It is estimated that more than 1.1 million tonnes of vegetable proteins are consumed in Europe each year (Frost & Sullivan). Whilst some of this is used in animal feeds and pet foods, a significant amount is used for human nutrition.
Vegetable proteins can improve texture and mouth feel, reduce unsightly cooking losses and impact on nutrition/health. Judicious use of vegetable proteins can also offer a cost-effective way of extending the meat supply.
Vegetable proteins offer a cost-effective way of extending the milk supply or creating dairy alternatives.
As well as providing nutritional characteristics, vegetable proteins can be incorporated to provide texture, moisture management and bleaching effects.
By definition vegetable proteins are the sole source of nutritive proteins in these products. They will also impart texture, emulsification and water binding properties if required.
Vegetable proteins are ideal protein sources for babies, especially those found to be intolerant/allergic to cows’ milk.
Functional and nutritional characteristics of vegetable proteins mean they often have a role in confectionery, beverages, sauces, snacks, soups, health foods, sea food… the list is endless!