28 Aug 2017

Is plant-based protein as nutritious as animal protein?

The key difference between animal and plant-based protein is in their amino acid profiles. Animal protein is a complete protein. The reason this is important is because animal protein offers all nine essential amino acids that our bodies require but cannot create on their own. While plant-based proteins are not in themselves complete, consuming a variety of plant-based proteins or a product containing the ingredient Profi, a complete high protein plant-based composite (HPPC) then, this is no longer of concern.

There are also many benefits for using and consuming a diet consisting of complete plant-based versus animal protein. Here are five reasons to consider.

  1. Reduction in cholesterol and saturated fat intake. Heart disease is the second leading cause of death in Canada. Although, there are many different factors that contribute to heart disease, the good news is that high LDL cholesterol levels is one of the most common and controllable risk factors. Although, all animal products contain both cholesterol and saturated fats, plant-based proteins do not contain either one.
  2. Easier to digest. Meat protein when compared to many other foods such as plant-based proteins can be more difficult to digest. As meat protein consists of protein-dense animal muscle when compared to plant-based proteins, requires more chewing, more acid secretion by the stomach’s parietal cells, and more active enzyme secretion by the pancreas.
  3. Increase fiber intake. As adult men and women should aim for 38 grams and 25 grams respectively of total fiber daily, it can be difficult to achieve. Unlike animal proteins which don’t contain fiber, fiber can be found in plant-based foods.
  4. Reduction in fat for equivalent serving of cooked chicken. A half cup of cooked chicken has 5.21 g fat and 131 calories1 compared to one scoop of Profi Chocolate, a complete plant-based chocolate protein powder with 2.5 g fat and 110 calories mixed with one cup of water. Although, a half cup of chicken can provide 19.95 g of protein which is almost the equivalent to one scoop of Profi Chocolate protein shake at 20 g of protein, it also contains more fat per serving than Profi Chocolate protein powder. Therefore, a complete plant-based protein may be an option to consider if looking for a lower fat per serving for equivalent amount of protein.
  5. Reducing residual hormones and antibiotics. Growth hormones are approved in Canada for use in cows used for beef only and antibiotics in a variety of protein sources including beef, dairy cattle, chicken, laying hens, turkey, pork and fish.2 Although, test results showed levels are rarely found above recommended levels2, another option is to consume plant-based proteins instead if there is a concern about the use of hormones or antibiotics.

 

If you are looking to work with an ingredient supplier who understands and has the expertise working with plant-based proteins in a variety of applications, please contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to enquiry about application support and/or a marketing trends presentation.

Dealers Ingredients is the creator of award-winning Profi, the complete high-protein plant-based composite (HPPC) is non-GMO, gluten-free, 100% vegan, neutral to mild sweet taste, PDCAAS/PER, Halal and Kosher certified. Dealers Ingredients also has Natralein Pea and Brown Rice Proteins which are high quality, extensively tested single source plant-based proteins available.

 

1Source: Fatsecret. Retrieved from https://www.fatsecret.com/calories-nutrition/generic/chicken-breast-ns-as-to-skin-eaten?portionid=4834&portionamount=1.000

2Source: “Hormones and antibiotics in food production” (2017, Dec 22) EatRight Ontario. Retrieved from https://www.eatrightontario.ca/en/Articles/Farming-Food-production/Hormones-and-antibiotics-in-food-production.aspx

Share this
28 Aug 2017

Market trends towards plant-based proteins within meat, milk and bread categories

Many categories and companies today are experiencing changes due to the inclusion and growth of plant-based proteins. Here are just a few examples of the more recent trends.

Meat Category

According to Markets and Markets the global plant-based meat market is set to reach $5.96 Billion USD by 20221 and could potentially make up one-third of the market by 20542.

In Canada, there has been a lot of activity and innovation within the meat category. For example, Gardein, the award-winning alternative vegan protein brand, was first developed and launched in Canada before being acquired by Pinnacle Foods in 2014.

