Ones to watch: Nutritional beast

The dietary profile of alternative proteins has long been the topic of much debate and some controversy. Louise Davis hears from the new breed of producers that are finessing their offerings to compete against animal proteins and clean up their own categories in a bid to make plant-based proteins as nourishing as possible without compromising taste or performance

Protein quality and quantity. Fortification. Fiber content. Anti-nutritional factors. Fat content. Sodium. Allergens. And that’s just a short list of the many nutritional issues to be considered before a new plant-based product hits the market. Plus, it doesn’t even consider the fact that these issues must be balanced against the need to create a delicious product that looks, tastes and performs like the salmon filet, chicken cutlet, or juicy burger it aims to replace.

There is no doubt that alternative proteins (primarily plant-based) offer a potential solution to global protein needs while addressing environmental concerns. However, their nutritional profile varies from that of animal-based proteins. Some plant-based proteins lack essential amino acids and have lower protein content than animal sources. They can also be deficient in iron, zinc, and B12. Anti-nutritional factors can reduce nutrient absorption. Some plant-based processed foods may also be high in unhealthy additives, while allergens such as soy and nuts are potential concerns.

Against this background is the ongoing negative media coverage of plant-based proteins, which often focuses on nutritional concerns. The processed nature of many plant-based products is scrutinized, with worries about excessive sodium, unhealthy fats, and added sugars. Additionally, media outlets sometimes oversimplify complex nutritional issues, creating misleading narratives about the overall healthfulness of plant-based diets.

A recent study from the Quadram Institute that assessed plant-based products on sale in the UK found that, in general, plant-based products were higher in fiber but lower in protein, with a small percentage of the products supplemented with essential vitamins and minerals. But the researchers discovered major differences in the nutritional qualities of different plant-based products on the market. “Currently there is a large amount of variation in how healthy these products are, but this presents an opportunity for food manufacturers to up their game and improve their formulations, including through fortification with essential vitamins and minerals,” noted first author of the study, Dr Liangzi Zhang.

Around the world, many producers are embracing this opportunity and innovating to enhance protein content and amino acid profiles through approaches such as blending different plant proteins. Fortification with essential nutrients is common. Additionally, advancements in processing technologies are reducing anti-nutritional factors and improving taste and texture.

Ultimately, careful formulation coupled with intelligent fortification can create products that are nutritionally equivalent – and in some cases, far superior – to animal-based proteins. Here, we profile the players helping us to hit our macros in the most delicious and sustainable way possible.

Ofek Ron, Oshi

With the tagline ‘Better than the reel thing’, Ofek Ron and his team at plant-based salmon company, Oshi, have made their mission clear. But is the firm’s salmon-inspired filet product genuinely ‘better’ when it comes to nutrition? “Our primary protein source is soy, chosen for its functionality, availability, and nutritional benefits,” says the company’s affable CEO & Co-Founder. “Soy is a wholesome protein source that meets our requirements. We also include mycelium-based protein as a secondary source. Soy has a PDCAAS score of 1 (just like salmon itself) and it contains all the essential amino acids as well as a variety of other nutritional elements and minerals.”

Ron reports that the extraction and isolation of protein are handled by Oshi’s ingredient manufacturers, although NDA agreements prevent him from disclosing their specific methods. But he can speak freely when it comes to the subject of fortification, which is something that plant-based alternative proteins players need to consider carefully. “Our product is fortified with 18g of protein, Omega-3s, and has fewer calories and less fat compared to conventional salmon,” Ron says. But what is the actual fat profile? “We blend sunflower oil with algal oil to create a fat profile lower in percentage than that of conventional salmon. This blend is rich in Omega-3s (DHA and EPA), which are considered ‘good fats’.”

Although soy itself can be an allergen, Oshi has also been careful to ensure measures have been taken to avoid other allergens or contaminants creeping into its supply chain. “In terms of our management of allergens, we carefully verify our suppliers, select sites based on allergen presence, and have a comprehensive allergen management policy at our production sites,” Ron explains.

