The Protein Evolution

We live in a country that is a study in contradictions. As of April 2021, the food poverty line – also referred to as the ‘extreme’ poverty line – is R624 per person per month. This refers to the minimum amount of money that an individual needs to afford the minimum required daily energy and nutrient intake. As a result, malnutrition is on the rise. In contrast, the high Living Standards Measure (LSM) groups are focused on the nutrition trend of ‘High Protein, Low Carbohydrate’ diets, which can be costly to maintain; not only for one’s pocket, but also for the environment. In addition, there is also the emerging trend of plant-based and alternative proteins.

There is a distinct need for a variety of protein sources – to bridge the nutrition gap between the LSM groups, and to relieve the pressure of animal protein production for the sake of the environment. However, as the trend for plant-based meat alternatives grows, in some cases these meat analogues have been shown to be more expensive than animal protein equivalents.

For these reasons, scientists are searching for new, cost-effective protein sources, such as plant-based vegetable proteins, fermentation, insects, and – in the future – cell-cultivated meat.

How much protein do we really need to eat?

Surprisingly, the average required protein intake is less than that found in the typical South African diet. But protein requirements differ between individuals, and are influenced by age, gender and physical activity level. An individual’s requirement could be as low as 46.4g for a young female, up to 300g for a male bodybuilder/weightlifter.

To give some perspective, an average 100g of beef steak contains roughly 21g of protein. Some insects contain anything between 12.1g and 74g of protein per 100g; an example of a vegetable that is high in protein is fresh garden peas, at 5.9g protein per 100g on average; and other plant proteins, such as soya, can contribute about 10.7g of protein per 100g.

What the regulations say about protein claims and amino acid profiles

The regulations state that in order to make a ‘source of protein’ claim, a product must contain 5g of protein per 100g of product (or 2.5g per 100ml for liquids). In addition to this, the regulations require that the contribution of 2.5g protein should be per 418kJ of energy. The rationale behind this is to ensure that protein is a significant contributor to the energy content of the product.

The challenge with making a protein claim using plant sources is in fulfilling the amino acid requirements. Vegetable and plant-based proteins often have specific known limiting amino acids (missing or low quantities of certain amino acids). Therefore, an innovative approach much be taken in which protein sources are selected and combined effectively to create a full amino acid profile that is able to meet the requirements of the regulations.

Comparison of protein sources by their associated bioavailability

Protein bioavailability focuses on the types and amounts of amino acids present, and the effect the digestibility of the protein has on the uptake of those amino acids. Though beef steak only contains roughly 21g of protein per 100g, it is a complete protein – it contains all the essential amino acids that the human body cannot produce itself.

Soya, as an example, is an inexpensive complete protein; however, it contains anti-nutritional factors that act as enzyme inhibitors, and thus hinder the digestion of protein – unless the soya has been fermented. Soya is also a common allergen in South Africa. Other examples of complete plant proteins include algae (or spirulina), rice, and yellow pea protein; but these plant proteins do come at an extra cost, and there are additional regulatory considerations (such as whether they are permitted ingredients in foods).

Similarly, insects contain chitin, which may reduce protein digestibility. Insects may also induce allergic reactions, due to their possible cross-reactivity with crustaceans.

New protein sources, and ways to apply them in our daily diets

Sources of protein have diversified over the last few years to include raw produce, powdered or dry products, nut butters, snack bars, liquids, plant-based products and other meat analogues.

Legumes such as peas and certain bean varieties are available locally, as well as fruit and vegetables such as spinach, kale, hemp and oats. This produce can be used by manufacturers as ingredients in the formulation of plant-based protein products.

The emergence of many different types of meat analogues has also made plant-based diets more convenient for the consumer. However, not all of these meat analogues contain the same amount of protein, or even enough protein to be used as a meat substitute.

Eating insects is not a new phenomenon. It has been done for centuries, all over the world – specifically in the East; in Western culture there is an aversion to eating insects, influenced by emotional and organoleptic factors, instead of the practice being encouraged by consumer responsibility to the environment. Currently, it may be argued that insects as a food source do not fall within the scope of the regulations; but with the increase in demand for alternate sources of protein, the regulations may need to be rewritten to include insects. Studies have shown that consumers are more likely to try insect-containing products if they are tasty and appealing and are included in frequently eaten foods. This calls for innovation in product development, such as using cricket flour as a replacement for rice or wheat flour in the production of noodles or bread, creating chocolate truffles out of pulverised mealworms, or using weevils in place of corn in fritters – the possibilities are endless.

Cultured meat is making headlines as the future of meat analogues; it’s defined as genuine animal meat or seafood, grown using cells cultivated from animals and fish. It is designed to replicate the sensory profile of conventionally processed meat, as it’s composed of the same cell types as animal muscle tissue. It was first introduced in Singapore, which is still the only country in the world where cell-cultured meat is available commercially – although many other countries have recently begun taking more interest in cell-cultured meat.

With the increased demand for new, cost-effective protein sources, the meat-alternative industry is growing rapidly. New technologies provide industry with the opportunity for innovation; however, industry should keep in mind the potential drawbacks – such as (expected) allergenicity, expense, and ethical and legal considerations, as well as consumer acceptance – while also aiming to achieve the nutritional and environmental benefits of meat alternatives.

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