Maple Leaf Foods, one of Canada’s largest meat processors, purchased Lightlife Foods in 2017. Lightlife Foods, a maker of plant-based meat substitutes like tempeh, sausages and burger, has 38 percent share of the US refrigerated plant protein market.

M&M Foods, a retail shop, known for selling a wide variety of frozen meat options changed their name from M&M Meats, just over a year ago to better reflect the diversity of the food options available.

On a North American basis, Cargill’s recent sale of its two remaining feed yards to redeploy investment to other investments3 including alternative proteins is another example.

As well, many companies today are not only exploring the use of plant-based proteins as a meat replacement option but are also using plant-based proteins as meat extenders due to its positive nutritional profile and physical properties.

Milk Category

Today, refrigerated plant-based milks are no longer considered a specialty or ancillary item.

In Canada, “consumer demand for milk alternatives is increasing significantly, especially for almond milk”. According to Nielsen Home Scan data, Canadian sales of almond milk have tripled over the past two years for the period ending January 2016.4

Contrary to what many believe, amongst non-dairy milk alternative consumers in US, only ”5% are lactose intolerant diet conscious and even more surprising only 11% are vegetarian/vegetarian leaning.”5

“What is even more surprising is that from a consumer perspective, a higher percentage of adults who consume dairy milk alternatives vs whole milk agree on the following statements:

  • 70% versus 54% agree (respectively) that they are trying to eat healthier food5
  • 49% versus 34% agree (respectively) that their diet is very healthy.”5

With 30% of US households already using dairy alternative beverages and the fact that many plant-based products in the market such as Silk, a cashew milk product, Ripple, a pea milk product and So Delicious Almond Plus, an almond and pea protein milk product have not “tried to conceal their non-dairy identity”5 any regulatory enforcement of non-dairy product terminology might be a moot point.

Bread Category

Manufacturers today are exploring not only the inclusion of single source plant-based proteins but also a high protein plant-based ingredient composite such as Profi Bake™ due to the nutritional profile boost it can provide and the way Profi Bake manages water similar to wheat flour in breads.

On the international scene, Canada is being viewed as the place with the knowledge and expertise to help manufacturers create protein rich plant-based bakery items. For example, in 2016, Warburtons Ltd, the UK’s largest bakery brand began working with Canadian researchers to develop “dough from pea flour that produces bread that looks and tastes almost like any other loaf, but which also has more protein and less of the carbs and gluten that more consumers are trying to avoid.”6

Protein breads are also starting to show up on the shelves at Canadian retailers. There has been a total of three CPG companies that have recently launched high protein breads. Canadian made Dimpflmeier’s Carb Smart High Protein Bread claims to be the highest protein and lowest carb bread in North America. Weston Bakeries launched a high protein bread under their Country Harvest brand containing soy and wheat protein.

Alternative Sources of Plant-based Proteins

While plant-based proteins were once limited to protein powder shakes, these are just a few examples of categories but not all demonstrating the penetration and growth of plant-based proteins within traditional consumer product categories.

Looking to work with an ingredient supplier who understands and has the expertise working with plant-based proteins in a variety of applications?  Contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to enquiry about application support and/or a marketing trends presentation.

Dealers Ingredients is the creator of award-winning Profi, the complete high-protein plant-based composite (HPPC) is non-GMO, gluten-free, 100% vegan, neutral to mild sweet taste, PDCAAS, Halal and Kosher certified. If you are looking for a single source protein, we also have our high quality, extensively tested Natralein Pea and Brown Rice Proteins available.

