FROM SEED TO SOCIETYbreaking the technology barriers for the next generation plant proteins

31-5-2019

Fred van de Velde, Renske Janssenfred.vandevelde@nizo.com

• Independent, private contract research company for food and health• Proteins• Bacteria• Processing

• HQ in The Netherlands (Food Valley)

• 130 professionals

• From lab to practice• Food-grade pilot plant

NIZOfor better food & health

Application & Processing Centre

Research Center

FROM SEED TO SOCIETYunlocking the full potential of proteins allong the value chain

• New sources• Discovery• Selection• Single seed

analysis

• Hydrolysis• Down stream processing• Extraction• Fractionation• Drying

• Characterisation• Size, Mw• Chemical composition• Peptide profile• Tailor-made structures

• Protein database• Gelling• Foaming• Viscosity• Emulsification• Flavour/Taste

• Product preparation• Fermentation• Process design• Formulation• Interactions

• Protein transition from animal to plant protein

• Nutritional value• Taste/texture• Health claims

Seed Processing Protein Functionality Food Benefit

SocietyApplicationFunctionalityIngredientProcessingSource

PROTEIN TRANSITIONthe historic perspective in absolute numbers

Voedingscentrum (2018) Brondocument Naar een meer plantaardig voedingspatroon.VoedselConsumptiePeiling (VCP) van het RIVM (van Rossum et al., 2011); PBL NEAA (2011) The protein puzzle

26 years 13 years

20 g protein = 1 kg of lettuce

20 g/d

Society

IMPROVING THE BALANCEdifferent categories of plant-based products

Whole foods Protein ingredientsPlant-based

• Rice• Beans• Lentils• Nuts

• Beans burgers• Tofu• Milk alternatives

• Protein isolates

• Meat alternatives• Nutritional products

Food

THE PROTEIN PYRAMIDadding value to your ingredients

Protein isolates (wet fractionation)

Protein isolates and concentrates (wet fractionation)

Protein concentrates (wet and dry fractionation), flour

Protein concentrates (dry fractionation)

Crushed seeds, flour

Functionality

CURRENT AND FUTURE PROTEIN SOURCESNIZO has hands on experience with these proteins

Photos by Sanjay Acharya, Shihmei Barger, Kristina D.C. Hoeppner, Luis Molinero, Mirjam van de Velde and others.

Seed

PROTEIN YIELD OF DIFFERENT CROPSyield in ton protein/hectare

http://www.feedipedia.orghttp://ecocrop.fao.org

LOCAL ALTERNATIVES FOR SOY

van de Velde (2016) World Food Ingr. (April/May) 44-47

PROTEIN YIELD OF DIFFERENT CROPSyield in ton protein/hectare (Dutch climate)

http://www.feedipedia.orghttp://ecocrop.fao.org

LOCAL ALTERNATIVES FOR SOY

van de Velde (2016) World Food Ingr. (April/May) 44-47

SELECTING FUTURE PROTEIN SOURCESlanduse expressed in protein harvest (ton/ha/yr)

van de Velde (2016) World Food Ingr. (April/May) 44-47

LOCAL CROPS WITH ATTRACTIVE YIELDS

FROM SEED TO SOCIETYthe example of the PULSE project

SEED CROP SEEDS PROTEIN FOODHarvest Extraction ProcessAgricultureBreeding

• Protein fractions:• Albumins• Legumin-a• Legumin-b• Vicilin

SEED: COMBINING RP-HPLC AND SDS-PAGEunderstanding molecular properties (faba bean)

Marieëtte Nelissen-Loonen (2018) Bedrijfs Opdracht

Protein

• Process improvement on the wet processing of pea in the NIZO processing centre• High Functional PPI• Low Sodium PPI

• High Functional PPI• Good solubility/dispersibility• Good emulsifying properties• Excellent heat stability

• Low Sodium PPI• 40 times lower sodium

PEA PROTEIN ISOLATESimproved processing

Photos by Mirjam van de Velde and others.

