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... interest in milk alternatives is growing due to concerns about dairy allergies and a desire for alternative protein sources and additional nutritional benefits ... didier videau, development director from roquette’s nutrition business unit says this could change in time, as roquette presents a pea-protein based milk alternative to clients at hie 2010 ... traditionally, pea protein has been criticised for its ‘off’ taste, but videau explains that the vegboost concept uses “breakthrough” technology to counter this, and is non-gm, non-allergenic and high in fibre

... the company said that maqui berry provides over 10 times the anti-oxidant value of the acai berry, and protein plus is pure protein provided naturally from brown rice & pea protein

... vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes ... soy protein-based meat analogs are among the most established meat substitutes and they have become more popular in recent years, as the protein’s palatability has been improved with a high-moisture extrusion process ... the researchers claim to have produced a high quality analog by extruding pea protein isolate at 92 percent protein, vital wheat gluten at 80 percent protein, and potato starch at high moisture levels

... pea protein is gaining in popularity, with new product launches containing the ingredient up 21 per cent in 2009 over the previous year, according to data from mintel’s global new products database ... belgium-based pea protein supplier cosucra groupe warcoing, which markets its pea protein ingredients under the pisane brand, attributes this surge in popularity to the convergence of a number of factors, including increased interest in vegetarian protein sources, rising awareness of food sensitivities, and a desire among many european consumers to avoid genetically modified (gm) ingredients ... there were nearly 160 product launches containing pea protein in 2009, according to mintel figures, reflecting a general upward trend in use of the ingredient over the past decade ... in 2000, fewer than 10 products were launched containing pea protein ... “…pea protein is one of the few vegetable protein sources without allergy, labelling or gm issues ... it’s the protein answer to main diet restrictions: non dairy, non gluten, non meat, non soy

... tapioca and arrowroot flours, non-gmo canola and safflower oils, coconut oil and pea protein are some of the primary ingredients that make up daiya

... roquette is proposing a new pea-based beverage concept to the industry, which it believes could rival soy products as a source of protein for people who follow dairy-free diets ... but roquette, which recently unveiled a new version of its pea protein ingredient nutralys with an improved taste profile, expects pea-based products to swallow a slice of the soy market in the future ... roquette has patented its new pea beverage concept, which it is calling a ‘vegetal booster’, and is now proposing the idea to the food industry ... unlike soy, pea is not on the eu list of allergens, laewaert told foodnavigator ... roquette is based in lestrem in northern france, in the heart of the pea-growing region ... lauwaert said that when soy and pea with the same traceability, quality, and non-gm certification are compared, pea comes out cheaper

... roquette has optimised the production process for its nutralys pea protein to enable higher levels to be used without affecting taste ... indeed, it first started exploiting peas as a source of starch, but quickly moved to make use of their high protein content too ... its nutralys pea protein ingredients are used in a wide range of food applications: to bind fat and water in meat, fish, processed foods, soups and sauces; for the protein enrichment of baked goods cereals and snacks; and in place of animal proteins in nutraceuticals, and sports and clinical nutrition products ... “we could enter wider number of applications but percentage of incorporation of protein always limited by taste,” bruno gehin, global market development manager for pea protein products told foodnavigator ... this was particularly a problem for nutritional products, where high protein levels are desirable

... a combination of pea protein and pectin may provide enhanced emulsifiers for a range of food products, with potential to increase shelf-life, says new research from france ... scientists from the university of burgundy report that using a combination of pectin and pea protein as emulsifiers increased the stability of the powder when the emulsion was dried ... ” in order to address these limitations, the dijon-based researchers prepared emulsions using pea protein (roquette) as an emulsifier at ph2 ... 4, and then pectin was added to produce droplets coated with protein-polysaccharide membranes ... “pectin was selected as a second stabiliser of pea protein stabilised emulsions because it is an anionic polysaccharide that is already widely used as a functional ingredient by the food industry,” explained the researchers, led by remi saurel

... comthe first four ingredients are: non-gmo brown rice and non-gmo yellow pea protein, freeze-rried organic superberry complex (strawberries, raspberries, blueberries and cranberries), stabilized rice bran and whole raw chia seeds

... researchers evaluated doughs made with different levels of several ingredients: corn starch, amaranth flour, added for nutritional benefits; pea protein isolate; and psyllium fiber, which works as a viscosifier as well as a fiber source