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“A Revolutionary Plant
Based Protein”
BOOST PROTEIN
AND FIBER
WITH ONE SIMPLE
INGREDIENT
Table of Contents
Executive
Executive Summary
A
Introduction
Protein and Fiber
Profi 100 and Profi 200
Profi Pro
Profi Bake
Profi Ingredients
Conclusions
References
About the Company
SUMMARY
s North Americans, we tend to overload on
protein at supper. Statistics show that when
breakfast is consumed (and there are many breakfast
skippers among us), the protein content makes up
only about 8 percent of the total calories, while the
majority of protein shows up on our supper plate.
Eating the right amount of high quality protein
at the right times is essential to immune health.
It is also important for building muscle mass and
keeping you energized, which can help you to lose
and maintain weight.
If you’re eating too much animal protein, you might not be
consuming enough fruit and vegetables, which is a recipe
for nutritional disaster, particularly for digestive health. In
periods of illness or acute episodes of inactivity, the extent
to which you recover lost muscle mass after these episodes
is very dependent on your nutritional status, and protein is a
key factor in the recovery process. Additionally, foods rich in
soluble fiber produce significant cholesterol-lowering effects,
contribute to stable blood glucose levels and provide satiety
(the feeling of fullness).
“…health and performance
all in one easy ingredient.”
Profi 100 and Profi 200 fill the gap for food processors to have
health and performance all in one easy ingredient. These nonGMO, plant-based, complete protein and fiber boosters are
the perfect replacement in numerous products for higher fat
soy (which is a known allergen) and more expensive meat and
dairy sources.
ADD Protein AND Fiber
TO ENHANCE YOUR
PRODUCTS
Both Profi 100 and Profi 200 deliver on performance, with a
mild clean taste and smooth texture to enhance a variety of
food products with plant-based protein and fiber.
2
Introduction
As North Americans, we tend to
overload on protein at supper. So how
do you get both a high quality protein
and sufficient fiber to provide health
benefits, without the excess fat and
calories? As more consumers want
to increase quality protein and fiber
throughout the day, there needs to
be delicious healthy options for them
at breakfast, lunch and supper. Up
until now, the ideal solution to add
both protein and fiber in one simple
ingredient has not been available in the
marketplace.
“One Solution to add
both Vegetable Protein and
Fiber in Ideal Proportion.””
Consumers want to take control of their health
and address the issues that are important to them
throughout their lives. This includes digestive,
fitness, heart and immune health. High-protein,
high-fiber offerings are showing up across all
categories, from beverages to baked goods. One
of the reasons for this includes scientific support
that higher protein diets are part of a nutrition
strategy to preserve lean mass, promote weight
loss, prevent weight-regain following weight loss,
or simply maintain a healthy weight throughout
the life span. Usually, high protein diets are high
in fat and lack fiber, and we know that increased
fiber intake is linked to a number of positive health
benefits, including digestive health, heart health
and increasing satiety to help control weight. The
challenge is to get the balance right. One solution
is to include sources of plant foods that have both
protein and fiber in the diet.
PROTEIN
WE KNOW THAT EATING ENOUGH HIGH QUALITY PROTEIN IS IMPORTANT THROUGHOUT OUR
LIVES TO BUILD AND MAINTAIN MUSCLES AND
SUPPORT OUR IMMUNE SYSTEM. For adults, the
recommended protein intake is 56 grams per day
for men and 46 grams per day for women, or 0.8
grams of protein per body weight in kilograms
per day. Eating the right amount of high quality
protein at the right times is essential to building
muscle mass and keeping you energized, which
can help you lose and maintain weight. Eating
protein which increases satiety (feeling full) has
the ability to influence total energy consumption due to its difference in metabolism (when
compared to its carbohydrate and fat counterparts). Protein at each meal can provide satiety,
and in the long-term, can help with weight management. That is why it is important to include
quality protein at breakfast and lunch and not
overload only at supper. Protein consumption
can also influence thermogenesis (a metabolic
process during which your body burns calories to
produce heat). In fact, higher protein content in
food is directly related to higher thermogenesis.
This metabolic response, along with lower total
caloric intake (due to the satiety factor), can have
a positive effect on weight management.
A reduction in muscle mass and functional
capacity is an inevitable consequence of aging.
The uncomplicated progression of sarcopenia
(the gradual loss of muscle mass) results in a 3% to
8% reduction in muscle mass per decade, starting
in the fourth or fifth decade of life. During this
early period, small decrements in muscle mass or
function may be readily masked by subtle lifestyle
adaptations. However, advanced sarcopenia is
synonymous with physical frailty and associated
with an increased risk of falls, and impairment in
the ability to perform routine activities of daily
living.
