As we have to eat less meat and more plant-based, it is therefore important to have the nutritional quality, digestibility and bioavailability of the proteins in mind when developing sustainable, nutritious and competitive products within green proteins.
Proteins are an important part of our diet, as they are the body's building blocks and contribute with energy. But all proteins are not the same. The quality of the proteins varies greatly depending on whether they come from meat, milk or plants.
How is the nutritional quality of proteins determined? According to a report on "Plant-based food of the future" developed by the University of Copenhagen in cooperation with Food & Bio Cluster Denmark the nutritional quality of protein is primarily determined by the amino acid profile – i.e. the composition of essential amino acids that the body cannot produce itself and must therefore obtain through the diet. Animal protein sources, such as meat, eggs and dairy products, contain all essential amino acids in the right amounts and are therefore called "complete proteins."
The vast majority of plants, such as pulses and grains, on the other hand, do not contain the entire spectrum of essential amino acids. They may therefore lack individual building blocks, which influence how well the protein can be utilized in the body.
However, a complete amino acid profile and thus a high nutritional value can easily be achieved with plant-based products. The solution is to combine different plant proteins that complement each other - for example proteins from legumes and cereals.
In connection with plant-based products, it is also relevant to look at digestibility - that is, how well the body can break down the food into usable nutrients. This can make a big difference. In general, animal proteins have a high digestibility, while many plant-based proteins have a lower digestibility. The lower digestibility is due, among other things, to a different structure than animal proteins and that plant-based proteins can contain substances that can limit protein absorption.
Last but not least, it is relevant to look at the bioavailability of plant proteins. That is, how much of the protein that has been digested can actually be used by the body for biological functions. Even if the protein has a complete amino acid profile and is easily digestible, it does not necessarily mean that the protein is fully bioavailable. This is because plants contain some natural substances and fibers which can inhibit the availability of proteins and minerals in the body.
"There is a lot of talk about proteins in the industry, but it is important to keep an eye on the nutrition and the composition so that you manage to get the most nutrition and energy out of the food we eat," explains Helle Vedel Friis, Innovation Manager at Food & Bio Cluster Denmark, who has a Bachelor of Professions in Nutrition and Health with a specialization in Management and Food.
In addition, Helle explains that:
"Plant proteins have a lower protein content per 100 grams than animal protein and at the same time the plant proteins are in a complex structure, which means that digestibility, availability and absorbability are often lower than with animal protein. The important thing here is that the industry and the consumer are aware of this and, for example, combine protein sources. The plant protein can become more available through natural processes such as fermentation, where some of the protein structures are loosened. In addition to beneficial nutritional benefits, fermentation can help develop beneficial flavour and colouring substances in the plant protein. Generally, it can also be said that most Western citizens get plenty of protein in their diets, and there is no nutritional reason to consume more protein than the body truly needs.”
Photo: Image from a larger supermarket in Amsterdam, where the selection of plant-based products was large (photo: Laila Dam, Food & Bio Cluster Denmark).