Milling & Baking News - June 14, 2022 - 23

German farmers in the regions of Kassel
and Wetterau that are certified by the
Sustainable Agriculture Initiative, Mr.
Gumeny said. The fava beans will be
grown less than 200 miles from the processing
facility. Beneo will process the
raw ingredients in intermediate production
facilities until the plant is fully operational.
Beneo's fava bean ingredients
became available in June.
A regenerative agriculture benefit,
the fava bean (Vicia faba) has one of the
highest nitrogen-fixation abilities, which
results in elevated levels of available soil
nitrogen, said Pulse Canada, Winnipeg,
Man. Pulses, which are edible seeds from
the legume family, also include other
beans, peas, chickpeas and lentils.
CK Ingredients, Oakville, Ont., will
launch FabaFuel fava protein commercially
in October, said Colleen Madden,
vice president of innovation. Made from
Canadian fava beans, FabaFuel is 64% protein
and 12% dietary fiber. The ingredients
will be available for business-to-business
operations in North America. Potential
applications for FabaFuel include baked
STUDIES, SURVEYS, ICONS ATTEST
TO RISING PLANT PROTEIN INTEREST
S
cientific reviews, certification icons and
market forecasts are pointing to a bright
future for plant protein from sources such
as lupins, wheat, peas and soybeans.
HEART AND SATIETY BENEFITS
A systematic review on lupin that appeared
Jan. 13 in Nutrients covered 21 studies with 998
participants. Researchers observed beneficial
changes in 71% of studies that measured blood
pressure, 83% that measured satiety and 64%
that measured serum lipids. Whole lupin demonstrated
more consistent beneficial effects for
satiety, glycemic control and blood pressure than
lupin protein or lupin fiber. The review involved
researchers in Australia from the University of
Sydney, the Grains & Legumes Nutrition Council
and the University of New South Wales. The Grains
& Legumes Nutrition Council supported the study.
CK Ingredients, Oakville, Ont., offers LuPro
lupin ingredients that are 41% protein and 33%
fiber with a glycemic index of 11. They have a mild
taste and a golden yellow color, according to the
company. LuPro ingredients may be used in sweet
items like cookies, bars, granola, cakes and readyto-eat
cereal and in savory items like snacks,
pasta, bread, breakfast foods, and batters and
breadings. They may partially replace eggs and fat
in formulations. Lupins enrich soil, a regenerative
agriculture benefit.
" I like to call lupin a freak of a bean because it
is so unusual, " said Colleen Madden, vice president
of innovation for CK Ingredients.
LOW IN FODMAPS
Monash University, Melbourne, Australia, certified
Arise brand wheat protein isolates from MGP
Ingredients, Inc., Atchison, Kan., as low FODMAP
earlier this year. FODMAP stands for fermentable
oligosaccharides, disaccharides, monosaccharides
bakingbusiness.com
and polyols, which are a group of carbohydrates
that are not completely digested or absorbed in
the small intestine. When they pass into the large
intestine, they are fermented rapidly by gut bacteria
and produce gas, which may cause abdominal
on consumers' increasing desires for protein
diversity, added protein and close-to-nature attributes, "
said Jacquelyn Schuh, global marketing
director, protein nutrition solutions for Chicago-based
ADM. " Plus, pea protein is inherently
non-GMO and helps mitigate the need for allergen
labeling, which is incredibly useful for conscientious
bakery and snacks shoppers. "
Pea proteins with a neutral taste and light color
work better in applications, she said. A trained
sensory panel found ADM's ProFam Pea 580 ingredient
had low total aromatics, including beany,
grassy, earthy, bitter and sulfuric.
Pea protein is a good choice for companies that
discomfort and other gastrointestinal symptoms.
Arise wheat protein isolates now will carry
Monash University's low FODMAP certified icon.
Two other MGPI ingredients, Fibersym and FiberRite
dietary fibers, were certified as low FODMAP
in 2020.
Manildra Group USA, Leawood, Kan., offers
wheat protein ingredients under the GemPro
brand. At 75% to 90% protein, they can boost the
protein levels in applications like bread, cookies
and beverages. GemPro wheat proteins also have
been shown to moderate elasticity and extensibility
in dough systems and improve whipping and
aeration in sweet goods.
PEA PROTEIN FORECAST
Polaris Market Research, New York, forecast
the global pea protein market to have a compound
annual growth rate of 12% from 202028
with revenue increasing to $519 million
from $217.7 million. Pea protein is available
and affordable, and it contains amino acids,
vitamins and minerals, according to the
market update.
" Pea protein is a fast-growing source
in the plant protein industry as it delivers
MILLING & BAKING NEWS 23
want to keep allergens off product labels, said
McKenna Mills, Cargill's senior technical services
specialists for bakery. Yellow pea seed varieties
are selected to minimize off-notes and are processed
without the use of hexanes to bring out the
best flavor possible, she said.
" Our joint venture partner Puris even offers
different pea proteins for different application
needs, " Ms. Mills said. " For example, some Puris
pea protein SKUs (stock-keeping units) are better
suited to crackers where it's important to prevent
staling and moisture migration. Other SKUs work
better in
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