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
12 Jul 2017

PROFI™ Strawberry-Banana Protein Smoothie

Profi Strawberry Banana Smoothie Ingredient ChartSweet and refreshing, this Strawberry-Banana Smoothie recipe is perfect for boosting your protein intake anytime.

Preparation Instructions:

  1. Add Fruit Beverage, Frozen Strawberries and Bananas and Profi Pro to a blender.
  2. Blend for 3 minutes or until smooth.

Makes 2 servings.



Protein Strawberry-Banana Nutritional Facts TableProfi Pro Contributes:

10 g of Complete Protein per 403 ml serving.

Share this
12 Jul 2017

PROFI™ Fruit Kale Protein Smoothie

Kale turns into a real powerhouse with the addition of Profi Pro high protein plant-based protein.

Profi Fruit Kale Recipe Ingredient Chart

Preparation Instructions:

  1. Add sweetened almond milk, frozen fruit kale blend and Profi Pro to a blender.
  2. Blend for 3 minutes or until smooth.

Makes 2 servings.



Protein Kale Smoothie Nutritional Facts Table


Profi Pro Contributes:

10 g of Complete Protein per 403 ml serving.

Share this
12 Jul 2017

PROFI™ Carrot Cake Protein Smoothie

Protein Carrot Cake Smoothie Nutritional Facts TableProfi Carrot Cake Smoothie Ingredient ChartNow you can “have your (carrot) cake” and in this case “drink it” too!

Preparation Instructions:

  1. Add grated carrots, bananas, almond milk, cinnamon, nutmeg and Profi Pro to a blender.
  2. Blend for 1 minute or until smooth.

Makes 1 serving.


Profi Pro Contributes:

20 g of Complete Protein per serving.

Share this
06 Jun 2017

PROFI™ High Protein Artisan Bread Recipe

Profi Artisan Bread Ingredient Table
Preparation Instructions:

    1. Mix all ingredients without starter and leave it at 21 °C for 1 hour.
    2. After 1 hour, add the mature active rye starter.
    3. Knead dough for 5 minutes
    4. Bulk ferment the dough for 4 to 5 hours at 21 °C.
    5. Shape into 2 loaves and place on a pan, cover with plastic wrap and bench for 20 minutes.
    6. Leave overnight for slow proofing in the refrigerator.
    7. Remove from the refrigerator and remove the plastic wrap.
    8. Bake at 475 °F with steam for about 40 minutes until the internal temperature reaches 97 °C.
    9. Remove from the oven and depan.
    10. Cool at room temperature before slicing or bagging.

Makes 2 loaves of bread.

High Protein Artisan Bread Nutritional Facts Table

Profi Bake Contributes:
2.4 g of Complete Protein and 1.2 g of Dietary Fiber per serving.





Share this
06 Jun 2017

How To Make a Protein Claim: Three Easy Steps

Plant-based proteins are one of the hottest food trends today. One of the first steps when creating plant-based protein products is to determine if a protein claim will be made on the packaging.

Protein claims on packaging such as “source of” or “high in protein” in Canada are based on a food’s protein rating and protein rating is determined from both the quality of the protein, as measured by the PDCAAS or PER score, and the quantity of the protein in the food product.

Protein Quality Determination is one of the most poorly understood areas of the Canadian and US food regulations. Some of the difficulty stems from the lack of good data to clarify the protein quality of food ingredients. The reason for the lack of data is the high cost and complexity of Protein Quality Analysis.

But there is no need to get discouraged. A simple three step process has been prepared to assist with determining the Protein Quality of any food product that has been enhanced in protein by the addition of a protein supplement. Let’s start with a quick explanation of PDCAAS and PER.

PDCAAS and PER are both recognized measurements for the quality of protein in food products. PDCAAS is determined based on a combination of the measured Protein Digestibility and the Amino Acid Composition of the food relative to requirements set out by the World Health Organization (WHO), Food and Agricultural Organization of the United Nations (FAO) and the United Nations University (UNU).

As per Canadian Food Regulations:  PER = PDCAAS x 2.5, where 2.5 is the PER of Casein.

Therefore, PER is a measurement of the relative quality of a protein in relation to the quality of Casein, the protein in milk.

In Canada, the Protein Rating of a food determines the allowance for protein quality claims.   If the protein rating is >20, this food would then qualify as a “Source of Protein”, or “High in Protein”.   The basic overall formula for the determination of Protein Rating is simple:

Protein Rating = PER (Protein Efficiency Ratio) X Quantity of Protein in a Reasonable Daily Intake (RDI) of that food (1)

So, how do you calculate this?

Step 1:  Determining the PER for a Food Product

Here is where the difficulty normally lies.   Health Canada has provided a list of PER values for about 50 foods.(2)   However, this list is rather short when considering all of the protein options available today.  It is possible to have your product tested for PER, but this is expensive, it takes time and depending on what you have used for your protein source, you may find notable variation from sample to sample.

However, vegan protein powders such as PROFI Pro™ and PROFI Bake™ produced by Dealers Ingredients can help out. Both of these options are easy to incorporate into most foods as they provide a neutral taste, blend well in both water and oil based systems and are GMO free, Gluten free, Kosher and Halal certified.  Also, PROFI Pro™ and PROFI Bake™ each have a PDCAAS value of 84% and a PER of 2.1.

Step 2: Determining the Quantity of Protein in the RDI

Below is the formula used for determining the quantity when the Protein in the food is all, or nearly all, coming from a Protein supplement or composite.

Quantity of Protein in RDI = RDI  X  % Protein Supplement used in the product  X  % Protein in the Protein Supplement

Step 3: Calculating the Protein Rating of Food Product

Below is an example of the calculation:

If 6.5% of PROFI Pro was added to a food product that has a Reasonable Daily Intake of 200g, and since PROFI Pro is 78% Protein with a PER of 2.1:

Protein Rating = PER X Quantity of Protein in one RDI of that food

= 2.1 X 200 g x 6.5% x 78%

= 2.1 X 10.14g

= 21.3 and this is >20.   So, you can make a “Source of Protein” or “High Protein” claim on your food package.

If you would like to learn more about the award-winning PROFI™, high protein plant-based composite (HPPC) and/or assistance in determining protein quality claims using PROFI Pro or PROFI Bake, please contact Dealers Ingredients at 905-458-7766, info@dealersingredients.com or www.dealersingredients.com.




  1. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/elements-within-the-nutrition-facts-table/eng/1389206763218/1389206811747?chap=7
  2. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/elements-within-the-nutrition-facts-table/eng/1389206763218/1389206811747?chap=0 (see Protein)


Share this
06 Jun 2017

PROFI™ High Protein White Bread Recipe

Profi White Bread Ingredient TablePreparation Instructions:
1. Warm the water to 40 °C. Add yeast.
2. Combine all dry ingredients and mix for 1 minute on low speed in a mixer.
3. Add oil and water and yeast and mix continue to mix for 1 minute.
4. Knead for 3 minutes on a low speed in the mixer.
5. Place in a 100 °F oven for 1 hour until the dough has doubled in size.
6. Place 200 g of dough into 2 oiled mini aluminum bread pans.
7. Proof in a 100 °F oven for 1 hour until the doughs have doubled in size.
8. Bake at 375 °F for 15 minutes.
9. Cool breads and freeze or serve.
Makes 2 mini loaves.

Profi White Bread Nutrition Facts Table

Profi Bake Contributes:
2.9 g of Complete Protein and 1.5 g of Dietary Fiber per serving

Share this

© 2016 Dealers Ingredients Inc. All rights reserved.