  

1Source: Marketsandmarkets. Retrieved from http://www.marketsandmarkets.com/PressReleases/meat-substitutes.asp

2Source: Lux Research Inc. Retrieved from https://members.luxresearchinc.com/research/report/16091

3Source: Bird, Susan (2017, May 9) www.care2.com. Retrieved from http://www.care2.com/causes/another-major-meat-supplier-is-investing-in-plant-based-proteins.html

4Source: Retrieved from http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/sis16088

5Source: Sprinkle, David, Research Director, Packaged Facts. Retrieved from Packaged Facts white paper Terminology Tempest in Dairy Case. https://www.packagedfacts.com/White-Paper-Terminology-Tempest-Dairy-Case-11010355/

6Source: Skerritt, Jen, (2017, March 13). Bloomberg Markets. Retrieved from https://www.bloomberg.com/news/articles/2017-03-13/bread-made-frohttps://www.packagedfacts.com/White-Paper-Terminology-Tempest-Dairy-Case-11010355/-peas-bakers-look-at-protein-to-boost-loaf-sales

Share this
28 Aug 2017

New: Butter Buds 8X with no PHO oil (non partially hydrogenated oil)

We are pleased to announce the launch of Butter Buds 8X NPHO (non-partially hydrogenated oil), #49450. This product has the traditional flavour and performance that you have come to depend upon when using any Butter Buds  functional dairy flavour ingredient except it contains non PHO oil. Samples of the product will become available shortly.

As a result of this launch, Butter Buds 8X #49350 is being replaced with Butter Buds 8X NPHO #49450. The last production run for Butter Buds 8X #49350 will occur in the fall 2017.

To be one of the first to receive a sample or copy of spec sheet or to discuss further how to manage the transition from Butter Buds 8X #49350 with PHO oil to Butter Buds 8X NPHO #49450 with non PHO oil, please contact your Dealers Sales Consultant or 905 458 7766 or info@dealersingredients.com.

Share this
09 Aug 2017

Healthy snacks for kids

Increase in snacking occasions

With all the activities that kids are involved in, it’s no wonder that kids today are snacking as much as they are to give them the food they need quickly, and on the go. “On average Canadian children between the ages of six to 12 are eating 4.2 snacks per day, mostly to fill hunger gaps between breakfast, lunch and dinner.”1 This represents an increase when almost a decade ago (back in 2006) kids’ snacking trended towards three times a day.2

The increase in childhood snacking should not be a surprise to anyone as it appears to be mirroring the general snacking trends of adult consumers. As snacking now “represents 50% of eating occasions”3 the role snacks play appears to be expanding from not just an occasional treat but mini-meal option, everyday healthy indulgence and as a quick energy boost. In fact, “snacks make up 11% of meal occasions” according to Nielsen.4

Trending kids snack options

According to Joel Gregoire, NPD Group, “Age three is the peak age for snacking. The most popular snacks for children overall are yogurt, cookies and snack bars.”  “Moms tend to have a set lunch box of five items which also includes the classic choices of an apple and mini-carrots” as quoted by Logan Chambers, PepsiCo Canada1. However, a quick internet search revealed the existence of many articles offering a variety of alternative snack options for parents in response to the increase in kids’ snacking occasions.

Influence of millennial moms on snacking and the role kids play in snack buying

Millennials are not only “shifting their mindset towards snacking for the purpose of healthy, mindful eating”5, but parents and in particular, Millennial moms are “normalizing healthy snacking for the next generation”6. Based on a national study “Millennial moms buy more better-for-you snacks per month than any other generation. For example, 21% of Millennial moms bought three new healthier types of snacks in the past month compared to 14% of Gen X moms.” Millennial moms are also having a positive impact on the choices their kids are making with “the majority (69%) saying their kids understand that some snacks are healthier than others and 55% are saying their kids are more likely to choose a better-for-you snack over another packaged snack.”5

With “eight in 10 schools that are peanut and nut free zones”, parents continue to look for alternative, peanut-free ways to add protein to their kids’ lunches and snacks. Although granola bars are a good option for parents to consider, parents are also looking for “all-in-one bar options that are not only peanut-free but include fibre and protein also.”1