Thumbs up from consumers

A higher-protein, lower-calorie, lower-fat ‘salmon’ filet may sound too good to be true. So, have these benefits on the nutritional side come at any cost on the taste side? Ron firmly believes not – and he has customer feedback to support his stance. “Our product’s high repurchase rate suggests that people really enjoy its taste,” he says simply. But he also acknowledges that it has been somewhat of a journey to achieve such positive results. “Getting to this point where we have customers who buy the product again and again wasn’t straightforward. We initially launched a product that didn’t meet expectations. However, with honest feedback from our customers, we made targeted improvements. We conducted pilots with chefs, iterated based on their input, and finally, on the third iteration, we got it right. Throughout this process, we collaborated closely with flavor companies to refine the taste and meet our goals – both in terms of taste and nutrition – together.”

Soy has a PDCAAS score of 1 (just like salmon itself) and it contains all the essential amino acids as well as a variety of other nutritional elements and minerals

Replicating the complex flavor, texture, and appearance of salmon is no mean feat, but Oshi has invested heavily in R&D to overcome the hurdles. Its focus on using high-quality ingredients and production process – a method that involves combining layers of plant-based protein, algae extracts, and fat to create a structure that mimics the fibrous nature of real salmon – has resulted in a product that very closely resembles its animal-based counterpart.

There’s one ingredient that Ron is proud to say isn’t in his innovative product. Salmon, being a popular seafood choice, is particularly vulnerable to microplastic contamination. As salmon consume smaller organisms that may have ingested microplastics, these particles can accumulate in their tissues and are concentrated in the parts of salmon that we eat, such as the fillets. “There’s also mercury in the oceans, which gets into our food and our bodies,” says Ron. “And aquaculture still sees high use of antibiotics. These are definitely not on our list of ingredients!”

Henry Schwartz, Elmhurst 1925

US plant-based food and beverage company, Elmhurst 1925, recently launched a new offering that Henry Schwartz, CEO & Founder, believes ticks all boxes in terms of nutrition as well as taste. “We are incredibly excited to introduce our latest innovation, Elmhurst TerraMeat Plant-Based Chick’n,” he begins. “With its clean label and single-ingredient formulation, it represents our commitment to providing nutritious, high-quality alternatives that meet the evolving demands of health-conscious consumers.

“Our use of hemp protein, known forits sustainability and high nutritional value, ensures that TerraMeat not only delivers exceptional taste and versatility in cooking but also aligns with our dedication to environmental responsibility. This product is a game-changer, offering the healthiest and most sustainable way for people to get their protein.”

Any hyperbole on Schwartz’s part can be attributed to the fact he’s genuinely excited about this development. “At 90 years’ old, I have seen many changes in the food industry, but I believe TerraMeat has the potential to redefine the plant-based meat market,” he explains. “Thanks to the innovative HydroRelease technology developed by Dr Cheryl Mitchell, we are able to harness the full nutritional quality of hemp protein, making it a wholesome, protein-rich option that satisfies both dietary preferences and the desire for a more sustainable food future.”

Schwartz explains that hemp was chosen as the primary protein source for the new product due to its superior protein quality and sustainability. “It is a complete protein, containing all nine essential amino acids, which sets it apart from many other plant-based proteins,” he adds. “This ensures our product provides a comprehensive nutritional profile without the need for blending with other protein sources.”

And how does Elmhurst 1925 back up such nutritional claims? “They are substantiated through the work of our in-house R&D department, which is led by experienced scientists, including the renowned Dr Mitchell,” Schwartz says. “We conduct extensive testing and research within our facilities to ensure the accuracy of our nutritional data. The credibility of our claims is further supported by Dr Mitchell’s expertise and the rigorous processes our team follows in developing and refining our products.”

