Report on Minnesota Plant Based Proteins for Food
In recent years, the food industry experienced an increasing demand for higher protein products. Looking to the future, experts expect global demand for protein ingredients to nearly double in value by 2025. This increase is due to the escalating consumer awareness and demand for healthy foods. In general, consumers want more protein in their diet.
Because of this customer demand, in conjunction with AURI’s mission to develop new value-added agricultural products, AURI commissioned a report on plant protein options. These are emerging protein sources, with some utilized in the marketplace; meanwhile food producers and entrepreneurs seek information on the nutritional, physiological and functional characteristics of these proteins. There is a need to understand the potential of these proteins to replace traditional protein ingredients (partially or wholly) in various food products to deliver optimal nutrition and functionality. While there has been some research done to characterize plant proteins, available information is far from comprehensive.
The report contains information on plant protein sources that are currently available, emerging, or potentially viable sources of proteins. It summarizes current knowledge, advantages, barriers, and areas requiring further investigation. Additionally, it provides basic information, which helps Minnesota entrepreneurs explore the potential of utilizing various regional plant protein sources in various food applications to address the growing market demand for such products.
To download the complete report, click here.
By AURI By AURI Editor’s note: As a service to our readers, we provide news about the work of others in ag utilization. Often, research done elsewhere complements AURI’s work. New Shoe Made From Cotton and Corn A shoe is no longer just a shoe, it’s a value-added agricultural product. Reebok launched their first plant […]
By AURI This edition of Seeing Around Corners addresses an issue of increasing discussion with regard to digestibility of foods: Fermentable Oligo-, Di-, Monosaccharides and Polyols, or FODMAPs for short. FODMAPS are defined as a collection of short-chain carbohydrates (sugars) found naturally in many foods and food additives, which the gut doesn’t properly absorb. Instead, […]
By AURI Entrepreneurship in the Consumer Packaged Goods Industry This edition of Ag Innovation News brings you an interview with Tera Johnson, a serial entrepreneur whose mission is to create the next generation of regenerative food and farming businesses. The founder of Tera’s Whey, Tera participated in the full arc of creating and selling a […]
By AURI Coming up this month is the first-ever Food Ag Ideas Week, an event devoted to bringing together thought leaders from across the food and agriculture industries to lead discussions on topics ranging from sustainable agriculture to food innovation and tech. To learn more about this exciting event, AURI sat down with the week’s […]
By Dan Lemke Each weekday, hundreds of thousands of Minnesota kids walk, pedal, ride or drive to nearby schools in search of education. To power higher learning, schools across the state provide an estimated 975,000 lunches each day and an additional 550,000 breakfasts. Despite strict meal planning requirements and often tight budgets, there is growing […]