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NUTRALYS® PEA PROTEIN: A new way forward to better nutrition
The increase in the consumption of vegetable proteins has recently led ROQUETTE to develop a new protein. Satisfying current food safety and nutritional value requirements, NUTRALYS® is extracted from a traditional vegetable very familiar to the consumer: the pea.
An ingredient with high protein content, it is also associated with low levels of saturated fat and sugar. Used in meat products for their high functionality, pea protein's many nutritional qualities open up new prospects in the field of health and dietary foods.
THE NUTRITIONAL ADVANTAGES OF NUTRALYS® PEA PROTEIN
This new source of protein is nutritive and highly digestible. Its amino acid profile corresponds with the profile recommended for adults by the FAO (1985). Pea protein stands out in particular on account of its richness in lysine and its levels of branched amino acids, glutamic acid and arginine.
EXAMPLES:
1. Protein intake from dietary foods
The high digestibility and protein content of NUTRALYS® makes it possible to cover the expected protein intakes. NUTRALYS®'s levels of branched amino acids, glutamic acid and arginine are particularly sought after in dietary foods, especially by sports enthusiasts.
2. Meeting the nutritional needs of vegetarians
NUTRALYS® is an appropriate source of protein for vegetarians. It also acts as a binder for various ingredients. Extruded, NUTRALYS® becomes a textured vegetable protein imitating the texture of meat.
3. Adding protein to cereal products
The amino acid profile of cereals is deficient in lysine. By correcting this, NUTRALYS® enrichment of cereals generates excellent nutritional value.
4. Alimentary diversity in ready-cooked dishes
These are often rich in meat products. Replacing a part of them with NUTRALYS® makes it possible provide a source of vegetable protein at the same time as reducing saturated fat content.
5. Improvement in the nutritional profile of meat products
The addition of NUTRALYS® increases protein content and limits water losses during cooking. This enhances the nutritional profile of these foods and permits new nutritional claims such as "protein source" or "rich in protein".
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