+31 314 373 333There will be an estimated nine billion mouths to feed in 2030, which will drive up the demand for protein by more than 50%. It is time to tap into alternative sources of protein, whether plant-based (veg) protein or animal-based (non-veg) protein. However, plant-based proteins (also referred to as vegetable proteins) are often temperature-sensitive and challenging to process properly. Hosokawa Micron provides mixing and drying systems that can tackle these challenges with efficient and sustainable solutions.
Sources of plant-based proteins include brewers spent grain, okara (soy, oats, almonds, rice), cereals (fermented wheat, corn gluten, fibers & starches), seaweed (alginates), fruit & veg pulp. Plant-based or vegetable proteins offer a wide range of commercial opportunities for food producers. The challenge is not only to maximize the efficiency of protein production, but also to achieve the highest quality of protein meal since – due to a higher digestibility rate – this can play a key role in reducing the carbon footprint.
Technological solutions for alternative protein sources
In recent decades, the food processing industry has been working hard to develop new methods for the efficient production of high-quality protein from alternative sources. At Hosokawa Micron, for example, we have developed effective drying systems to turn ‘new’ plant-based proteins into high-quality protein powders for the Food & Feed industry.
Selecting the right drying process
The drying phase is particularly vital when it comes to obtaining the maximum amount of high-quality protein powder from your processing line. Under-drying of the wet press cake can result in the growth of fungi or bacteria, but over-drying can cause scorching which will damage the delicate nutrients in the protein. The right drying process is therefore necessary to extend the shelf life and safeguard characteristics such as digestibility and mouthfeel as well as the nutritional value and quality of the protein powder.
