Berkeley researchers identify six 'up and coming' protein game changers
Given the booming interest in plant-based ingredients, it should come as little surprise that this was one of FoodNavigator's most shared stories for 2019.
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, and Givaudan.
The scientists scored the protein sources according to commercial, nutritional and sustainability factors.
Leading the list of potentially ‘game changing’ proteins is the staple grain, oat.
Oats are versatile and resource-efficient, noted Givaudan, with key nutrition benefits. The grain contains 16g of protein per 100g, and serves as an “excellent” source of vitamins, minerals, fibre, antioxidants, and essential amino acids.
Three members of the legume family were selected by Berkeley researchers: mung beans, garbanzo beans (or chickpeas) and lentils.
Flaxseed, or linseed, could prove ‘game changing’ in the protein sector, in part, due to its agricultural production. While currently limited to certain regions – including Russia and Belgium – its production is more efficient than pea protein, and “easily scalable”, according to Givaudan.
Coming in at number six, sunflower seeds are effective, versatile, and resource-efficient, claims Givaudan.