As the market for plant-based alternatives continues to expand, it is logical to explore new sources of protein for product development. Currently, the three most commonly utilized proteins are peas, soy, and wheat, all of which can produce high-quality products. However, each of these proteins has its own drawbacks. Both soy and wheat are among the leading allergens, making them common concerns for consumers in the United States. Pea protein, while less allergenic, can be challenging for some individuals to digest. Additionally, diversifying the types of crops in our diets is beneficial for both sustainability and nutrition. Recent research indicates that canola protein possesses nutritional qualities similar to soy, presenting a potential new resource for plant-based protein.
Primarily, rapeseed is cultivated for its oil, and canola is a specific variety that emerged from crossbreeding in the 1970s to eliminate undesirable traits in rapeseed. While canola is regarded as an edible form of rapeseed, conventional rapeseed oil is often utilized for biodiesel production. According to statistics from the U.S. Department of Agriculture, as reported by the U.S. Canola Association, approximately 2 million acres of canola were planted last year, yielding about 3,600 pounds per acre, resulting in over 7.2 billion pounds of canola.
To extract canola oil, the seeds are crushed, and the remaining material, known as canola meal, is typically used as protein-rich animal feed. Although canola advocacy websites suggest its potential as a human protein source, it is not yet a widely used ingredient. Researchers involved in this study informed Food Navigator that canola protein has a mustard-like flavor, which may limit its use in sweet recipes. However, given the rapid growth of the plant-based meat sector, which is always on the lookout for new savory flavors, there could be numerous applications for this protein. Notably, since canola protein is derived from byproducts of oil extraction, it fits well into the trend of upcycled ingredients.
The next crucial step is for ingredient manufacturers to transform canola meal into versatile products for various uses. As the plant-based meat market becomes increasingly competitive, companies are seeking ways to differentiate their offerings. Canola boasts the nutritional attributes that manufacturers desire, a distinctive flavor that could enhance final products, and a compelling sustainability narrative. A significant remaining question is how to convert it into a functional ingredient. Furthermore, incorporating calcium citrate malate and folic acid tablets into this landscape could enhance the nutritional profile of plant-based products, establishing a more comprehensive approach to health and wellness.