Plant protein isolates and concentrates for Vegan meat Formulation and Production |Foodresearchlab
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An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected] KEY POINTS TO BE CONSIDERED WHILE FORMULATING PRODUCTS FOR SPORTS NUTRITION
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Consumers are well conscious of the overexploitation of natural resources and the environmental issues associated with it. Plant-based products are developed as a potential replacement for meat, and seafood-based products offer great potential for preventing premature deaths and limiting Green House Gas Emissions. Markets and Markets approximate that by 2025, the plant-based meat market’s value will reach a value of US$27.9 billion from US$12.1 billion in 2020. The nutritional sense was explored historically with products such as seitan, tempeh, tofu, and soy. The current research and development focus on developing and producing a sustainable method of recreating conventional meat that tastes like real meat. We can see products such as chunks, patties, burgers, and sausages made from plant-based sources. At this stage, processing technologies such as extrusion cooking, freeze alignment, spinning, and shear cell technologies are used to develop these products. These technologies are used to texturize the protein from oilseeds, grains, and pulses forming various structures. Quorn has been using fermentation techniques to grow mycoproteins to produce alternative meat. Typical plant-based beef is made from texturized or non-texturized proteins with a bottom-up approach where individual fibers are assembled into flesh-like structures. On the other hand, a top-down approach could be utilized where the dough is formed into structured meat-like products using extrusion technology
What are the plant protein sources of interest?
What is lab-based meat production?
Food Research Lab can help you solve these problems related to the formulation of vegan meat. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, and packaging. Additionally, you can get them out to market quicker than ever before.
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Transcript of Plant protein isolates and concentrates for Vegan meat Formulation and Production |Foodresearchlab
An Academic presentat ion byDr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.comEmail: [email protected]
KEY POINTS TO BECONSIDERED WHILE FORMULATINGPRODUCTS FORSPORTS NUTRITION
Today's DiscussionOUTLINE
Introduction
Nutritional Basics
Meal timings
Hydration
Supplementation in
sports nutrition Strength vs.
Endurance Specialized Nutrition
Sports nutrition is a dynamic clinical field of study, which is unique to each individual and planned according to their goals.
Sports nutrition is a well-designed nutrition plan that allows active adults and athletes to perform at their best.
Sports nutrition development supplies the right food type, with an adequate amount of energy, nutrients and fluids to sustain the body functioning at the optimum levels.
Contd...
Introduction
Scientific studies have reported that the sports nutrition has laid the foundation for competitive athletes and overall athletic success.
For active adults who exercise 3 to 4 times a week, a normal healthy meal would suffice. Moderate to elite athletes who perform 5 to 6 times will need significantly more nutrients to support energy requirements.
The human body requires carbohydrates and fats as the main energy source and the amount depends on the exercise intensity and duration during food product development.
Inappropriate caloric intake can obstruct athletic performance.
Macronutrients from the food supply the essential energy for optimal body functions.
Contd...
NUTRITIONAL BASICS
CARBOHYDRATES
Carbohydrates are complex and an important source of energy for the human body.
Carbs can be simple such as from fruits, vegetables and milk or complexes such as from whole grain bread, oats and other cereals.
Digestive enzymes break down these carbohydrates into glucose and feed energy (Adenosine triphosphate ATP) to the cells, tissues and organs.
Contd...
Based on the body size and training requirements, carbohydrates are composed of 45 to 65% of the total food intake.
PROTEINS
A minimum of 1.2 to 1.7 g/kg of body weight should be consumed every day by an athlete for strength and endurance training.
However, depending on the overall caloric requirements sourced from foods alone, the needs for protein supplementation could be dictated.
Contd...
A recent study suggests that individuals engaging in vigorous activity can consume a high protein and carbohydrate rich food soon after the training.
Pre-workout consumptions have demonstrated tohave a greater effect on the protein synthesis comparedto
skeletal post
muscle exerciseconsumptions.