3
In hospital settings and elderly populations,
malnutrition and sarcopenia are often seen
in parallel, but the same is also true for obese
people of all ages. There is a concern that
when the body’s protein and energy needs are
not met by the diet, muscle is broken down to
provide amino acids, which can impair immune
response, increase the risk of infection, slow
down or stop healing, and even cause ulcers
and other issues, all of which translate into
longer hospital stays and increased likelihood
of readmission.
Both Profi 100 and Profi 200 deliver on
performance, with a mild clean taste and
smooth texture to enhance a variety of food
products with plant-based protein and fiber.
FIBER
tract. It adheres to dietary cholesterol and stops
it from being absorbed into the bloodstream,
helping to prevent heart disease. Soluble fiber
also slows the absorption of carbohydrates,
assisting blood sugar levels to remain stabilized
over a long period of time. Fiber also acts like a
sponge by soaking up water inside the digestive
system, which promotes satiety.
Dr. Peter J. Jones, Canada Research Chair in
Functional Foods and Nutrition, and Director of
the Richardson Centre for Functional Foods and
Nutraceuticals in Winnipeg, explains, “There is
conclusive scientific evidence to support these
three main benefits of a diet high in fiber. They
include: 1) reducing risk of coronary heart disease
by lowering total cholesterol and low-density
lipoprotein (LDL) cholesterol levels; 2) reducing
risk of diabetes by reducing glycemic response;
and 3) benefiting obesity prevention and
management by increasing satiety and reducing
energy intake. All these three main health benefits
can be partially attributed to the gut microbiota
altering capability of dietary fiber.”
NUTRIENT DENSE, HIGH FIBER DIETS HAVE
BEEN ASSOCIATED WITH POSITIVE EFFECTS
FOR DIGESTIVE HEALTH, HEART HEALTH
AND IMPROVEMENTS IN BLOOD GLUCOSE
CONTROL. As adults, we should aim for 38 grams
of total fiber per day for men and 25 grams of
total fiber per day for women. Statistics suggest
that North Americans don’t eat enough fiber.
There are two types of fiber in the diet. The first
type is insoluble fiber. This consists of naturally
occurring plant materials that your body cannot
digest. This type of fiber promotes digestive
health by preventing constipation, and has
been shown to decrease the risk of some types
of cancers, including colon cancer. The second
type is soluble fiber or functional viscous fiber,
such as the beta-glucans found in oats. This type
of fiber acts as a binder in the gastrointestinal
4
Combine
PROTEIN
AND FIBER
FOR RESULTS
How do you get both a high quality protein
and fiber to provide all of these
health benefits? Profi 100 and Profi 200 are revolutionary
solutions for adding concentrated, plant-based, complete protein and
soluble fiber to food and beverages. They contain a proprietary blend
of vegetable proteins producing a complete protein option without
dairy or meat sources. In addition, Profi 100 and Profi 200 have the
benefit of cane fiber, a soluble fiber in the form of short-chain fructooligosaccharides that is a gentle, well-tolerated fiber that favorably
stimulates the gut microbiota. They also contain high oleic sunflower
oil, containing monounsaturated fat, known for its heart and weight
management benefits. Combined, these ingredients give you a simple,
functional, innovative ingredient to meet the need for high quality protein
with fiber in many food and beverage applications.
The ideal solution to add
both protein and fiber in one
simple ingredient did not
exist in the marketplace until
Profi 100 and Profi 200. Now
that Profi 100 and Profi 200
are available, they fill the gap
for food processors to have
health and performance all in
one uncomplicated ingredient.
Profi 200 provide a good to excellent
source of fiber to promote digestive
and heart health, and do not cause
gastrointestinal disturbances observed
with other ingredients containing inulin.
Both the plant protein and fiber in this
ingredient contribute to daily appetite
control and satiety. GMO free ingredients
are important to today’s consumers,
from the general health and wellness
advocate, to the fitness enthusiast, to
the long term care resident.
Profi 100 and Profi 200 are plant based,
complete proteins and fiber boosters
and are a perfect replacement for higher
fat soy (which is a known allergen) and
more expensive dairy and meat sources
found in numerous products.
