Using Protein-rich Components to Achieve Desired Labeling Presentation

Originally Published: September 8, 2013
Last Updated: March 30, 2021

“Using Protein-Rich Components to Achieve Desired Labeling”  was presented at the 2013 Protein Trends & Technologies Seminar by Scott Martling, M.S., Group Leader R&D, International Food Network. See the bottom of this page for links to a summary of this presentation, a pdf of Martling’s PowerPoint presentation and the video of his presentation.

Abstract: The many approaches in formulating protein-enhanced foods and beverages impact labels and products in different ways. Beyond protein concentrates and isolates, component such as nuts to seeds to emerging sources like algae are additional ingredient options. Additionally, a particular PDCAAS (Protein Digestibility Corrected Amino Acid Score) is sometimes the desired goal in a finished nutritional product. The unexpected challenges and possible solutions to achieving this objective was explained.

Excerpt from the written summary of this presentation: “A 2012 consumer research study we conducted indicated that protein is an exciting category for consumers; they want it—they may not always know why—but they want it. This is a tremendous category that is not going to fade away soon,” began Martling. However, to maximize the protein content of a product sometimes is more a matter of adding the appropriate type(s), rather than just increasing levels overall.

For example, in the nutrition facts panel, the quantity of protein is listed in grams, but the % Daily Value (DV) is not always provided. In order to list the % DV, the protein quality must also be known as measured by the Protein Digestibility Corrected Amino Acid Score (PDCAAS). Therefore, if the % DV is not listed, a consumer will not know the quantity of complete protein of a food.”

LINKS:

  • Click to view the written summary PDCAAS and Protein Rich Ingredients” of this presentation.
  • Click on the button below to download a PDF of Martling’s PowerPoint presentation Using Protein-Rich Components to Achieve Desired Labeling.

click to download powerpoint icon

  • View the 25 minute video that includes steps in calculating PDCAAS values. The presentation begins with an introduction to Martling. Martling then explains how labeling is impacted by protein quality and gives examples in the industry. His presentation begins at about 4 minutes, 25 seconds. Steps and references to calculate a PDCAAS value starts at about the 12:00 minute mark.

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