When it comes to teenagers and snacking, “since moms influence on their snacking eating habits is not as great, moms continue to look for convenient solutions” that also include protein options.1

Parents are willing to pay more for better-for-you snacks

According to the national study, “parents are willing to pay an average of $1.53 more for better-for-you snack if they know their child will eat it. Even parents making less than $75,000 per year are willing to pay more for healthier snacks as those that make more than $75,000. In addition, 82% of parents, purchased at least one new better-for-you snack in the last month because it seemed healthier and there was a chance their child would eat it.”5

Conclusions:

Better-for-you snacks are highly desirable and valued by both Millennials and their kids who are embracing nutrition as a core value. Not only are Millennial moms willing to purchase several new healthier types of snacks on a monthly basis but they are willing to pay more regardless of income.

As the purpose of snacks expand from indulgence to mini-meal options; the number of snacking occasions grow and the challenges parents face finding alternative peanut-free protein kid snack options, there appears to be an untapped market opportunity for marketers to develop more kid focused protein-based healthier snack options.

 

Interested in receiving a plant-based protein snack trend presentation or application support for any of product development opportunities? Please contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to arrange a meeting or to request a sample of Profi, award-winning plant-based high protein plant-based composite (HPPC), Natralein Pea and Brown Rice single-source proteins, Butter Buds dairy flavour ingredients or OneGrain salt replacer.

 

1Source: Grainne Burns (Sept 12, 2014) Canadian Grocer-Five trends in kids’ snacking. Retrieved from http://www.canadiangrocer.com/top-stories/five-trends-in-kids-snacking-44439

2Source: Janet Forgrieve, Freelance Writer, SmartBlogs (Sept. 24, 2014) Foodmanufacturing.com-Brands Cater to Healthier Kids’ Snacking Trends Retrieved from https://www.foodmanufacturing.com/blog/2014/09/brands-cater-healthier-kids-snacking-trends

3Source: According to Hartman Group as reported by Elaine Watson (Feb. 7, 2017) The FoodNavigator-USA Snacking Innovation Summit: Have you registered yet?  Retrieved from http://www.foodnavigator-usa.com/People/Where-next-for-snacks-FoodNavigator-USA-s-Snacking-Innovation-Summit

4Source: Amanda Baltazar, Contributing Writer, Healthy Snack Trends to Chew On. Retrieved from http://www.nutraceuticalsworld.com/issues/2017-01/view_features/healthy-snack-trends-to-chew-on/

5Source:  Survey results from Amplify Snack Brands and The Centre for Generational Kinetics white paper titled “Better-For-You Snacks: The New Snacking Reality” (April 2017). Retrieved from https://amplifysnackbrands.com/documents/Amplify-2017-Snack-Study.PDF

6Source: Jeff Fromm (Sept 9, 2015) Snacking Habits of Millennial Parents are Shaping The Category for Future Generations. Retrieved from https://www.forbes.com/sites/jefffromm/2015/09/09/snacking-habits-of-millennial-parents-are-shaping-the-category-for-future-generations/#a51602641834

Share this
03 Aug 2017

PROFI™ fruit and nut bar

Preparation instructions:

  1. Add all ingredients to a stand mixer and blend on low speed about 4 minutes until they form a crumbly mixture.Fruit & Nut Bar Ingredient breakdown
  2. Drop the blend onto a large sheet of parchment paper.
  3. Fold the sides of the parchment paper over the mixture and press the mixture flat and square with a rolling pin to a thickness of about 0.5 cm.
  4. Cut the bars to about 2 inches by 5 inches to approximate a weight of 60 g.
  5. Wrap bars individually with tin foil.

Makes 9 bars.

Profi Bake Contributes:

10.3 g of Complete Protein and 5.1 g of Dietary Fiber per servingFruit & Nut Bar NF Table

Share this
03 Aug 2017

Canada’s new food guide is shifting away from meat and dairy. Do you have a plant-based strategy in place?