PERFORMANCE
HEALTH
Both Profi 100 and Profi 200 provide a
source of complete protein containing all
essential amino acids. Both ingredients
are scientifically designed to support
immune health, since protein repairs
and rebuilds muscles, and promotes
organ and skin health. Profi 100 and
Profi 100 and Profi 200 deliver on
performance. They have a neutral to
mild clean taste that enhances the
flavor profile in any final product. They
blend well and do not cause excessive
viscosity or chalky textures that are
common with other protein and fiber
ingredients. They can act as a bulking
agent that delivers protein and fiber. The
light ivory colour is almost invisible when
added to foods and beverages, making
these ingredients very versatile. They
are stable at a range of temperatures
and pH levels, making them ideal for a
wide array of final products.
APPLICATIONS
Both Profi 100 and Profi 200 are Halal
and Kosher Certified. It is important to
know how Profi 100 and Profi 200 differ
when it comes to applications.
Profi 100
Profi 100 is designed for serving
sizes less than 100 grams. It is
recommended to use 15 grams of Profi
100 per serving in order to achieve
6 grams of protein and 5 grams of
fiber. It is ideal for enhancing pasta,
crackers and cereals.
Profi 200
Profi 200 is designed for serving
sizes greater than 100 grams. It is
recommended to use 22 grams of
Profi 200 per serving to achieve 11
grams of added plant protein and 5
grams of added fiber. It is perfect for
boosting soups and beverages.
5
HEALTH
Ideal for all the applications
for boosting protein, but
without the added fat
or allergens from soy or
expensive meat and dairy
options. Profi Pro contains the
proprietary blend of vegetable
proteins but not the short–
chain fructo-oligosaccharides
found in Profi 100 and 200.
Profi Pro provides a complete source
of protein containing all the essential
amino acids. It is scientifically designed
to support immune health, since
protein repairs and rebuilds muscles,
and promotes organ and skin health. It
is high in the amino acids leucine and
lysine, and contributes to daily appetite
control and satiety.
GMO-free is important to today’s
consumers, from the general health
and wellness advocate, to the fitness
enthusiast, to the long-term care
resident. Profi Pro has this benefit.
PERFORMANCE
Profi Pro delivers on performance. It
has a neutral to mild clean taste that
enhances the flavor profile in a final
product. It blends well and does not
cause excessive chalky textures that are
This is the ideal solution to
replace all-purpose flour in all
of your gluten-free, non-GMO
baked goods applications.
common with other protein ingredients.
Its light ivory color is almost invisible
when added to foods and beverages,
making it very versatile. It is stable at
a range of temperatures and pH levels,
making it ideal for a wide array of final
products.
APPLICATIONS
Profi Pro is Halal and Kosher Certified. Its
excellent amino acid profile can be used
in a variety of applications, including
beverages, soups, protein bars, pasta,
crackers, cereals and veggie burgers.
Serving size < 100 grams
It is recommended to use 9 grams per
serving to achieve 6 grams of added
plant protein.
Serving size > 100 grams
Add as much Profi Pro as you like to
achieve any desired protein level.
HEALTH
PERFORMANCE
Profi Bake provides a source of
complete protein containing all the
essential amino acids. It is scientifically
designed to support immune health,
since protein repairs and rebuilds
muscles, and promotes organ and skin
health. It provides a good to excellent
source of fiber to promote digestive
and heart health, and does not cause
gastrointestinal disturbances observed
with products containing inulin. Both the
plant protein and fiber in this ingredient
contribute to daily appetite control and
satiety.
Profi Bake delivers on performance. It
has a neutral to mild clean taste that
enhances the flavor profile in a final
product without any masking. It blends
easily with bakery mixes, without
clumping, creating strength without
excessive firmness. Its light ivory color
is almost invisible when added to baked
goods, making it very versatile. It is
stable at a range of temperatures and
pH levels, making it ideal for a wide array
of final baked products.
GMO-free and gluten-free are all
important to today’s consumers,
from the general health and wellness
advocate, to the fitness enthusiast, to the
long-term care resident. Profi Bake has
this triple benefit. These plant-based,
complete protein and fiber boosters are
the perfect replacement for higher fat
soy (also a known allergen) in cookies,
muffins and even cakes.
Profi Bake is Halal and Kosher Certified.
It is perfect for all gluten-free, non-GMO
baked goods.
APPLICATIONS
Serving size < 100 grams
It is recommended to use 15 grams
per serving to achieve 5 grams of
added plant protein and 6 grams
of fiber. In Canada 4 grams of fiber
affords your product a “high source of
fiber” claim.
