Sustainability is the driving force behind the global protein transition, but to ensure long-term success, economic benefits for manufacturers are essential. In the midst of unpredictable energy markets and efforts to reduce greenhouse gases, there is a push to increase the value of alternative proteins by lowering production costs. Kevin van Koerten, Project Manager Processing at NIZO, offers another approach: embracing sustainability in the food transition through innovative processing and sequential extraction and purification to produce high-value alternative proteins.
How can the value of plant proteins be increased?
The conversation around protein value must start with functionality, given that food product development relies on functional ingredients. This includes structured materials, binders, and emulsifiers that contribute to the overall functionality of food products. While there is potential for innovation in extracting less-refined proteins with combined functionalities, the current approach to product development calls for specific protein ingredients. Protein functionality drives both value and cost, and while more functional proteins are more expensive to extract, their market value increases significantly. Sequential purification of proteins allows for the optimization of value extracted from protein sources, ultimately reducing waste and product loss.
What is sequential purification of proteins?
Sequential purification involves extracting multiple types of proteins from a single source using different extraction techniques. This approach, perfected by the dairy industry, maximizes the value extracted from protein sources and reduces waste and product loss. It’s an effective method for achieving higher reductions in greenhouse gases and energy costs.
Is it possible to achieve the same results with plant proteins?
Plant protein manufacturers are making progress in extracting multiple proteins with different functionalities from a single source. However, there’s a need for further exploration to identify all potential proteins that can be extracted and optimize the process design to maximize value. It’s a complex challenge.
What are the challenges of optimizing processing design for plant proteins?
Unlike milk, every alternative protein source and composition is different and presents its own challenges.