Assessing the nutritional value of new protein sources for food and feed
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Assessing the nutritional value of new
protein sources for food and feed:
New Research Collaboration Focus
Professor Andrew Salter
Future Food Beacon & Division of Food, Nutrition & Dietetics,
School of Biosciences, University of Nottingham, UK
andrew.salter@nottingham.ac.uk
How much protein will the world require?
500000
Population Protein Requirement
450000
400000
350000
(kg/d*106)
300000
250000
200000
150000
100000
50000
0
2010 2020 2030 2040 2050 2060 2070 2080 2090 2100
World Africa Asia Europe Latin America North America Oceania
Based on safe protein intake of 0.83g/kg/day and estimates of adult bodyweight for each region
Comparison of future protein requirements in UK by age
6000
estimated protein requirement (kg/d*106
Age Protein Req
children adults (15-64y) adults>65 total
5000 (y) (g/kg/d
4000 0-4 1.03
(2)
3000 5-9 0.90
(7)
2000 10-14 0.87
(12)
1000 15-64 0.83
≥65 1.1
0
2000 2020 2040 2060 2080 2100
Global Protein Balance Sheet
Based on data from Berners-Lee et al (2018)
DOI: https://doi.org/10.1525/elementa.310
250
Pasture
200
Animal
g/person/day
Feed Animal
150
Losses
Edible
100 Crops
Crops for Meat, Dairy Waste
Grown
Eating & Fish Excess
50 Consumption
Crops for Required
Waste &
Eating Intake
Other
0
Grown Post-harvest Pre-processing Consumer
Pros and Cons of Meat Consumption
Pros- Cons-
Source of high-quality dietary protein for a large Excessive consumption associated with obesity,
proportion of the global population cardiovascular disease and possibly type 2
• ideal combination of indispensable amino diabetes.
acids
• highly digestible Fresh and processed red meat may increase the
risk of colorectal cancer
Contributes to the intake of a wide range of
micronutrients, including iron, zinc, selenium, Unsustainable burden on global
vitamin D and vitamin B12 resources, including land and fresh water
Where the availability of plant-based foods may be Animal production is associated with greenhouse
limited, meat often protects against malnutrition gas production and nitrogen pollution
While there is little double that reducing meat consumption amongst the world wealthiest populations
would have both environmental and health benefits, meat (and other animal products) represent an
important source of nutrition for the worlds most vulnerable individuals
EAT- Lancet – Healthy Reference Diet: Protein Sources
Food g/day Kcal/day
Dairy 250 (0-500) 153
Beef & Lamb 7 (0-14) 15
Pork 7 (0-14) 15
Poultry 29 (0-58) 62
Eggs 13 (0-25) 62
Fish 28 (0-100) 40
Dry beans, lentils & peas 50 (0-100) 172
Soy Foods 25 (0-50) 112
Peanuts 25 (0-75) 142
Tree Nuts 25 149
Extracted from: Willet et al (2019) http://dx.doi.org/10.1016/S0140-6736(18)31788-4
Estimated per capita meat consumption in selected regions (2014–2016)
300
g/person/day 250 Beef Sheep Pork Poultry
200
150 Eat-Lancet poultry + red meat
100
50
0
World North European Latin BRICS South East Asia and Africa
America Union America Asia Pacific
and
Caribbean
BRICS: Brazil, Russia, India, China and South Africa
based on Salter, AM. Rev. Sci. Tech. Off. Int. Epiz., 2018, 37 (1), 47-55
Consumer insight driven development of ingredients and products
to aid in the reduction of meat consumption
Marlow Foods/University of Nottingham + 4 other partners*
Work Packages
WP 1 Psychology of food choice.
WP2 New Product Development
WP3 Sensory Studies
WP4 Intervention trial
WP5 Dissemination and Exploitation
*New Food Innovation, JEM Innovation, Naturis, AGT Poortman
Consumer-oriented development of hybrid beef burger
and sausage analogues
Neville, M, Tarrega, A, Hewson, L & Foster T, (2017) Food Sci & Nutr DOI: 10.1002/fsn3.466
• Consumer testing was conducted to determine consumer acceptability
of different formulations of hybrid (meat + soya or mycoprotein) beef
burgers and pork sausages
• Acceptance of hybrid products was generally similar to full meat and
considerably better than non-meat alternatives
• The hybrid concept was found to bridge the acceptability gap between
meat and meat free products
These were then used in a meat reduction trial
Eat Less Meat (ELM) Trial • To reduce the red and processed meat intake of healthy, non-obese (18-28kg/m2) omnivores by 50% • To determine impact of this change on nutritional intakes • To monitor any changes to cardiovascular risk factors that occurred as a result of this behaviour change. A non-randomised, single-group study design in 37 men and women (16M: 21F, 21-48y) who regularly consumed beef, pork, lamb, mutton, cured meat; >4x/wk Provided during Intervention; Advice, recipe book, newsletters, hybrid products, soya & mycoprotein meat ‘analogues’, beans, lentils and quinoa
Eat Less Meat (ELM) Trial
Sources of Dietary Protein
120.00
Red and processed meat
100.00
mycoprotein
Protein (g/day)
80.00 Pulses and nuts
60.00 Chicken
Starchy foods (breads,
40.00 cereals, rice and potato)
Dairy
20.00
Seafood
0.00
WEEK -4 0 +6 +12
Simpson et al (2019) Food & Function https://doi.org/10.1039/c9fo00758jFasting Plasma Lipids
4.70 Females 3.00
Total Cholesterol (mmol/l)
LDL Cholesterol (mmol/l)
Males *
*
2.50
4.20 ##
2.00
##
3.70
1.50
3.20 1.00
Wk -4 Wk 0 Wk 6 Wk 12 Wk -4 Wk 0 Wk 6 Wk 12
Control Period Intervention Period
2.0 7 ♀ R =0.086
[Total Chol] at Wk -4
6 P=0.710
1.5 5
HDL (mmol/l)
## 4
1.0 3
2 ♂ R=-0.722
0.5 PPossible Unintended Consequences
White Cell Count (WCC) and Neurophils
8.0
7.0 *
* *
6.0
WCC (x109/l)
5.0 One-way ANOVA
4.0
♀ P=0.001
3.0
2.0 ♂ PThe Future Protein Platform: £1million investment by University of Nottingham Future Food Beacon Plants Bacteria Fungi Insects The overall aim of this project is to evaluate novel systems for production of plant and non-plant protein sources, to assess their nutritional value and to develop their use for human consumption and animal feeds (including aquaculture).