The Canadian government has just issued draft recommendations for Canada’s new Food Guide. Unlike the previous Canadian Food Guides, these recommendations were deliberately developed without consultation from industry but instead were based on almost 20,000 responses received from Canadian consumers.

The three main areas of differences with the recommendations for Canada’s new versus the current Food Guide are a) the focus on eating patterns instead of food categories and b) the emphasis placed on the importance of including a “high proportion of plant-based foods”1 and c) the impact that certain food choices have on our environment.

Under the “Guiding Principle 1” of the draft recommendations, the focus is on the importance of eating nutritious and wholesome foods such as vegetables along with fruit, whole grains and plant-based proteins.

The draft recommendation goes even further advising that the shift to plant-based foods will help Canadians eat less red meat. As well, the recommendation provides food suggestions that can help consumers with busy lifestyles. For example, the recommendation includes the suggestion for Canadians to choose items such as “fortified plant-based beverages” and “pre-packaged foods and beverages for convenience.”

Included in the draft recommendation is the suggestion to shift to foods that contain mostly unsaturated fats rather than mostly saturated fat. To consumers, this is encouragement to shift away from foods derived from animals such as cream, high fat cheeses and butter and meats containing high levels of saturated fats.

Under “Considerations”, the draft recommendations acknowledge the impact our food has on our environment. Again, emphasis is placed on a shift towards diets high in plant-based foods and lower in animal-based foods that are associated with “lessor environmental impact”.

Phase two of the draft recommendation provided all Canadians the opportunity to comment online of the proposed guide until July 28, 2017 with plans in place to publish the results in late 2017. In early 2018, part 1 of the new dietary guidance policy report for health professionals and policy makers will be released with part 2 consisting of healthy eating patterns and recommended amounts and types of foods scheduled to be released in early 2019.

What does this mean to manufacturers and product developers?

Given the large emphasis placed on plant-based proteins in Canada’s new Food Guide recommendations, now is the perfect time for any food and beverage company to create and implement a strategy in anticipation of addressing the growing demand for plant-based protein products expected within the marketplace

This is especially important given that consumers today, are not even waiting for government implementation of these guidelines. For example, 38% of consumers are claiming to eat meatless meal once a week or more. (Source: Innova Market Insights 2016 surveys). The percentage of consumers claiming to be vegan/vegetarian (once considered to be a very niche market) has jumped 600% in the last couple of years to represent 6%. The new food guidelines should continue to fuel this already growing trend toward plant-based food consumption.

With the long lead times associated with modifying existing product formulations and even greater lead times required when creating and launching new product innovations, it is important to start as early as possible. Given the complications associated with working with plant-based proteins, it is best to work with an ingredient supplier that has the experience and knowledge to guide a company effectively through the process on how to modify every day foods and beverages as well as how to create innovative product concepts from scratch using plant-based proteins.

The speed at which small, entrepreneurial companies are launching new products into the marketplace that address today’s consumers health needs, is another reason not to wait.

These are exciting time for Canadian consumers and there is no better time for food manufacturers to help consumers improve their eating habits today by providing a wide variety of convenient, plant-based protein food and beverage options.

Interested in receiving a plant-based protein trend presentation or application support for any product development opportunities? Please contact your Dealers sales consultant or 905 458 7766 or info@dealersingredients.com.

 

1Source: Pippus, Anna (2017, July 12, updated July 18) Progress! Canada’s new Food Guide will favor plant-based protein and eliminate dairy as a food group. HUFFPOST. Retrieved from http://www.huffingtonpost.com/entry/progress-canadas-new-food-guide-will-favor-plant_us_5966eb4ce4b07b5e1d96ed5e 

 

Share this
19 Jul 2017

Trouble Shooting Tips for Formulating Plant-Based Protein Beverages

The growing desire of mainstream consumers’ focus on leading a more healthful lifestyle is driving today’s trend for protein beverages.

