World Grain - February 2021 - 62

FEATURE: PLANT PROTEIN DEMAND SURGING

However, with high-protein, high-fiber bakery products
as in low-carb or keto products, it is possible to attain the
above protein claims. "
Low protein quality is a limitation for wheat. The published PDCAAS value of wheat protein ranges from 0.25
to 0.42, Maningat said.
One is the perfect number
Soy protein and pea protein work well in grain-based
foods, Ferraro of DuPont said.
" We have seen some brands use nuggets for an added crunch in grain-based foods, including using cocoa
nuggets to mimic the look of chocolate chunks or pieces while still providing high protein levels, " Ferraro
said. " For added protein without the crunch such as a
leavened bread, we have seen brands use soy and pea
isolate, which maintains the look and feel of a flour that
can be worked in to create high protein levels. "
He added soy has a PDCAAS perfect score of 1.0.
" To obtain an excellent or good source of protein
using a plant-based source that is not soy or pea is
going to be very expensive for the brand and rarely,

if ever, done, " Ferraro explained.
MGP Ingredients launched ProTerra, a line of textured proteins, in April. ProTerra expanded the company's portfolio with a new textured pea protein that
joined the textured wheat proteins, formerly known as
TruTex. The pea protein in the ProTerra line is a textured pea protein designed for use in plant-based meat
alternatives, Maningat said.
The distinct taste and color of pea protein may present challenges for product developers, LaBine said.
" Our award-winning ProFam pea protein has a neutral flavor and light color, delivering superior taste and
sensory experiences to plant protein formulations, " she
said. " ProFam pea protein is especially ideal for enriching extruded grain-based snack applications with
added protein. "
Jeff Gelski is senior editor of Milling & Baking News, sister publication
of World Grain. He may be reached at jgelski@sosland.com.
We want to hear from you - Send comments and inquiries
to worldgrain@sosland.com. For reprints of WG articles,
email reprints@sosland.com.

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Arboretum_dryers_H_i.indd
1
060_WG_Feb21_Plant
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62

CONTACT

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thearboretumgroup.com

2/12/2021 12:06:13
11:54:54PM
AM
2/12/2021


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World Grain - February 2021

Table of Contents for the Digital Edition of World Grain - February 2021

World Grain - February 2021 - 1
World Grain - February 2021 - 1
World Grain - February 2021 - 2
World Grain - February 2021 - 3
World Grain - February 2021 - 4
World Grain - February 2021 - 5
World Grain - February 2021 - 6
World Grain - February 2021 - 7
World Grain - February 2021 - 8
World Grain - February 2021 - 9
World Grain - February 2021 - 10
World Grain - February 2021 - 11
World Grain - February 2021 - 12
World Grain - February 2021 - 13
World Grain - February 2021 - 14
World Grain - February 2021 - 15
World Grain - February 2021 - 16
World Grain - February 2021 - 17
World Grain - February 2021 - 18
World Grain - February 2021 - 19
World Grain - February 2021 - 20
World Grain - February 2021 - 21
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World Grain - February 2021 - 23
World Grain - February 2021 - 24
World Grain - February 2021 - 25
World Grain - February 2021 - 26
World Grain - February 2021 - 27
World Grain - February 2021 - 28
World Grain - February 2021 - 29
World Grain - February 2021 - 30
World Grain - February 2021 - 31
World Grain - February 2021 - 32
World Grain - February 2021 - 33
World Grain - February 2021 - 34
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World Grain - February 2021 - 36
World Grain - February 2021 - 37
World Grain - February 2021 - 38
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World Grain - February 2021 - 40
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