A Revolutionary Plant Based Protein BOOST PROTEIN AND FIBER WITH ONE SIMPLE INGREDIENT

Transcription

1 A Revolutionary Plant Based Protein BOOST PROTEIN AND FIBER WITH ONE SIMPLE INGREDIENT

2 Table of Contents Executive Summary Introduction Protein and Fiber Profi 100 and Profi 200 Profi Pro Profi Bake Profi Ingredients Conclusions References About the Company Executive SUMMARY As North Americans, we tend to overload on protein at supper. Statistics show that when breakfast is consumed (and there are many breakfast skippers among us), the protein content makes up only about 8 percent of the total calories, while the majority of protein shows up on our supper plate. Eating the right amount of high quality protein at the right times is essential to immune health. It is also important for building muscle mass and keeping you energized, which can help you to lose and maintain weight. If you re eating too much animal protein, you might not be consuming enough fruit and vegetables, which is a recipe for nutritional disaster, particularly for digestive health. In periods of illness or acute episodes of inactivity, the extent to which you recover lost muscle mass after these episodes is very dependent on your nutritional status, and protein is a key factor in the recovery process. Additionally, foods rich in soluble fiber produce significant cholesterol-lowering effects, contribute to stable blood glucose levels and provide satiety (the feeling of fullness). health and performance all in one easy ingredient. Profi 100 and Profi 200 fill the gap for food processors to have health and performance all in one easy ingredient. These non- GMO, plant-based, complete protein and fiber boosters are the perfect replacement in numerous products for higher fat soy (which is a known allergen) and more expensive meat and dairy sources. ADD Protein AND Fiber TO ENHANCE YOUR PRODUCTS Both Profi 100 and Profi 200 deliver on performance, with a mild clean taste and smooth texture to enhance a variety of food products with plant-based protein and fiber. 2

3 Introduction As North Americans, we tend to overload on protein at supper. So how do you get both a high quality protein and sufficient fiber to provide health benefits, without the excess fat and calories? As more consumers want to increase quality protein and fiber throughout the day, there needs to be delicious healthy options for them at breakfast, lunch and supper. Up until now, the ideal solution to add both protein and fiber in one simple ingredient has not been available in the marketplace. One Solution to add both Vegetable Protein and Fiber in Ideal Proportion. Consumers want to take control of their health and address the issues that are important to them throughout their lives. This includes digestive, fitness, heart and immune health. High-protein, high-fiber offerings are showing up across all categories, from beverages to baked goods. One of the reasons for this includes scientific support that higher protein diets are part of a nutrition strategy to preserve lean mass, promote weight loss, prevent weight-regain following weight loss, or simply maintain a healthy weight throughout the life span. Usually, high protein diets are high in fat and lack fiber, and we know that increased fiber intake is linked to a number of positive health benefits, including digestive health, heart health and increasing satiety to help control weight. The challenge is to get the balance right. One solution is to include sources of plant foods that have both protein and fiber in the diet. PROTEIN WE KNOW THAT EATING ENOUGH HIGH QUALI- TY PROTEIN IS IMPORTANT THROUGHOUT OUR LIVES TO BUILD AND MAINTAIN MUSCLES AND SUPPORT OUR IMMUNE SYSTEM. For adults, the recommended protein intake is 56 grams per day for men and 46 grams per day for women, or 0.8 grams of protein per body weight in kilograms per day. Eating the right amount of high quality protein at the right times is essential to building muscle mass and keeping you energized, which can help you lose and maintain weight. Eating protein which increases satiety (feeling full) has the ability to influence total energy consumption due to its difference in metabolism (when compared to its carbohydrate and fat counterparts). Protein at each meal can provide satiety, and in the long-term, can help with weight management. That is why it is important to include quality protein at breakfast and lunch and not overload only at supper. Protein consumption can also influence thermogenesis (a metabolic process during which your body burns calories to produce heat). In fact, higher protein content in food is directly related to higher thermogenesis. This metabolic response, along with lower total caloric intake (due to the satiety factor), can have a positive effect on weight management. A reduction in muscle mass and functional capacity is an inevitable consequence of aging. The uncomplicated progression of sarcopenia (the gradual loss of muscle mass) results in a 3% to 8% reduction in muscle mass per decade, starting in the fourth or fifth decade of life. During this early period, small decrements in muscle mass or function may be readily masked by subtle lifestyle adaptations. However, advanced sarcopenia is synonymous with physical frailty and associated with an increased risk of falls, and impairment in the ability to perform routine activities of daily living. 3

