Professor University of Minnesota St Paul, MN, United States
The global protein ingredients market, which was estimated at ~$78 billion in 2022, is predicted to grow at a compound annual growth rate (CAGR) of ~ 6% through 2030.While animal-derived proteins make up a significant portion of the global protein market (~80%), plant-derived proteins are gaining traction. The plant-based market has reached a value of $8 billion in the United States. The spike in the plant proteins and plant-based foods market is mostly attributed to an increase in consumers who are choosing flexitarian, vegetarian, or vegan diets. The shift in diet trends is a consequence of a variety of reasons, including concerns about health, animal welfare, and the environment. Pea protein, as a replacement to soy protein, is witnessing rampant market growth, attributed to the agronomic benefits of growing pea, low production cost, low allergenicity, and acceptable functionality and nutritional quality. However, to meet the growing consumer demand for plant proteins, other novel sources must be explored. Hemp (Cannabis sativa L.) oilseeds are among the promising plant protein sources. However, research on hemp oilseeds as a food source has been hindered by legal restrictions due to the similarities of hemp to marijuana. Recently, legal restrictions on hemp cultivation and food use in North America were lifted, paving the way for the inclusion of hemp oilseeds and their products in food applications. However, the excitement for this novel source of protein is hampered by its notoriously poor solubility that hinders not only its extractability to produce a protein isolate but also its usability in different foods systems. This presentation will cover feasible and scalable solutions for poor solubility of hemp protein including enzyme-assisted protein extraction and modification. Translation of improved solubility to protein extraction yields, integrity of the protein, and high protein beverage applications will be highlighted.
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