Touting protein content is hot. Soy, dairy, pea, rice, egg and other proteins contribute nutritional value, while interest in gluten-free foods continues to grow.
The Popularity of Protein
As a dietary component, protein is critical for muscle-building, the synthesis of enzymes, structural and mechanical functions, cell signaling, immune responses, cell adhesion and many other metabolic functions. Protein is a necessity, as it is a source of nine essential amino acids (EAAs) that cannot be synthesized in the body: isoleucine, leucine, lysine, threonine, tryptophan, methionine, histidine, valine and phenylalanine.
Unlike animal proteins, plant proteins are not “complete,” usually lacking two or more EAAs. However, combining appropriate plant proteins will alleviate any nutritional concerns. The development of high-protein products and the discovery of novel bioactive peptides are providing food manufacturers with the opportunity to use an essential macronutrient in a number of new ways.