However, formulating protein beverages to take advantage of this trend, can be a bit of a challenge.  Here are eight tips from Dealers Ingredients Product Development team, creators of Profi, the award-winning* plant-based protein, to help get you started when creating your own-plant-based instant beverage mix concepts.

  • Are you planning to make a protein claim with your plant-based protein beverage? If yes, then, you need to calculate your protein rating which is determined by the PER (Protein Efficiency Ratio) x RDI (ie. quantity of protein in a reasonable daily intake). For example, if the protein(s) selected has a protein rating of 20 g or more you can then make a claim of “excellent source of protein” in Canada.

 

  • It is important to use some type of thickening agent such as guar gum to provide mouthfeel and to suspend the proteins when mixed in liquids.

 

  • In general, there is an expectation that protein powder beverages will taste sweet. Sugar can be used. However, scoop size would be very large and many consumers are not in favour of sugar. To reduce the sugar content, alternative, approved sweeteners are recommended. For example, in Canada sucralose is 600x as sweet as sugar, stevia extract is approx. 200x as sweet and aspartame is 160x as sweet as sugar.

 

  • As sweeteners tend to be used in small quantities, it is important to pre-blend them with the other dry ingredients prior to mixing them into the full batch.

 

  • Flavours 
    • If creating a chocolate protein beverage, it is important to test a wide range of chocolate or cocoa powders to obtain the right range of characteristics. Colour, taste and bitterness all have a significant impact on consumer perception of the final product.
    • If creating a vanilla protein beverage, it is important to test a wide range of vanilla flavours as they vary from woody, to fruity, to floral, to spicy and there are a wide range of strengths.

 

  • Salt is quite important especially when developing a chocolate flavoured beverage. Chocolate beverages without saltiness will not taste like chocolate. Sodium content is an area consumers are paying a lot of attention to and it is important to target not to be less than 400mg per serving. Akzo Nobel’s OneGrain can help replace salt on a 1 to 1 basis, with sodium being reduced by up to 50%.

 

  • Always test the dry mix using a variety of mixing options (ie. shaker, spoon, blender, etc.) as a variety of mixing options will provide different results in terms of viscosity, foaming and the solubility of the mixture.

 

  • Internal competitive taste test analysis that focus on flavour identification, strength of sweetness, mouthfeel and cleanliness will provide an ideal measurement of consumer acceptance of the product.

 

Do you have additional questions on how to work with plant-based proteins such as Profi™ Complete High Protein Plant-Based Proteins*, Natralein™ Pea or Brown Rice Proteins or Akzo Nobel OneGrain Salt Replacer?

Contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com for additional support and requests for samples.

*Profi, Complete High Protein Plant-Based Composite (HPPC), winner of 2016 DUX Ingredients and Technology award and 2x Finalist in 2016 CTAQ Food Innovation Award, Specialty Products Category.

Share this
19 Jul 2017

Why Shy Away From Soy and Soy Protein?

Although, soy and soy protein are often promoted as a healthy choice, there are several reasons why we recommend shying away from soy. Here are our top 5 reasons:

1. Soy is an Allergen. According to Health Canada the Canadian Food Inspection Agency (CFIA), allergy associations and the medical community, soy has been identified as one of the ten priority food allergens. A priority food allergen is a substance identified by the organizations and associations listed above as most frequently associated with food allergies and allergic-type reactions. (1)

2. 94% of Soy is Genetically Modified. (2) According to the USDA, the percentage of genetically engineered (GE) soybean in US reached 94% level in 2016. Although, not as high as the US, according to Statistics Canada, 58% of soybeans in Quebec and 61% of soybeans in Ontario were GM in 2014.(3)  In Canada, GM foods do not have to be labeled. However, some food companies have chosen to label their products as “non-GMO”.