6
PROFI
to smaller polypeptide chains via hydrochloric
acid and protease actions. This is crucial for the
synthesis of the essential amino acids that cannot
be biosynthesized by the body.
and Amino Acids
Proteins are essential nutrients for the human
body. They are one of the building blocks of body
tissue, and can also serve as a fuel source. As
a fuel, proteins contain 4 kcal per gram, just like
carbohydrates and unlike lipids, which contain
9 kcal per gram. The most important aspect and
defining characteristic of protein from a nutritional
standpoint is its amino acid composition.
Humans need the essential amino acids in certain
ratios. Some protein sources contain amino acids
in a more or less ‘complete’ sense.
An essential amino acid or indispensable amino
acid is an amino acid that cannot be synthesized
from scratch by the human body, and therefore
must be supplied in a diet. The nine amino acids
humans cannot synthesize are phenylalanine,
valine, threonine, tryptophan, methionine, leucine,
isoleucine, lysine, and histidine.
Proteins are polymer chains made of amino acids
linked together by peptide bonds. During human
digestion, proteins are broken down in the stomach
All Profi ingredients have been formulated to provide
all essential amino acids in proper proportion.
Amino Acid
Profi 100
(mg/g protein)
Profi 200
(mg/g protein)
Profi Pro
(mg/g protein)
Profi Bake
(mg/g protein)
WHO/FAO/
UNU
(ages 3-10)
(mg/g protein)
WHO/FAO/
UNU
(Adults)
(mg/g protein)
Histidine
24.2
24.2
24.2
22.7
16
15
Isoleucine
45.6
45.6
45.6
39.4
31
30
Leucine
86.3
86.3
86.3
78.1
61
59
Lysine
62.0
62.0
62.0
64.2
48
45
Methionine + Cystine
26.9
26.9
26.9
29.1
24
22
Phenylalanine + Tyrosine
107.9
107.9
107.9
90.7
41
38
9.4
9.4
9.4
9.0
6.6
6
Valine
54.6
A
54.6
45.1
40
39
Threonine
36.2
36.2
36.2
35.6
25
23
Tryptophan
WHO - World Health Organization
FAO - Food and Agriculture Organization of the United Nations
UNU - United Nations University
*Scoring pattern for indispensable amino acid reference profile for ages 2-5 years available upon request
7
Profi
Features, Benefits, and Applications
Features and Benefits
Profi 100
Profi 200
Profi Pro
Profi Bake
Profi 100
Profi 200
Profi Pro
Profi Bake
Complete Source of Vegetable Protein
Allergen Free
GMO Free
Gluten Free
Good to Excellent Source of Dietary Fiber
Neutral to Mild Taste – No Masking Needed
Halal and Kosher Certified
Light Ivory Colour
Label Friendly
Applications
Bread
Cakes
Cookies
Beverages
Soups
Protein Bars
Pasta
Crackers
Cereal
Veggie Burgers
8
Conclusions
Consumers are increasingly interested in healthy
ingredients that incorporate scientifically proven
nutritional components. There is a need for
ingredient innovations that deliver nutrition,
function and application in simple, one-step
solutions. The Profi line of ingredients are about
meeting this demand and delivering better tasting,
more nutritious food and beverage products to
consumers.
Profi 100 and Profi 200 are revolutionary solutions
for adding non-GMO, concentrated, plant-based
complete protein and soluble fiber to food and
beverages. They contain a proprietary blend of
vegetable proteins and a soluble fiber in the form
of short-chain fructo-oligosaccharides, which
is a gentle, well-tolerated fiber that favorably
stimulates the gut microbiota. Profi 100 and Profi
200 give you simple, functional ingredients to
meet the need of high quality protein with fiber in
a variety of applications.
Profi Pro is ideal for all applications that need a
plant-based protein with an excellent amino acid
profile, without added fat or allergens from soy or
expensive meat and dairy options. And it has never
been easier to add protein and fiber to baked
goods. Profi Bake blends well, without excessive
viscosity or chalky textures common with other
fiber and protein ingredients, giving baked goods
a smooth texture and incredible functionality.
Start
TODAY
DEALERS INGREDIENTS UNDERSTANDS THE
UNIQUE REQUIREMENTS OF CREATING DELICIOUS,
NUTRITIOUS INGREDIENTS THAT PROVIDE
ENHANCED FUNCTIONALITY WITH SMOOTH
TEXTURES TO BOTH FOODS AND BEVERAGES
TO MEET THE NEEDS OF YOUR CUSTOMER BASE.
Partner with
Dealers Ingredients today!
