“Protein Regulations” was presented at the 2015 Protein Trends & Technologies Seminar by Sukh Gill, Llb (Hons) DTS MTSI, Director of Global Regulatory Services, Leatherhead Food Research.
Abstract: The 2011 FAO Expert Consultation on Protein Quality noted, amongst other matters, that: “The match between dietary supply and human protein needs is vital to support the health and well-being of human populations.” However, how accurately do Global Regulatory provisions define the amount and quality of protein supplied by dietary sources of protein, and how well does this actually match human nutritional needs? In the absence of a harmonized approach, are consumers and policy makers able to make informed decisions? Could protein claims that are made in some jurisdictions, be regarded as misleading, today, or in future?
Excerpt from the written summary of this presentation: In the late 1800s, Johan Kjeldahl developed an analytical method based on a food’s nitrogen content to determine protein quantity in grain. His method remains internationally recognized; however, since it includes non-protein nitrogen, it does not always measure the true protein content of a food.
Kjeldahl’s method also does not measure a protein’s nutritional value, which is related to its ability to satisfy nitrogen and amino acid requirements for tissue growth and maintenance, said Gill. Current thought is that this ability primarily depends on the digestibility of protein and amino acids, and the dispensable and indispensable amino acid composition of the proteins. [NOTE: The EU and U.S. differ in requirements needed to make a protein claim] (See chart “EU vs. U.S.: Making a Protein Claim.”)
Click here to view the written summary “Global Protein Regulation: A Question of Quality?” of this presentation.
Click on the button below to download a PDF of Gill’s PowerPoint presentation “Protein Regulations.”