Conventional and organic plant-based proteins

Plant-based proteins have nutritional properties that are perfectly adapted for vegans and vegetarians, as well as those who are lactose- or gluten-intolerant. They represent an ideal alternative to animal proteins.

Proteins play an important structural role in the human body. They participate in the renewal of muscle tissue, hair, nails, skin and the bone matrix. As the main component of digestive enzymes, haemoglobin, hormones, receptors or immunoglobulins, they are involved in various physiological processes (ANSES, 2019).

Plant-based proteins are a source of essential nutrients. They contain useful compounds, such as minerals (iron, zinc, magnesium), fibre, fatty acids (omega-3 and -9) and vitamins.

1. Advantageous nutritional properties

a. Cereals
b. Pulses
c. Oilseed plants

2. Organic plant proteins : Health benefits

a. Muscle maintenance and growth
b. Maintenance of bone mass and strength
c. Effect on satiety

Plant-based proteins can cover the daily requirements for protein and also essential amino acids. Lysine, isoleucine, leucine, valine, cysteine, methionine, threonine, phenylalanine, tryptophan are the nine essential amino acids that the human body cannot synthesize in sufficient quantities. They must be supplied by the diet to meet nutritional needs.

According to the protein source, content and quality, the amino acid composition and availability can vary. Elementa has selected different sources of plant-based proteins that have particular properties.

The scientific literature details the various benefits that plant-based proteins offer, with many studies demonstrating the specific positive effects of plant proteins. Plant-based proteins appear to have many benefits, particularly on health: enhanced sleep, cardiovascular health, weight control and immune system.

Essential amino acids derived from plant-based proteins help promote muscle maintenance and growth. BCAAs are essential amino acids that are broken down in skeletal muscles (see, for review, Shimonura et al. 2006). Supplementation with these BCAAs, before or after exercise, may help increase muscle mass and limit the breakdown of muscle proteins due to their anti-catabolic properties.

Additionally, one study showed that proteins help favour the maintenance of muscle mass with age, particularly when plant-based protein-rich diets are consumed (Gorissen et al. 2018). Another study noted that the synthesis of muscle proteins depends on the quantity of leucine (a BCAA) available (Norton et al. 2010).

The type and quantity of proteins consumed in the diet have a significant impact on bone mass and strength. Researchers at the Department of Physiology at the University of Grenada showed the benefits of a protein-based diet for bone health (Nebot et al. 2104). A high-protein diet appears to improve bone properties in rats. Another study, published in the American Journal of Clinical Nutrition in 2008, indicates that diets high in protein may help enhance bone mass and decrease the number of fractures when calcium intake is sufficient. Moreover, the study underlines the important role proteins play in bone health, for the prevention of osteoporosis and sarcopenia

Satiety is the absence of hunger between meals, a feeling that is generally increased after consumption of a high-protein meal. A study conducted by INSERM Lyon in 2012 accurately describes the double-loop chain reactions triggered by the digestion of proteins, and how it involves the nervous system. First, the presence of oligopeptides, derived from protein digestion, affects nervous system receptors, which send a signal to the brain, which in turn triggers glucose synthesis in the intestine. The increase in glucose concentration in the intestine sends a signal to the brain — specifically the hypothalamus — which controls food intake and feeling satiated (full).

Proteins are generally used in high-protein diets for weight loss, and their effects on feeling full have been proven. A study showed that intake of plant-based (bean and pea) proteins favourably influences appetite relative to animal proteins (pork and veal) at equivalent caloric and protein amounts (Marlene et al. 2016).

In parallel, dietary protein contributes helps fight against obesity and metabolic syndrome, it is involved in satiety and energy metabolism (Westerterp et al. 2012)

Dietary plant-based proteins are found in significant quantities in cereals, pulses, oilseeds, grains and algae.

Elementa’s range of proteins are food ingredients with high protein concentrations.

On a regulatory level, the Codex Alimentarius defines these ingredients as “vegetable protein products” (VPP). VPPs are « food products produced by the reduction or removal from vegetable materials of certain of the major non-protein constituents (water, oil, starch, other carbohydrates) in a manner to achieve a protein (N x 6.25) content of 40% or more. The protein content is calculated on a dry weight basis excluding added vitamins, minerals.” (Codex Alimentarius 1989).

The Codex Alimentarius FAO/WHO oversees international food standards, guidelines and codes of practice. According to the general standard, protein content must be equal to or greater than 40% (on a dry weight basis) for a food products to be called VPP. (General Standard for Vegetable Protein Products (VPP) Codex Standard 174-1989. Adopted in 1989. Amended in 2019.)