Safer by design

Allergen management is also a top priority in the company’s production process. “We implement stringent allergen control protocols, including dedicated equipment for allergen-free production lines and thorough cleaning processes to prevent cross-contamination. Our products are also clearly labeled with any potential allergens to ensure consumers can make informed choices,” continues Schwartz. “As we focus exclusively on using hemp protein – which is naturally free from common allergens such as soy, gluten, and nuts – our product is inherently safer for a wide range of dietary needs.”

The company is currently selling a ‘do it yourself’ kit for consumers to create their own cutlets from its hemp protein powder, and Schwartz reveals that his R&D team is also working on plans to develop the company’s own range of preformed products, such as cutlets, as well as other plant-based options including fish, beef, tofu, and mozzarella cheese. “Our focus will remain on maintaining a clean label and ensuring that these products are nutritionally balanced,” he reports. “We will carefully control the levels of fats, sodium, and other additives, using healthy fats and minimizing sodium to maintain the integrity and nutritional value of our products.”

At 90 years old, I have seen many changes in the food industry, but I believe our product has the potential to redefine the plant-based meat market

One area that Elmhurst 1925 doesn’t have such control over is what its food-sector customers choose to do in terms of integrating TerraMeat into end products that maybe aren’t so nutritious. Is Schwartz concerned about potential scenarios such as a fast-food customer using TerraMeat to produce a chik’n cutlet that is still too high in fat, salt, additives, etc? “Although we can’t control how all customers use our product, we are committed to promoting the healthiest-possible applications of our plant-based chicken. We work closely with our food-service partners to ensure they understand the nutritional advantages of our product and encourage them to maintain its integrity in their menu offerings.

“We also provide guidance and recipes that align with our nutritional values, helping our partners create healthier, cleaner dishes. Our goal is to set a standard in the industry that encourages the use of clean, nutritious ingredients across the board.”

Dr Hannah Theobald, Quorn

When asked how Quorn addresses the potential amino acid deficiencies in plant proteins, Head of Nutrition, Dr Hannah Theobald, proffers an answer that helps illustrate where this particular protein source fits into the alt proteins landscape. “Mycoprotein isn’t strictly plant protein, rather it’s fungi protein! I’d like to see the term 'non-animal protein' being used instead of plant protein as fungi are a separate kingdom of life than plants.”

Nomenclature aside, Theobald says that Quorn mycoprotein is a rich source of high-quality protein (PDCAAS 0.996), providing all nine essential amino acids. “Researchers at the University of Exeter have demonstrated that the amino acids in mycoprotein are as bioavailable as animal proteins and as capable of stimulating muscle protein synthesis as animal protein,” she explains. “This research has actually challenged the thinking that non-animal protein is inferior to animal protein. As long as people are eating enough protein – which we most definitely are in Europe – then protein complementation is no longer an issue.”

No complementation necessary is good news, but what about the issue of fortification? “Mycoprotein is a great source of protein and fiber, and source of a number of micronutrients including riboflavin, zinc, selenium, choline, manganese and folic acid,” Theobald says. “Research has shown that mycoprotein is low in phytic acid (which inhibits mineral absorption) and the zinc in mycoprotein is as bioavailable as zinc from animal sources. However, similar to plant sources of proteins, mycoprotein is not a discernible source of vitamin B12 or iron, so we’re exploring the feasibility of fortifying with these two nutrients.”

The fat factor

Quorn mycoprotein is low in fat and saturated fat, which, Theobald notes, is a  great place to start when it comes to formulating products. “Fat contributes more calories to the diet per gram than the equivalent amount of protein or carbohydrate, so our products tend to be lower in calories than the meat equivalent,” she states. “The nutritional value of our portfolio is high, with approximately 90% of our global portfolio being considered as non-HFSS.”

Managing sodium levels in products to meet consumer health guidelines is another issue producers such as Quorn must tackle, and Theobald reports a successful balancing act between taste and nutrition profiles when it comes to salt. “We have category-specific, global nutrition profiles to guide product development, which take into consideration both nutrients to limit (calories, saturated fat, sugars and salt) as well as nutrients to encourage (fiber and protein) in the diet.

