OCTOBER 20248IN MY OPINIONBY JENNA KOURI, TECHNICAL BUSINESS DEVELOPMENT MANAGER, NUTRITION, BATORY FOODS INC.TECHNOLOGICAL ADVANCES IN ALTERNATIVE PROTEINSWith issues such as climate change, population growth, and health concerns, the demand for sustainable and nutritious food sources continues to grow. Among these, alternative plant-based proteins have seen significant growth due to their environmental benefits, versatility, and ability to meet consumer preferences for healthier and more ethical diets. In this evolving landscape, pulse proteins and soy proteins lead this market. Alongside these, other niche protein sources are emerging as complementary protein sources.The Growth of Plant-Based ProteinsThe plant-based protein industry has been expanding, driven by concerns over the environmental impact of animal agriculture, health awareness, and the rise of flexitarian diets. Consumer demand for plant-based alternatives has prompted innovation in this space, with brands focusing on enhancing taste, texture, and nutritional value to mimic traditional animal-based proteins more closely. Pulse and soy proteins have gained particular attention due to their high protein content and sustainable production methods.Batory Foods is the largest U.S. food-focused distributor, partnering with industry leaders like Ingredion and ADM, as well as suppliers of emerging alternative proteins. We provide our customers with a broad selection of pulse and soy proteins along with comprehensive technical support to meet a wide range of food and beverage applications.The Next Generation of Plant-Based Proteins: Trends and Technological AdvancesPulses, including peas, faba beans, lentils and chickpeas, are becoming central to the development of the plant-based protein market. Pulse proteins are recognized for their rich nutritional content, high protein levels, and absence of allergens. They are also sustainably produced, consuming less water, energy, and land than traditional animal protein sources. For example, pea protein uses up to 20 times less water compared to beef production, and plant-based proteins produce significantly fewer greenhouse gas emissions. Jenna Kouri is a Technical Business Development Manager at Batory Foods Inc., specializing in the food ingredients sector with a strong technical and R&D background. Based in the Greater Toronto Area, Jenna is passionate about innovation, particularly in the plant-based food product space. Her expertise spans both technical and commercial roles, making her adept at bridging the gap between product development and business strategy.Through this article, Kouri emphasizes the potential of plant-based proteins to address various challenges, including environmental sustainability, food security, and health concerns.
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