Aims & Objectives Objectives Objective 1 Investigate the alternative means for generating protein and whether these can be manipulated to improve the quality or efficiency by which protein is produced. Objective 2 Determine interventions which potentially utilise alternative, low-value feed sources to facilitate the sustainable production of such proteins. Objective 3 Development of these protein sources for use in aquaculture, farm animal production and as human food ingredients.
Primary Processing Nutrition Production
Protein Sources Currently Being Investigated Plant Sources • Wing Bean • Bambara • Duckweed • Horse Gram Insects • Black Soldier Fly Larvae • Crickets • Mealworms Single Cell Organisms • Methanotrophic bacteria -Methylococcus capsulatus • CO2 – fixing bacteria • Mycoprotein - Fusarium venenatum
Functionality of Future Protein Sources
Potential problems
Safety
❖ Biosecurity
❖ Toxins
❖ Allergenicity Potential solutions
Protein Quality
❖ Amino Acid Composition • Fermentation
❖ Presence of compounds that
restrict protein and mineral • Use of enzymes
absorption
• phytic acid
• Processing technologies
• phenolic compounds
• trypsin inhibitors e.g. ultrasound, high
• dietary fibres pressure and
• chitin temperature etc.Unlocking Nutrients Manipulating Growth & Composition
Dr Molly Muleya Dr Carlos Lopez-Viso
Life cycle of the yellow mealworm
Static in-vitro models (Tenebrio molitor)
To understand simple
digestion processes
Dynamic in-vitro models
More complex digestion
processes i.e. gastric
emptying, peristaltic
movements etc.
Fat Protein
(≈30% d.w) Genes (≈60% d.w)
In-vivo models (target)
Validate in-vitro models
RNA interference (RNAi)
(Silencing of gene function)Not Just About Protein- Delivering Micronutrients
Iron and phytic acid (PA) content of burgers
Bioaccessible Fe %
Soluble Non Dialyzable
Burger Iron Phytic acid
Soluble Dialyzable (Bioaccessible)
description (mg/100 g) (mg/100 g)
50
45
40
Meatless farm soy, 35
pea, rice protein 7.09 476.16 30
Fe, %
burger 25
20
Quorn plant and 15
10
mycoprotein burger 2.66 195.63 5
0
Birds Eye beef Meatless farm Quorn plant Birds Eye beef
burger 1.87 104.35 soy, pea, rice and burger
protein burger mycoprotein
burger
Marta Gamez-Fernandez & Molly Muleya (unpublished)Insects - sustainable alternatives to fishmeal
Replacing Fish Meal with Black Soldier Fly Larvae in Sea Bass
60 BSFL meal Fish Meal
50
mg/g protein
40
30
20
10
0
WG = weight gain, SGT = specific growth rate, FCR = food conversion ratio
Katya et al (2017) Int Aquat Res, DOI 10.1007/s40071-017-0178-xInsects: Sustainable Alternative to Soya
Replacing Soya with Mealworm Protein on Growth of Broiler Chickens
10% Soya replaced with dried mealworms
(reformulated to balance lipid content)
No significant difference in live weight gain Significant diet*time interaction on feed conversion ratio
3 (p=0.046)
Control
Mealwor
2
FCR
1
0
9 13 16 20 23 27 30 35
Day
Hawkey et al (unpublished)Bacteria: An alternative source of protein?
Fishmeal Mealworm Bacteria
Energy (MJ/kg) 17.4 24.1 22.9 70
Fishmeal Mealworm Bacteria
60
Protein (g/kg) 633 667 673 50
Mg/g protei
40
Fat (g/kg) 58 155 3
30
N-3 LCFA (%FA) 6.0 0.1 0 20
Calcium (mg/kg) 66823 1141 104 10
0
Iron (mg/kg) 23 61 323 lys thr meth val ile leu phe his
Zinc (mg/kg) 81 145 21
Based on dry weight
Salter et al (unpublished)Conclusions • There is an urgent need to rethink how we will continue to meet global protein requirements. • The biggest increase in requirements will be on the continent of Africa. • For the foreseeable future the global ‘protein balance sheet will remain a mixture of plant and animal sources. • However, without change, animal agriculture will place an intolerable burden on our planetary resources. • Alternative protein sources (including underutilized plants, insects and bacteria) may represent a partial solution. • However, still major factors to overcome in terms of establishing efficient, sustainable and safe production systems.
Acknolwledgements: Current & Recent Funding
Acknowledgements University of Nottingham & Future Food Beacon Tim Parr, John Brameld, Tim Foster, Jo Gould, Sean Mayes, Ying Zhang, Simon Avery, Liz Simpson, Yin Sze Lim (Malaysia), Asgar Ali (Malaysia), Carlos Lopez Viso, Molly Muleya & David Salt Postgraduate Students Kerensa Hawkey, Marta Gomez Fernandez, Niki Tsoutsoura, Kamil Szepe, Hannah Dallas, Hina Kamal, Ann-Jo Tee, Joe Godrich
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