4 In hospital settings and elderly populations, malnutrition and sarcopenia are often seen in parallel, but the same is also true for obese people of all ages. There is a concern that when the body s protein and energy needs are not met by the diet, muscle is broken down to provide amino acids, which can impair immune response, increase the risk of infection, slow down or stop healing, and even cause ulcers and other issues, all of which translate into longer hospital stays and increased likelihood of readmission. Both Profi 100 and Profi 200 deliver on performance, with a mild clean taste and smooth texture to enhance a variety of food products with plant-based protein and fiber. FIBER tract. It adheres to dietary cholesterol and stops it from being absorbed into the bloodstream, helping to prevent heart disease. Soluble fiber also slows the absorption of carbohydrates, assisting blood sugar levels to remain stabilized over a long period of time. Fiber also acts like a sponge by soaking up water inside the digestive system, which promotes satiety. Dr. Peter J. Jones, Canada Research Chair in Functional Foods and Nutrition, and Director of the Richardson Centre for Functional Foods and Nutraceuticals in Winnipeg, explains, There is conclusive scientific evidence to support these three main benefits of a diet high in fiber. They include: 1) reducing risk of coronary heart disease by lowering total cholesterol and low-density lipoprotein (LDL) cholesterol levels; 2) reducing risk of diabetes by reducing glycemic response; and 3) benefiting obesity prevention and management by increasing satiety and reducing energy intake. All these three main health benefits can be partially attributed to the gut microbiota altering capability of dietary fiber. NUTRIENT DENSE, HIGH FIBER DIETS HAVE BEEN ASSOCIATED WITH POSITIVE EFFECTS FOR DIGESTIVE HEALTH, HEART HEALTH AND IMPROVEMENTS IN BLOOD GLUCOSE CONTROL. As adults, we should aim for 38 grams of total fiber per day for men and 25 grams of total fiber per day for women. Statistics suggest that North Americans don t eat enough fiber. There are two types of fiber in the diet. The first type is insoluble fiber. This consists of naturally occurring plant materials that your body cannot digest. This type of fiber promotes digestive health by preventing constipation, and has been shown to decrease the risk of some types of cancers, including colon cancer. The second type is soluble fiber or functional viscous fiber, such as the beta-glucans found in oats. This type of fiber acts as a binder in the gastrointestinal 4

