A growing market of vegetarians, and those with food sensitivities, are demanding animal-free protein options.

The market for plant-based proteins– such as pea, rice, and hemp proteins–is fast expanding as consumers are looking for allergenfree and vegetarian sources of protein. “The market is driven by individuals on restrictive diets who have allergic reactions or sensitivity to egg or dairy-based proteins, or who otherwise want to restrict or eliminate dairybased products from their diet,” said Jack Grogan, CN, chief science officer for Michigan-based Uckele Health & Nutrition, a manufacturer of nutritional supplements, including pea and rice proteins. “Many more people are having food allergy tests done, and a large percentage are showing sensitivities to milk and egg proteins.” 

This category is also growing due to demand for clean-label, sustainably sourced options. “As manufacturing and technology focused on plantbased protein continues to improve product quality, companies are finding ways to successfully meet consumer demand for environmentally sustainable sources of high quality proteins,” said Matt Philips, chief commercial officer at California-based Nutegrity, a company that offers sustainable human nutrition from land and sea sources. “If we want to feed over nine billion people in 2050, animal proteins are not the answer. Vegetable proteins have a five to 10 times smaller footprint than dairy or meat proteins, [and] energy and water footprints are much smaller.”

Despite the benefits of being allergen- free, sustainable, and vegetarian, plant-based proteins do have some drawbacks. Plant-based proteins are not known for having as high a biological value as animal-based proteins, and are not as effective as animal proteins gram for gram, according to Grogan. “You may need a greater amount of plant-based protein to get a similar benefit compared to whey isolate or other animal-based protein supplements,” he said.

Whey protein has long been the gold standard of proteins, said Grogan, and it can be lactose free when properly processed, but it now faces competition from plant-based options that come close to its performance, price and digestibility.

The Power of Plants

Plant proteins come with their own benefits that animal proteins just can’t offer. Alfalfa, for example, not only supplies protein but also vitamins, minerals and antioxidants. It is also easily digested and assimilated, and supports healthy, lean muscular mass, said Grogan. “It digests slowly to give a long-lasting protein/amino acid benefit to support lean mass, including bone, muscle, connective tissue as well as all tissues of the body,” he added.

Other advantages include the fact that plant-based proteins are glutenand lactose-free and hypoallergenic.

Regardless of its source, protein is a vital part of the diet as it participates in virtually every process within the body, according to Grogan. Every cell in the body contains protein, and it is a major part of the skin, muscles, organs and glands. Protein helps repair cells and make new ones, and is important for growth and development during childhood, adolescence, and pregnancy.2 “It’s crucial to have plenty of protein throughout the day to support lean muscle mass including bones, organs and connective tissue, the immune system and energy,” Grogan said.

But for those on restrictive diets, it can be difficult to consume enough and absorb it effectively. To aid in absorption, Uckele Health & Nutrition offers rice and pea proteins that start with comprehensive, quality proteins manufactured at the most beneficial temperature levels to ensure easy digestion and rapid absorption. The ingredients and delivery systems are formulated to work synergistically to provide the most efficient absorption levels in order to provide optimal benefit, Grogan said.

Uckele’s rice protein is derived by carefully isolating the protein from rice. “It is a viable alternative source of protein, supplying a full spectrum of amino acids in a highly absorbable, bio-available form to support lean mass,” Grogan said. “This is especially valuable for those who are allergic or sensitive to milk proteins or for those who prefer to eliminate dairy from their diet, as well as a viable protein for vegetarians.”

Uckele’s pea proteins contain high levels of the amino acid lysine, which cannot be made in the body and therefore needs to be consumed through the diet. “Lysine can be particularly deficient in vegetarian or elite athlete’s diets,” Grogan explained. “Lysine is the precursor to carnitine, the molecule responsible for converting fatty acids into energy and helping lower cholesterol.” 

Lysine may also help the body absorb calcium and plays an important role in the formation of collagen. “It is an outstanding nondairy source of amino acids for the body and enhances a positive nitrogen balance,” Grogan added.

Another plant that compares favorably to animal products in the protein arena is alfalfa. Nutegrity offers AlfaPro, an alfalfa juice powder that supplies protein from a whole food source in a green grass juice powder. “AlfraPro is made from 100 percent young plants, which are harvested at their nutritional peak, and is guaranteed free of pesticides, fertilizers and GMO (genetically modified organism) alteration,” said Philips.

Nutegrity also offers SOLATHIN, a vegetarian protein isolate made solely from potatoes. SOLATHIN is 90 percent protein, and is standardized to 40 percent P1-2, a protease inhibitor that increases satiety signals to both the brain and GI (gastrointestinal) tract, according to the company. “Research has shown that potato is one of the most satisfying, filling foods, per calorie consumed, of any,” said Philips. “This non-animal protein delivers weight-management support in a form that is easy for consumers to understand, and that can be added to formulations that support weight-management mechanisms for a more complete product offering.” 

Besides being filling, the potato is a very environmentally friendly plant, as its crops require minimal pesticides. “In short, potato proteins are very sustainable,” Philips said.

Difficulties 

According to Philips, each type of protein offers its own benefits and limitations in use. For example, the challenge in using a particular protein in a beverage are unique to the individual formulation dependent on processing, pH, fat content, use and type of other ingredients, among other factors, he said. “These properties will directly impact how the protein functions as well as the solubility, mouth feel, flavor, clarity, and stability of the finished product,” he added. “The characterizing flavor of some plant-based proteins can limit the flavor profiles of products they can be used in.” 

But despite the difficulties of this category, plant-based proteins offer enough benefits to warrant a second look, even from staunch supporters of animal products. “Even if the consumer hasn’t adopted a 100 percent plantbased diet, everyone can benefit from adding even just one or two more servings of plant-based protein into their daily life,” Grogan said. “Variety is key to optimal health, so switching out the go-to proteins with another option is sometimes helpful to getting optimal daily protein in the diet. There is benefit from the addition of a variety of amino acids, vitamins and minerals—and they taste delicious.”

References:

1 www.foodnavigator-usa.com/markets/ us-pea-protein-market-ready-to-explode.

2 www.nlm.nih.gov/medlineplus/ency/ article/002467.htm.

FORMOREINFORMATION:

■ Nutegrity, (949) 622-9030 
■ Uckele Health and Nutrition,(800) 248-0330

The Case Against Soy

Recent research has strongly indicated that soy protein can have negative consequences in metabolism, according to Jack Grogan, CN, chief science office for Uckele Health & Nutrition. “Ninety four percent of all soy grown in the U.S. is genetically engineered (GE), which virtually guarantees a soy protein contains GE soy,” he said. “In addition, soybeans naturally contain plant estrogens, toxins and antinutrients. These anti-nutrients in soy can block enzymes needed for digestion, and naturally occurring phytates can block absorption of essential minerals.”

Soy proteins can also interfere with thyroid function and thyroid medication, Grogan added. It can also be disruptive to the hormones in men and can directly affect the natural balance of testosterone and estrogen. “This is a major problem for vegetarians who eat soy as their main source of protein, and for women in menopause who increase their soy intake through supplements,” he said.