“The UK has the most ambitious salt reduction targets for our category, and these have been incorporated into our nutrition profiles,” Theobald adds. “Any new products that we launch are expected to meet the nutrition profiles. In the ‘plant-based’ category, salt is a bit of an Achilles heel, so I’m continually reinforcing the need to watch out for salt and not exceed the UK government salt targets.”

Theobald explains that Quorn is required by law to declare the presence of any of the 14 major allergens that are the most common in Europe and the UK. “Any source of protein has the potential to cause allergy or intolerance and mycoprotein is no exception, so we do draw attention to the fact that some may experience adverse reactions to it, as well as declaring the presence of other required allergens,” she says. “However, reported prevalence of allergy and intolerance to mycoprotein is incredibly rare, and much lower than allergies and intolerances to common allergens.”

As long as people are eating enough protein, then protein complementation is no longer an issue

As for health and nutritional claims, Theobald says Quorn has an extensive research program that has been running for more than 40 years. “This has focused on cardiometabolic health such as cholesterol reduction and glycaemic control, as well as the microbiome and satiety and weight management,” she reveals.  “We will continue to gather evidence on the health benefits with a view to seek health claims approval for use on our products over time.”  

Aside from research, Theobald feels there’s a need to educate consumers about mycoprotein. “Despite Quorn being around for almost 40 years, many consumers are unsure of what mycoprotein is and what its nutritional benefits are,” she feels. “That’s why we explain what it is, how it is made, and its nutritional value on the Quorn website, along with blogs on nutrition-related topics such as vegan, vegetarian and flexitarian diets. We also have a website and social media (Quorn Nutrition) dedicated to healthcare professionals, where we share the latest science around mycoprotein in the context of healthy, sustainable diets.”

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Robin Simsa, Revo

“We use mycelium (mushroom protein) as the main ingredient in THE FILET, our plant-based salmon product,” begins Robin Simsa, CEO of the Austrian company, Revo Foods. “Mycelium has many amazing advantages. For one, it is a biomass with a meaty texture, which means that unlike other protein sources, we do not need to isolate the proteins and then re-structure them with a high-temperature and high-pressure system (such as extrusion), which can reduce important micronutrients, but rather use the mycelium directly in a gentle process at low temperatures. Also, mycelium contains all essential amino acids, is high in fibers, and has a higher bioavailability than beef, which are all fantastic health properties.”

Because mycelium has a complete amino acid profile, protein complementation is not an issue either. But when it comes to fortification, Revo Foods does embrace a certain level of ‘added extras’, as Simsa explains. “We add vitamins such as B12 to give a more complete nutritional profile. Also, thanks to microalgae oils, we are able to increase the Omega-3 content significantly. By using a gentle process at low temperatures, we avoid degradation of the micronutrients and therefore have a better bioavailability.”

In case the above wasn’t already selling THE FILET to you, Simsa also reveals that it has “a relatively low fat profile, which stems mainly from microalgae oil, which is considered a very healthy fat source”. And, he notes, this also leads to benefits calorie-wise.

Taste of the sea

As with many plant-based products, salt was initially a sticking point for Revo, but Simsa reports great progress on this front. “We significantly reduced sodium content in the latest version of THE FILET: it is now less than 1% of the nutritional content, which is a very low number.”

When asked how he approaches the issue of allergens, Simsa notes, “As well as mycelium, our products also contain a small amount of soy, which should be considered for everyone with an allergy against soy. Aside from that, we have extensive HACCP and QM measures in our production facility, which are also put under rigorous testing, to minimize the risk as much as possible.”

Nutritionally, I am very happy with using the high-value ingredients mycelium and microalgae oil, which is why we like to call THE FILET a real ‘superfood

So, Simsa’s succeeded in creating a plant-based salmon filet that is low fat, low salt, and has an excellent nutritional profile. How has he balanced that with the need to produce something that tastes and performs well, too? “I believe we have found a good compromise between ideal nutritional profile and taste in THE FILET,” he comments. “Thanks to our new production process, we achieve a texture that is completely new in the category of plant-based, and it has a great mouthfeel. Also, nutritionally, I am very happy with using the high-value ingredients mycelium and microalgae oil, which is why we like to call THE FILET a real ‘superfood’.”