3. Taste is Unappealing. Taking just a sip or two after mixing a scoop of soy protein powder in a cup of water is all it takes for many people to decide that “it tastes so bad that they can’t get it down.” “The search for a better-tasting soy protein “may be fruitless because the best soy protein powders are designed to deliver the maximum amount of protein and are mass produced to accommodate many palates.”(4)

4. Soy is a trypsin inhibitor (5). Trypsin is a protein-digesting enzyme that is produced in the pancreas. Inhibiting protein digestion could lead to digestive distress including feeling gassy, bloated, pain and diarrhea.
However, if soy is fermented (ie. natto, tempeh, tamari and miso), it is expected most of the trypsin inhibitors are removed. So, it is better to consume fermented than non-fermented soy for health reasons.

5. Soy contains phytates. Phytates are the substance that blocks the absorption of essential minerals such as calcium, magnesium, copper, iron and zinc in the intestinal tract. Even if the soy is fermented, it is still unable to break down the phytates. (6)

Alternative Sources of Plant-based Proteins
Looking for an alternative plant-based proteins that do not contain any soy protein? We have the perfect solution for you! Award-winning Profi Pro, the complete high-protein plant-based composite (HPPC) is non-GMO, gluten-free, 100% vegan, neutral to mild sweet taste, PDCAAS, Halal and Kosher certified. Or if you are looking for a single source, great-tasting protein, Natralein Pea and Brown Rice Proteins are also available.
Contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to learn more and to request a sample.

(1)Source: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-allergies-intolerances/food-allergies.html
(2)Source: United States Department of Agriculture Economic Research Service USDA ERS-Recent Trends in GE Adoption https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx
(3) Source: Article Where in the world GM Crops and Foods, page 20 https://gmoinquiry.ca/wp-content/uploads/2015/03/where-in-the-world-gm-crops-foods.pdf Actual numbers sourced from Statistics Canada. Table 001-0072 – Estimated areas, yield, production of corn for grain and soybeans, using genetically modified seed, Quebec and Ontario, in metric and imperial units, annual, CANSIM (database).
(4) Article “Which Brand of Soy Protein Powder is Best Tasting?” by Cassie M. Chew, August 6, 2015 http://www.livestrong.com/article/331321-which-brand-of-soy-protein-powder-is-best-tasting/
(5) A Soybean Trypsin Inhibitor Crystallization and X-ray Crystallographic Study by the Journal of Biological Chemistry, Vol 262, No. 3 Issue of February 10, pp. 1099-,1977. http://www.jbc.org/content/252/3/1099.full.pdf
(6) Phytate: impact on environment and human nutrition. A challenge for molecular breeding. Journal of Zhejiang University Science B by Lisbeth Bohn, Anne S. Meyer and Soren K. Rasmussen. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2266880/

Share this
18 Jul 2017

Profi Gluten-Free Protein Cupcake with Butter Buds Vanilla Icing Recipe

Now you don’t have to make a choice between healthy and decadent with Profi Gluten Free Protein Cupcake with Butter Buds vanilla icing recipe. Interested in receiving a sample of Profi Bake or Butter Buds functional dairy flavour concentrate? Contact your Dealers Sales Consultant or call us at 905 458 7766, info@dealersingredients.com.

 

ein chocolate cupcake Recipe

 

Recipe first published in Bakers Journal, September 2016 Recipe Booklet.

 

Share this
12 Jul 2017

PROFI™ Berry Cherry Protein Smoothie

An on-trend, berrylicious protein smoothie recipe containing 10 g of complete protein per 403 ml serving!

Profi Berry Cherry Recipe Ingredient Chart

Preparation Instructions:

  1. Add orange juice, frozen berry cherry fruit blend and Profi Pro™ to a blender.
  2. Blend for 3 minutes or until smooth.
  3. Makes 2 servings.

 

Protein Cherry Berry Smoothie Nutritional Facts Table

 

 

 

Profi Pro Contributes:
10 g of Complete Protein per 403 ml serving.

Share this

© 2016 Dealers Ingredients Inc. All rights reserved.