Givaudan and the University of California Berkeley’s Product Development Program have unveiled the results of their research on plant-based protein, identifying the top six up-and-coming plant-based proteins likely to take the food industry—and, in particular, nutritional beverages—by storm.
“With an ever-increasing demand for proteins, we asked ourselves if the best proteins are currently being used, and if niche proteins that are in use today could play a bigger role in the future,” said Flavio Garofalo, global category director, savory flavors and natural ingredients, Givaudan. “This forward-thinking research will help our customers to navigate the ever-changing alternative protein landscape.”
Givaudan and UC Berkeley began exploring the protein space in 2017, with the company challenging the university students to research emerging alternative proteins for nutritional beverages with the goal of finding out which offered the best future opportunities. This entailed mapping the landscape, beginning with an initial pool of 44 protein beverage products and 42 unique plant proteins.
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Each protein candidate was profiled against a series of filters including commercial viability, protein content, sustainability, allergenicity, flavor and color. Using a process of elimination, based on the key criteria, the students identified six proteins they believe have the potential to change the industry. They are:
- Oats
- Mung Beans
- Garbanzo beans
- Lentils
- Flax
- Sunflower seeds
“Our students have worked closely with Givaudan to profile a broad spectrum of proteins using a range of key filters,” said Sudhir Joshi, Ph.D., UC Berkeley. “We scored the proteins for commercial, nutritional, and sustainability factors and then ranked them for additional health benefits. These attributes make these proteins appealing candidates for new product development. It is undoubtedly an exciting time in the industry, and we are pleased to be playing such a pivotal role in its future.”
For more information, including a white paper summarizing the research findings, visit www.givaudan.com.
