 daniel best, president, best...

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