9
References
1. Paddon-Jones D, Leidy, H. Dietary protein and
muscle in older persons. Curr Opin Clin Nutr Metab
Care. 2014; 17:5-11.
2. Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA.
Benefits of a protein-rich breakfast on appetite,
hormonal, and neural signals controlling energy intake
regulation to combat obesity in late-adolescent
females. Am J Clin Nut. 2013; 97(4): 677-88.
3. Westerterp-Plantenga MS, Lemmens SG,
Westerterp KR. Dietary protein–its role in satiety,
energetics, weight loss and health. British Journal of
Nutrition. 2012; 108(S2):S105-S112.
4. Moughan PJ. Dietary protein for human health.
British Journal of Nutrition. 2012; 108(S2): S1-S2.
5. Larsen TM. et al. Diets with high or low protein
content and glycemic index for weight-loss
maintenance. New England Journal of Medicine. 2010;
363(22):2102-2113.
6. Tuso PJ, Ismail MH, Ha BP, Bartolotto C. Nutritional
update for physicians: Plant based diets. Permanente
Journal. 2013; 17(2):61-66
7. Marmonier C, Chapelot D, Louis-Sylvestre J. Effects
of macronutrient content and energy density of snacks
consumed in a satiety state on the onset of the next
meal. Appetite. 2000; 34:161-168.
8. Bornet FR, Brouns F. Immune-stimulating and gut
health-promoting properties of short-chain fructooligosaccharides. Nutr Rev. 2002; 60:326-334.
11. Jenkins DJA, Kendall, CWC et al. Effect of Legumes
as Part of a Low Glycemic Index Diet on Glycemic
Control and Cardiovascular Risk Factors in Type 2
Diabetes Mellitus A Randomized Controlled Trial. Arch
Intern Med. 2012; 172(21):1653-1660.
12. McEvoy CT, Temple N, Woodside JV. Vegetarian
diets, low-meat diets and health: A review. Public
Health Nutrition. 2012; 15(12):2287-2294.
13.Bazzano LA, Thompson AM, Tees MT, Nguyen CH,
Winham DM. Non-soy legume consumption lowers
cholesterol levels: a meta-analysis of randomized
controlled trials. Nutrition, Metabolism, and
Cardiovascular Diseases. 2011; 21(2):94-103.
14.Esfahani A et al. The glycemic index: Physiological
significance. Journal of the American College of
Nutrition.2009; Aug 28 Suppl:439S-445S.
15.Kim H, Stote K, Behall K, Spears K, Vinyard B, &
Conway J. Glucose and insulin responses to whole
grain breakfasts varying in soluble fiber, β-glucan.
European Journal of Nutrition. 2009; 48(3):170-175.
16.Pelletier C, Dai S, Roberts KC, Bienek A et al.
Report summary Diabetes in Canada: facts and figures
from a public health perspective. Chronic Diseases and
Injuries in Canada. 2012; (33-1):53-54.
17. Dietary protein quality evaluation in human
nutrition. Report of an FAO Expert Consultation. FAO
Nutrition Paper 92. ISSN 0254 - 4725 http://www.
fao.org/ag/humannutrition/35978-02317b979a686a57
aa4593304ffc17f06.pdf Page 27, Table 3
9. Slavin, J. Fiber and Prebiotics: Mechanisms and
Health Benefits. Nutrients.2013; 5:1417-1435.
10.Ha V, Sievenpiper JL et al. Effect of dietary pulse
intake on established therapeutic lipid targets for
cardiovascular risk reduction: a systematic review and
meta-analysis of randomized controlled trials. CMAJ.
2014; 186(8):E252-62.
10
ABOUT
the Company
Knowledge, expertise and
experience…
Dealers Ingredients offers you the knowledge,
expertise and experience to deliver product
performance solutions naturally.
Since 1976, Dealers Ingredients has supplied
quality ingredients to leading food manufacturers
and processors across Canada. We specialize in
supplying natural source ingredients that improve
the quality and value of your products.
From base ingredients, to customized ingredients,
to specialty ingredients, we seek to provide you
with the highest quality products to give you a
competitive edge.
Our Product Consultants have years of hands-on
experience working with food technologists. It is a
partnership that we value as we work together to
create improvements in your product performance
in areas of quality, nutrition, label declarations and
profit margins.
Dealers Ingredients Inc.
1995 Clark Blvd.
Brampton, Ontario, Canada L6T 4W1
Tel: 905-458-7766
Email [email protected]
www.dealersingredients.com