5 Combine PROTEIN AND FIBER FOR RESULTS How do you get both a high quality protein and fiber to provide all of these health benefits? Profi 100 and Profi 200 are revolutionary solutions for adding concentrated, plant-based, complete protein and soluble fiber to food and beverages. They contain a proprietary blend of vegetable proteins producing a complete protein option without dairy or meat sources. In addition, Profi 100 and Profi 200 have the benefit of cane fiber, a soluble fiber in the form of short-chain fructooligosaccharides that is a gentle, well-tolerated fiber that favorably stimulates the gut microbiota. They also contain high oleic sunflower oil, containing monounsaturated fat, known for its heart and weight management benefits. Combined, these ingredients give you a simple, functional, innovative ingredient to meet the need for high quality protein with fiber in many food and beverage applications. The ideal solution to add both protein and fiber in one simple ingredient did not exist in the marketplace until Profi 100 and Profi 200. Now that Profi 100 and Profi 200 are available, they fill the gap for food processors to have health and performance all in one uncomplicated ingredient. HEALTH Both Profi 100 and Profi 200 provide a source of complete protein containing all essential amino acids. Both ingredients are scientifically designed to support immune health, since protein repairs and rebuilds muscles, and promotes organ and skin health. Profi 100 and Profi 200 provide a good to excellent source of fiber to promote digestive and heart health, and do not cause gastrointestinal disturbances observed with other ingredients containing inulin. Both the plant protein and fiber in this ingredient contribute to daily appetite control and satiety. GMO free ingredients are important to today s consumers, from the general health and wellness advocate, to the fitness enthusiast, to the long term care resident. Profi 100 and Profi 200 are plant based, complete proteins and fiber boosters and are a perfect replacement for higher fat soy (which is a known allergen) and more expensive dairy and meat sources found in numerous products. PERFORMANCE Profi 100 and Profi 200 deliver on performance. They have a neutral to mild clean taste that enhances the flavor profile in any final product. They blend well and do not cause excessive viscosity or chalky textures that are common with other protein and fiber ingredients. They can act as a bulking agent that delivers protein and fiber. The light ivory colour is almost invisible when added to foods and beverages, making these ingredients very versatile. They are stable at a range of temperatures and ph levels, making them ideal for a wide array of final products. APPLICATIONS Both Profi 100 and Profi 200 are Halal and Kosher Certified. It is important to know how Profi 100 and Profi 200 differ when it comes to applications. Profi 100 Profi 100 is designed for serving sizes less than 100 grams. It is recommended to use 15 grams of Profi 100 per serving in order to achieve 6 grams of protein and 5 grams of fiber. It is ideal for enhancing pasta, crackers and cereals. Profi 200 Profi 200 is designed for serving sizes greater than 100 grams. It is recommended to use 22 grams of Profi 200 per serving to achieve 11 grams of added plant protein and 5 grams of added fiber. It is perfect for boosting soups and beverages. 5

6 Ideal for all the applications for boosting protein, but without the added fat or allergens from soy or expensive meat and dairy options. Profi Pro contains the proprietary blend of vegetable proteins but not the short chain fructo-oligosaccharides found in Profi 100 and 200. HEALTH Profi Pro provides a complete source of protein containing all the essential amino acids. It is scientifically designed to support immune health, since protein repairs and rebuilds muscles, and promotes organ and skin health. It is high in the amino acids leucine and lysine, and contributes to daily appetite control and satiety. GMO-free is important to today s consumers, from the general health and wellness advocate, to the fitness enthusiast, to the long-term care resident. Profi Pro has this benefit. PERFORMANCE Profi Pro delivers on performance. It has a neutral to mild clean taste that enhances the flavor profile in a final product. It blends well and does not cause excessive chalky textures that are common with other protein ingredients. Its light ivory color is almost invisible when added to foods and beverages, making it very versatile. It is stable at a range of temperatures and ph levels, making it ideal for a wide array of final products. APPLICATIONS Profi Pro is Halal and Kosher Certified. Its excellent amino acid profile can be used in a variety of applications, including beverages, soups, protein bars, pasta, crackers, cereals and veggie burgers. Serving size < 100 grams It is recommended to use 9 grams per serving to achieve 6 grams of added plant protein. Serving size > 100 grams Add as much Profi Pro as you like to achieve any desired protein level. This is the ideal solution to replace all-purpose flour in all of your gluten-free, non-gmo baked goods applications. HEALTH Profi Bake provides a source of complete protein containing all the essential amino acids. It is scientifically designed to support immune health, since protein repairs and rebuilds muscles, and promotes organ and skin health. It provides a good to excellent source of fiber to promote digestive and heart health, and does not cause gastrointestinal disturbances observed with products containing inulin. Both the plant protein and fiber in this ingredient contribute to daily appetite control and satiety. GMO-free and gluten-free are all important to today s consumers, from the general health and wellness advocate, to the fitness enthusiast, to the long-term care resident. Profi Bake has this triple benefit. These plant-based, complete protein and fiber boosters are the perfect replacement for higher fat soy (also a known allergen) in cookies, muffins and even cakes. PERFORMANCE Profi Bake delivers on performance. It has a neutral to mild clean taste that enhances the flavor profile in a final product without any masking. It blends easily with bakery mixes, without clumping, creating strength without excessive firmness. Its light ivory color is almost invisible when added to baked goods, making it very versatile. It is stable at a range of temperatures and ph levels, making it ideal for a wide array of final baked products. APPLICATIONS Profi Bake is Halal and Kosher Certified. It is perfect for all gluten-free, non-gmo baked goods. Serving size < 100 grams It is recommended to use 15 grams per serving to achieve 5 grams of added plant protein and 6 grams of fiber. In Canada 4 grams of fiber affords your product a high source of fiber claim. 6