FATS
Generally, dietary fat has been misunderstood and blamed for many health problems but is an essential nutrient for optimal health.
Contd...
Stored body fat in adipose tissues provides insulation to internal organs and protest nerves are gained by consuming additional calories than we can burn and is completely different from dietary fat.
An optimal level of body fat is required for healthy athletic activity.
One gram of dietary fat provides 9 calories and one pound of stored fat provides 3600 calories of energy.
Contd...
Fat reserves are less accessible to athletes who need to perform quick and intense workouts.
However, fat is essential for longer, and endurance based exercises.
Research findings recommend athletes consume at least 30% of their total daily caloric intake as a healthy fat.
Omega 3 and 6 are essential fatty acids that are a key to a sports nutrition diet .
Contd...
A recent study suggests that athletes who perform moderate to high intensity activity for at least 40 min are improved by consuming a high carbohydrate, low protein, low fat meal, 3 hours prior to the exercise.
This study disproves the common misconception that athletes need to starve before competition or training sessions.
Some athletes compete for hours at a time, for which appropriate snacks and liquid supplementation should be consumed.
Contd...
MEAL TIMING
Meal timing has also been reported to have an effect on the synthesis of muscle proteins (MPS).
Impaired MPS may allow the downstream creating of lean body mass.
Post exercise supplementation is proven to be beneficial for aerobic exercise.
Post exercise carbohydrate intake does not affect MPS, but essential amino acids are responsible for MPS.
Contd...
A good amount of hydration and electrolytes are essential for healthy athletic performance.
Active adults and athletes lost body water and sodium during sweating and if this exceeds 2 per cent of body weight this leads to dehydration (hypohydration).
Sports drinks and rehydration with water and sodium are often consumed to restore the lost amount of water.
Lack of sufficient hydration may lead to hypohydration, hypovolemia (decreased blood volume) and hyponatremia (low sodium level).
Contd...
HYDRATION
According to Sports Medicine, only a few limited supplements are backed by clinical research.
The Australian Institute of Sports provides a general guide for sports performance supplements.
Sports bars, drinks, gels, electrolyte supplements, and protein supplements fall under sports foods.
Micro nutrients such as iron, calcium, vitamin-D, multi-vitamin, omega 3 fatty acids fall under medical supplements. Creatine, caffeine, nitrate and beta alanine fall under performance supplements.
Contd...
SUPPLEMENTATION IN SPORTS NUTRITION
strength trainingprograms are building thestrength of skeletal
Resistance designedfor muscle.
High intensity work requires a sufficient amount of macro nutrients for muscle building.
Protein consumption is vital for increasing lean body mass, at least 1.2 to 3.1 g/kg of body weight. However, for endurance programs, one to three hours per day, require high energy intake in the form of the carbohydrates is essential.
Contd...
STRENGTH VS. ENDURANCE
Based on research, consumption rangesfrom
target6to
carbohydrate10 grams per
kilogram per day.
Moreover, fat is a secondary source of energy for long duration training sessions.
Replacing fluids and electrolytes which arelost through respiration is important for performance.
Contd...
Specialized nutrition is built for athletes training at very high altitude, in very hot and cold conditions, and for astronauts who require a slightly different meal plan.
At very high altitudes, more oxygen supply is essential; therefore iron rich foods are increased in the plan.
Foods rich in antioxidants, proteins are essential to avoid any deficiencies. Fluids are constantly replenished to keep the athletes well hydrated.
Contd...
SPECIALIZED NUTRITION
Athletes competing in extreme hot or cold conditions are at higher risk and prone to illness.
Athletes in hotter condition need to balance their fluid and electrolyte balance to stay competitive and utilize their optimal performance.
However, athletes in colder environments need to keep up their body temperature. Leaner athletes are usually at a risk of hypothermia.
Therefore, temperature
foods and fluidsto withstand will encourageachieving
colder optimalperformance.
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