Moreover, the Codex Alimentarius presents the general guidelines for the use of VPP in food (General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods CAC/GL 4-1989) that defines the conditions for using the term VPP, labelling rules and use in food intended for human consumption.

Plant-based proteins are ingredients that can be incorporated in formulas as nutritional ingredients for protein supplementation. Various manufacturing processes can increase the protein concentration relative to the raw product. They also help improve the technological properties of proteins (e.g. their solubility), as well as decrease the impact of any potential antinutritional inhibitors, thereby enhancing protein digestibility.

Proteins can also be used as functional ingredients. According to their source, plant-based proteins have very useful functional properties for product formulation. They are used for their emulsifying, jellifying and thickening properties, for their capacity to retain water and their filmogenic properties (AFFSA, 2007).

Our range of products includes various types of plant-based proteins adapted to your formulation needs :

The isolates in our range are obtained by aqueous phase extraction followed by a separation step and then a drying step. This process is achieved using a flour (delipidated or simple) or a concentrate.

The proteins are extracted by adjusting the pH. This process produces a powder with a high protein content of up to 80% in dried form.

Isolates can be used in a wide range of formulations, for sports or dietary nutrition. They provide a valuable source of protein, and are used in recipes for dietary products such as protein bars and meal replacements.

• Fine creamy white powder
• Neutral taste with a dominant cereal flavour
• Ideal for sports nutrition drinks
• Other applications: protein bars, ice cream, bakery products, etc.

• Fine beige powder
• Neutral taste with cereal flavour and hints of plants and nuts
• Good solubility: ideal for sports nutrition drinks
• Other applications: protein bars, ice cream, bakery products, etc.

• Cream coloured powder
• Neutral flavour with slightly bitter planty notes
• Easy to disperse and dissolve
• Applications: binder for meat substitutes, in beverages, specialised nutrition and nutritional powders and sports products (bars and snacks)

• Salmon/light peach coloured powder
• Neutral flavour
• Very highly dispersible and soluble
• Applications: nutritional powders and specialised nutrition, drinks, meat substitute products and snacks

• Light yellow coloured powder
• Neutral flavour
• Excellent dispersibility and dissolving properties
• Applications: beverages, specialised nutrition, bars and snacks, nutritional powders in meat substitute products, etc.

Plant protein concentrates are manufactured differently depending on their source, and on the starch and lipid content of the seed.

Oilseed concentrates are obtained from oilcake, after pressing the seeds. The cake is then dried and ground to obtain a fine powder.

Protein seed concentrates are obtained using a mechanical separation concentration process which separates the starch (large particles) from the proteins (fine particles). 

In both cases, there is neither a chemical extraction nor the use of solvents.

Concentrates are used in the formulation of protein bars and sports nutrition products. They can be used to make vegetable protein powder mixes for sprinkling on, for smoothie-type drinks, or for incorporating into recipes for bakery products, diet dishes, spreads or dippers.

• Yellow coloured powder
• Typical pea flavour
• Ideal in snack formulations, bakery or pastry products, spreadable products
• Acts as a stabiliser and improves consistency: viscosity and smooth texture
• Good emulsifying properties: suitable egg substitute for vegan alternatives

• Pale green powder, vegetable odour
• Predominantly toasted almond flavour
• Ideal in the formulation of protein bars and sports nutrition drinks: shaker and smoothies

• Fine, cream coloured powder
• Planty odour and flavour, with a hint of pulses
• Good emulsifier, easy to dissolve and good frothing activity
• Applications: dairy or meat substitute products and in bakery products and snacks

• Fine, peach/light salmon-coloured powder
• Planty odour and flavour
• Good gelling and emulsifying agent, fine texture and mouthfeel
• Applications: bakery products, meat substitute products, snacks (energy bars, cereals) and dairy alternatives

• Off-white to pale yellow coloured powder
• Planty flavour
• Good emulsifier, very soluble and dispersible, improves texture
• Applications: dairy alternatives (as a stabiliser, for example), in meat substitute products or in bakery products (to replace eggs)

Source : AFFSA, Apport en protéines : consommation, qualité, besoins et recommandations » 2007

Several health claims can be used for proteins:

• “Protein contributes to the increase in muscle mass”;
• “Protein contributes to the maintenance of muscle mass”;
• “Protein contributes to the maintenance of normal bones”.

Regulation No 432/2012 on health claims stipulates that “The claim may be used only for food which is at least a source of protein as referred to in the claim SOURCE OF PROTEINS as listed in the Annex to Regulation (EC) No 1924/2006”.

A food product is called: 

• “High in protein” if at least 20% of the energy value of the food is provided by protein;
• “Source of protein” if at least 12% of the energy value of the food is provided by protein.