‘Impact will come with scale…’ Ingredion, PURIS, ramp up plant protein capacity
Ingredion president and CEO Jim Zallie: We’re celebrating a pivotal moment in our company’s history. (picture: screengrab from Ingredion s March 3 virtual event) Market projections for meat and dairy alternatives vary wildly, with Impossible Foods’ CEO predicting animal agriculture could hit a ‘death spiral’ by 2035, while Wells Fargo reckons plant-based meat will account for a rather more modest 4% of the US meat market by 2029.
However, everyone agrees plant-based protein capacity needs to expand significantly to meet demand, says Ingredion, which has just opened a state-of-the-art facility in South Sioux City Nebraska producing pea protein isolates and starch; while PURIS - a key supplier of pea protein to Beyond Meat, with backing from Cargill – is gearing up to open a new facility in Dawson, MN this year, after significantly expanding production at
He added:
The challenge with some other prebiotic fibers such as inulin [chicory root fiber]
is that you need 5g to get a prebiotic effect, but if you take 7g you may get a stomachache [although suppliers have
so there’s a narrow therapeutic window, whereas we have a really wide one.”
On a more practical level, Arrabina’s low viscosity means it will not gel or impact texture when added as a supplement to protein powders or as a fiber boost for nutrition bars, baked goods, and drinks, he said.
What are prebiotics?
The
definition of prebiotic agreed by the International Scientific Association for Probiotics and Prebiotics (ISAPP) in 2017 is: “
RightRice Risotto takes rice from side dish to convenient, plant-based meal solution RightRice has launched its newest innovation in the rice category, RightRice Risotto, a veggie-based product line that is dairy-free using just water while achieving the same level of creaminess the well-known rice dish is known for (in under 15 minutes), says the company.
Keith Belling, founder of
RightRice, says the high-level goal for the brand has always been to reimagine the rice aisle and bring to market nutritious plant-based main meal solutions that deliver on taste and convenience for consumers.
“As we’ve come to really understand the versatility of our product and consumer needs, we’ve seen the opportunity to look beyond rice as a favorite side dish and move towards this plant-based meal solution notion,” Belling told FoodNavigator-USA.
Smoothie Bowls bring ‘optionality’ to KIND’s breakfast line up for ‘flexible workforce of the future’ With today’s launch of a line of ready-to-eat frozen Smoothie Bowls, KIND Healthy Snacks promises to shake-up the fast-growing $3.7b frozen breakfast category while also diversifying its portfolio beyond the on-the-go bars with which it made its name to better serve consumers who increasingly are eating at home.
Featuring a frozen blend of fruit and almond milk topped with creamy nut butter and crunchy granola, the new bowls are designed to
“elevate people’s overall experience while adhering to our KIND Promise to craft snacks with a nutritionally-dense first ingredient,” Mike Barkley, CEO of KIND North America, told FoodNavigator-USA in an email.