7 PROFI and Amino Acids Proteins are essential nutrients for the human body. They are one of the building blocks of body tissue, and can also serve as a fuel source. As a fuel, proteins contain 4 kcal per gram, just like carbohydrates and unlike lipids, which contain 9 kcal per gram. The most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked together by peptide bonds. During human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the synthesis of the essential amino acids that cannot be biosynthesized by the body. Humans need the essential amino acids in certain ratios. Some protein sources contain amino acids in a more or less complete sense. An essential amino acid or indispensable amino acid is an amino acid that cannot be synthesized from scratch by the human body, and therefore must be supplied in a diet. The nine amino acids humans cannot synthesize are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine. All Profi ingredients have been formulated to provide all essential amino acids in proper proportion. Amino Acid Profi 100 (mg/g protein) Profi 200 (mg/g protein) Profi Pro (mg/g protein) Profi Bake (mg/g protein) WHO/FAO/ UNU (ages 3-10) (mg/g protein) WHO/FAO/ UNU (Adults) (mg/g protein) Histidine Isoleucine Leucine Lysine Methionine + Cystine Phenylalanine + Tyrosine Tryptophan Valine 54.6 A Threonine WHO - World Health Organization FAO - Food and Agriculture Organization of the United Nations UNU - United Nations University *Scoring pattern for indispensable amino acid reference profile for ages 2-5 years available upon request 7

8 Profi Features, Benefits, and Applications Features and Benefits Profi 100 Profi 200 Profi Pro Profi Bake Complete Source of Vegetable Protein Allergen Free GMO Free Gluten Free Good to Excellent Source of Dietary Fiber Neutral to Mild Taste No Masking Needed Halal and Kosher Certified Light Ivory Colour Label Friendly Applications Profi 100 Profi 200 Profi Pro Profi Bake Bread Cakes Cookies Beverages Soups Protein Bars Pasta Crackers Cereal Veggie Burgers 8

9 Conclusions Consumers are increasingly interested in healthy ingredients that incorporate scientifically proven nutritional components. There is a need for ingredient innovations that deliver nutrition, function and application in simple, one-step solutions. The Profi line of ingredients are about meeting this demand and delivering better tasting, more nutritious food and beverage products to consumers. Profi 100 and Profi 200 are revolutionary solutions for adding non-gmo, concentrated, plant-based complete protein and soluble fiber to food and beverages. They contain a proprietary blend of vegetable proteins and a soluble fiber in the form of short-chain fructo-oligosaccharides, which is a gentle, well-tolerated fiber that favorably stimulates the gut microbiota. Profi 100 and Profi 200 give you simple, functional ingredients to meet the need of high quality protein with fiber in a variety of applications. Profi Pro is ideal for all applications that need a plant-based protein with an excellent amino acid profile, without added fat or allergens from soy or expensive meat and dairy options. And it has never been easier to add protein and fiber to baked goods. Profi Bake blends well, without excessive viscosity or chalky textures common with other fiber and protein ingredients, giving baked goods a smooth texture and incredible functionality. Start TODAY DEALERS INGREDIENTS UNDERSTANDS THE UNIQUE REQUIREMENTS OF CREATING DELICIOUS, NUTRITIOUS INGREDIENTS THAT PROVIDE ENHANCED FUNCTIONALITY WITH SMOOTH TEXTURES TO BOTH FOODS AND BEVERAGES TO MEET THE NEEDS OF YOUR CUSTOMER BASE. Partner with Dealers Ingredients today! 9