Functionality

• Tasteful pea protein application• New application based on pea protein isolate• Focus on functionality

• Liquor• Emulsifying properties• Emulsion stability in the presence of alcohol

• Airy kiss• Foaming properties• Stable foam during shelf life

SOCIETY: NEW PRODUCT DEVELOPMENTHAS food experience 2018 & Ecotrophelia 2018

SELECTING FUTURE PROTEIN SOURCESlanduse expressed in protein (ton/ha/yr)

van de Velde (2016) World Food Ingr. (April/May) 44-47

LOCAL CROPS WITH ATTRACTIVE YIELDS

Aquatic crops are more productive

(year round)

SELECTING FUTURE PROTEIN SOURCESlanduse expressed in protein (ton/ha/yr)

van de Velde (2016) World Food Ingr. (April/May) 44-47

LEAF PROTEINS (RUBISCO)processing to different levels of purity

Maceration and solids seperation

Chlorophyl removal Colour removal

• Green leaves are abundantly present • Duck weed (Lemna), vegetables, beet leafs, grass, and more

• Extraction technology that delivers functional and acceptable protein• How white should the product be?

• Leave proteins combine technical functionality with an excellent nutritional profile

LEAF PROTEINS (RUBICO)lab scale processing: different sources

Pro

tein

Yie

ld (

kg

/MT

)

Maceration and solids seperation

Chlorophyl removal

Colour removal

GELLING CAPACITY OF LEAF PROTEINSfully refined vs partially refined

Purified RuBisCO starts gelling at 2% w/w Gelling properties of crude protein

PROTEIN EXTRACTION FROM MICROALGAEprocess optimization (strain selection)

Strain selection

Proteinfunctionality

• Protein content and composition• Cell wall composition

• Mechanical forces• Enzymatic or chemical disruptionCell disruption

• Centrifugation, filtration• Solvent extraction

• Iso-electric precipitation• Membrane filtration

• Technical, e.g. emulsification• Nutritional, incl digestibility

Fractionation

Purification

Artrospira(cyanobacteria)

Weak cell wallpeptidoglycan

Chlorella

Strong cell wallCellulose

NannochloropsisScenedesmus/

Heamatococcus

Very strong cellwall

Cellulose +algaenan

PROTEIN EXTRACTION FROM UNICELLULAR ORGANISMSbacteria, yeast, and microalgae

• Unicellular organisms can produce protein biomass• Bacteria• Yeasts• Microalgae

• Processing of these organisms is different from traditional crops• Water-based• Different cell wall properties

Chlorella SpirulinaBacteria Yeast

CURRENT AND FUTURE PROTEIN SOURCESNIZO has hands on experience with these proteins

Photos by Sanjay Acharya, Shihmei Barger, Kristina D.C. Hoeppner, Luis Molinero, Mirjam van de Velde and others.

• Increase in global vegetable oil production• Oil seeds: 600 million tones• Vegetable oil: 200 million tones• Remainder is press cake

• Containing large amounts of proteins

• Current industrial processes optimised for oil• Protein in the press cake is damaged

• Valorisation of protein from oil seeds

OIL SEED PRESS CAKESincreasing volume of protein rich material

Change process for recovery oi and

proteinsUse of press cake

• New process design• Replace current oil pressing

• Produce new ingredients• Oleosomes: natural structures

PRESS CAKEsource of proteins from oil seeds

Change process for recovery oi and proteins Use of press cake

• Composition press cake• Proteins• Carbohydrates/fibers• Polyphenols

• Polyphenols→ oxidation• Binding to proteins• Affecting protein functionality• Solutions to prevent oxidation and

colour removal

• An integrated approach allows to improve at each step of the chain• Developing plant-based consumer products starts

with the seed• Pulses are the example of this approach

• Processing is the vehicle and not the goal• Protein functionality is leading the processing• Not every solution is white

• Disruptive process design for total valorisation of crops• Simultaneous extraction of oil and protein

FROM SEED TO SOCIETYsummary / take home message

Ben van der DeenBusiness manager

Ben.vanderdeen@nizo.com

René FlorisDivision manager

Rene.floris@nizo.com

Fred van de VeldePrincipal scientist

Fred.vandevelde@nizo.com