Greg Shewchuk, MyForest Foods

According to Greg Shewchuk – who became CEO of MyForest Foods in 2023 – one great thing about the Oyster mushroom mycelium that’s the protein source of the firm's MyBacon product is that it offers an advantage in addressing the lower protein levels and amino acid deficiencies often found in plant-based proteins. “Each serving contains 3g of protein per two cooked slices, making up 17% of the product’s weight,” says Shewchuk. “Not only does it deliver a substantial protein content, but it also naturally provides all nine essential amino acids, which eliminates the need for protein complementation strategies
or additional ingredients.”

Shewchuk also points out that mushroom mycelium is an excellent source of dietary fiber, “with 2g per two cooked slices, which accounts for 7% of your daily value”. As a new food and protein source, Shewchuk believes that mushroom mycelium represents a huge advancement in nutrition. “It boasts a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0, the highest possible rating,” he says. “This reflects that our protein is highly digestible, matching the quality of traditional animal-based proteins such as eggs and milk. This quality ensures that consumers receive complete and efficient nutrition from a wholly plant-based source, aligning with our commitment to health and sustainability without compromising on taste or quality.”

Makin’ bacon

MyForest Foods has also taken a clever approach to delivering a bacon product that isn’t as fat-loaded as its traditional counterpart. Oyster mushroom mycelium naturally contains no fat: “However, to achieve the ideal texture and flavor, we add a small amount of coconut oil as a cooking aid,” Shewchuk reveals. “Coconut oil is considered a healthy fat, and it plays a crucial role in creating the perfect crispy texture that MyBacon is known for.” The innovative point here is that the coconut oil added to the package is not part of the core nutritional content of MyBacon. “Instead, it acts as a coating during the cooking process,” he explains. “The amount of coconut oil that remains on the product after cooking is minimal and is what contributes to its crispy finish. This approach allows us to balance the inclusion of healthy fats without compromising the overall nutritional profile of MyBacon, ensuring that the product remains low in fat while still delivering a satisfying eating experience.”

With fat being deftly tackled, surely the issue of salt in a bacon product remains a hurdle? Shewchuk does concede that managing sodium levels has been one of the firm’s most challenging tasks, “as salt is a key component in delivering the savory flavor that bacon lovers expect”. But, he says, “Our sodium content is carefully optimized to closely mimic the flavor profile of traditional pork bacon while staying within recommended health guidelines. Each serving of MyBacon contains 18% of the daily recommended sodium intake. Moreover, it is completely cholesterol-free, offering a healthier alternative without compromising on flavor. By keeping our sodium levels in line with both consumer taste expectations and health standards, we’re able to deliver a product that satisfies the tastebuds without sacrificing nutritional balance.”

We’re able to deliver a product that satisfies the tastebuds without sacrificing nutritional balance

As Oyster mushroom mycelium is naturally free from common allergens, MyForest Foods has a strong foundation for creating a safe product for consumers with allergies. “Since our product is grown whole in vertical farms, we have no need to add fillers, binders, or other elements that are typical allergens (i.e. soy, whey, and wheat),” Shewchuk says. “We’re committed to maintaining this safety throughout our production process by using only five simple, allergen-free ingredients in our recipe.”

Shewchuk is rightly proud of developing such an impressive product, nutritionally speaking, for a category that hasn’t always been so strong on this front. He lays most of the success at the foot of the mycelium itself. “It is the new power crop that allows us to innovate and create amazingly delicious foods that are also nutrient-dense. It’s naturally rich in protein and fiber, forming the foundation of our simple ingredient recipe that delivers on both taste and nutrition. And the proof is in the demand – it is flying off the shelves, and we’re honored to have received numerous awards that recognize both the taste and health benefits of MyBacon.