10 References 1. Paddon-Jones D, Leidy, H. Dietary protein and muscle in older persons. Curr Opin Clin Nutr Metab Care. 2014; 17: Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA. Benefits of a protein-rich breakfast on appetite, hormonal, and neural signals controlling energy intake regulation to combat obesity in late-adolescent females. Am J Clin Nut. 2013; 97(4): Westerterp-Plantenga MS, Lemmens SG, Westerterp KR. Dietary protein its role in satiety, energetics, weight loss and health. British Journal of Nutrition. 2012; 108(S2):S105-S Moughan PJ. Dietary protein for human health. British Journal of Nutrition. 2012; 108(S2): S1-S2. 5. Larsen TM. et al. Diets with high or low protein content and glycemic index for weight-loss maintenance. New England Journal of Medicine. 2010; 363(22): Tuso PJ, Ismail MH, Ha BP, Bartolotto C. Nutritional update for physicians: Plant based diets. Permanente Journal. 2013; 17(2): Marmonier C, Chapelot D, Louis-Sylvestre J. Effects of macronutrient content and energy density of snacks consumed in a satiety state on the onset of the next meal. Appetite. 2000; 34: Bornet FR, Brouns F. Immune-stimulating and gut health-promoting properties of short-chain fructooligosaccharides. Nutr Rev. 2002; 60: Jenkins DJA, Kendall, CWC et al. Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus A Randomized Controlled Trial. Arch Intern Med. 2012; 172(21): McEvoy CT, Temple N, Woodside JV. Vegetarian diets, low-meat diets and health: A review. Public Health Nutrition. 2012; 15(12): Bazzano LA, Thompson AM, Tees MT, Nguyen CH, Winham DM. Non-soy legume consumption lowers cholesterol levels: a meta-analysis of randomized controlled trials. Nutrition, Metabolism, and Cardiovascular Diseases. 2011; 21(2): Esfahani A et al. The glycemic index: Physiological significance. Journal of the American College of Nutrition.2009; Aug 28 Suppl:439S-445S. 15. Kim H, Stote K, Behall K, Spears K, Vinyard B, & Conway J. Glucose and insulin responses to whole grain breakfasts varying in soluble fiber, β-glucan. European Journal of Nutrition. 2009; 48(3): Pelletier C, Dai S, Roberts KC, Bienek A et al. Report summary Diabetes in Canada: facts and figures from a public health perspective. Chronic Diseases and Injuries in Canada. 2012; (33-1): Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation. FAO Nutrition Paper 92. ISSN fao.org/ag/humannutrition/ b979a686a57 aa ffc17f06.pdf Page 27, Table 3 9. Slavin, J. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients.2013; 5: Ha V, Sievenpiper JL et al. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials. CMAJ. 2014; 186(8):E

11 ABOUT the Company Knowledge, expertise and experience Dealers Ingredients offers you the knowledge, expertise and experience to deliver product performance solutions naturally. Since 1976, Dealers Ingredients has supplied quality ingredients to leading food manufacturers and processors across Canada. We specialize in supplying natural source ingredients that improve the quality and value of your products. From base ingredients, to customized ingredients, to specialty ingredients, we seek to provide you with the highest quality products to give you a competitive edge. Our Product Consultants have years of hands-on experience working with food technologists. It is a partnership that we value as we work together to create improvements in your product performance in areas of quality, nutrition, label declarations and profit margins.

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