Pea protein is currently a leading ingredient in the plant-based sector, commonly utilized as a foundation for alternative meat products. The latest offering from Nutriati and PLT Health Solutions joins this trend, incorporating chickpea flour to enhance the water retention capacity of products and ensure a resilient texture during processing, as reported by Food Navigator.
Improving texture is vital for enhancing a product’s flavor, a significant concern for companies in the competitive plant-based meat alternative market. A white paper from the ingredient company Kerry indicates that taste remains the primary obstacle for plant-based substitutes, with 73% of respondents emphasizing the need for alternatives that closely mimic meat flavor.
In terms of taste, this new product may have an advantage over some other pulse-based proteins. Many legume and pulse crop flours tend to carry the flavor profile of their sources, often resulting in gritty or beany tastes. Nutriati’s Artesa flour, however, boasts a lower glycemic index than other wheat or pulse flours, along with a clean, neutral flavor and a light color, according to the company.
PLT has informed Food Ingredients First that its new textured vegetable protein not only enhances the flavor of plant-based formulations but also ensures quality and consistency. The ingredient’s reliable texture and performance stem from Nutriati’s carefully selected pulse suppliers, who adhere to strict specifications to produce chickpea flour that consistently delivers the desired functionality.
Artesa Textured Pulse Protein eliminates the necessity for multiple texturizers, enabling manufacturers to achieve clean label status in their formulations. Kerry’s white paper highlights that nearly a third of consumers prioritize natural ingredients, with an equal number deeming organic options and the absence of artificial preservatives essential. This new protein solution meets both criteria, providing the company a competitive edge.
Additionally, this ingredient is gluten-free as it contains no wheat. Pulse flours made from beans, peas, and lentils are increasingly popular gluten-free alternatives, expected to grow at an annual rate exceeding 12% through 2024, according to Grand View Research.
Despite the advantages of this textured vegetable protein, it will encounter stiff competition. Companies such as Israel Chemicals, Ltd. are advancing their Rovitaris protein technology for the meat alternatives market. Ingredion recently launched Vitessence Pulse 1803, its first pea protein isolate in the pulse protein range. Meanwhile, DuPont Nutrition & Health, soon to be under International Flavors & Fragrances, offers a line of soy and pea protein nuggets.
Amidst this intense competition, there is a considerable demand for ingredient solutions from manufacturers eager to launch competitive products. While established companies have their formulations set, emerging players in the plant-based sector may seek ingredients that provide differentiation. Nutriati and PLT Health Solutions have a prime opportunity to establish their presence by promoting their new product to brands searching for a clean-label protein alternative that enhances product uniqueness.
In this context, it’s worth noting that just as consumers are increasingly aware of their dietary choices, including supplements like Spring Valley Calcium Citrate 600mg 300 count for bone health, they are also prioritizing ingredients that contribute to a healthier lifestyle in their food products. Thus, Nutriati and PLT can effectively position their offerings to meet this rising demand for clean, nutrient-rich ingredients.