“By harnessing the unique properties of mycelium, we’ve created a product that doesn’t force consumers to choose between flavor and health,” he says. “Instead, they get the best of both worlds in every bite.”

Lily Nur Sulaiman, THIS

The highly popular UK plant-based meat company, THIS, opted for a blend of soy and pea as the primary protein source in its products. Lily Nur Sulaiman, Senior Research Scientist, says this was chosen due to its well-established nutritional benefits and cost efficiency: “It stands out for its superior functional properties and is one of the leading plant-based proteins with a high protein content that meets dietary needs.” Detailing further, she adds, “Soy protein isolates – with around 90% protein content, and concentrates, containing about 70% – offer a higher protein yield compared with other plant-based options. Soy’s neutral taste and color also make it ideal for maintaining the overall quality of the final product.”

Discussing the merits of isolates and concentrates, Sulaiman says they offer considerably higher protein levels compared with the native ingredient. “Although whole peas contain around 5-6% protein, they also contain high levels of starch. In contrast, pea protein isolate contains up to 80-90% protein, as the starch and other components are removed,” she details. “This allows us to deliver a more concentrated source of protein, improving the nutritional profile without needing large amounts of the raw ingredient. We have in-house experts who ensure we source the right ingredients from suppliers to meet the functional and nutritional needs of our products. Our team is highly knowledgeable in processing protein ingredients – whether concentrates or isolates – and thoroughly evaluates multiple options before selecting the best one for each product. Our strategy involves protein screening to guarantee that the chosen protein meets the functional and safety requirements essential to our product’s performance.”

Naturally, the team is also actively tackling the issue of potential amino acid deficiencies. “Combining different sources to complement each other is one of the strategies to address this,” Sulaiman notes. “Legumes are often limited in amino acids such as cysteine, methionine, and tryptophan, so we can pair them with other plant sources, such as cereals, to achieve a more balanced amino acid profile. This approach is tailored to ensure we reach the desired Protein Digestibility-Corrected Amino Acid Score (PDCAAS). We are currently understanding what levels are efficient to ensure the functionality and nutritional properties of our products are met.”

Mind the gap

On the topic of fortification, Sulaiman says, “We add iron and vitamin B12 to our products to address potential nutritional gaps in plant-based diets. These nutrients are primarily found in animal products, and their absence or limited presence in plant-based foods can lead to deficiencies if not properly managed. The level of iron fortification was selected to achieve a level consistent with the ‘source of iron’ status. The chosen fortification levels are based on recommended dietary intakes set by the UK dietary guideline.”

Sulaiman also reveals THIS is now working on the science of how ingredient selection and processing may have an impact on these nutrients’ bioavailability. “Until now, techniques such as using specific types of chelated iron were the traditional approach to ensure optimal bioavailability.”

A major barrier for consumers in purchasing plant-based meat is the perception of insufficient protein content

Sulaiman says the primary motivation behind all this innovation is to create healthier products that meet consumer demand for more nutritious and sustainable alternatives to meat. “Our focus is on improving protein digestibility and enhancing iron bioavailability in both our ingredients and final products,” she continues. “We began by identifying areas for improvement in the nutritional value of plant-based products. We started with assessing the protein digestibility and iron bioavailability of the raw materials we use, all the way through to the final product and competitors’ products. This is an important step of the project as we need to establish the level of the protein digestibility for the plant-based food category.”

To conduct this research, Sulaiman says that, initially, she and her team review the raw materials, such as different proteins and flours versus concentrates. “Currently our research is focused on the interactions between ingredients and processing on the nutritional profile. From the data we’ve gathered, a major barrier for consumers in purchasing plant-based meat is the perception of insufficient protein content. By establishing data to ensure our products meet high protein quality standards, we aim to address this concern.” And, she adds, “Our innovation considers the amino acid score to ensure our products meet the criteria for being supermarket friendly. By achieving a balanced protein content, high protein digestibility, and an optimal PDCAAS score through complementary protein sources, we are confident that our products deliver on nutritional value.”

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