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[Music] in fact later this year after she happens to be day after tomorrow we're opening so to have been talked into doing this talk today took some arm-twisting from a couple of people especially mario fruitsy we're frantically trying to get everything done as you can might imagine my favorite saying for the past three months is we're getting there and I was on the phone with the Dean here a few minutes ago I said we're getting there so anyway thanks for inviting me to talk about this topic today why I started putting this talk together it was it was a little bit of a challenge to think about where to go with this knowing the emission of vilsi and knowing where protein is going today so I'm taking a little bit different tact maybe than what you might have expected but we'll see how this all works out the why protein why now I mean proteins you know we've been around for hundreds of years of talking about protein the importance to our nutritional being but all of a sudden I think the fact that we have denigrated fat and carbohydrate now for the past two decades probably has led us down this track towards protein now we've all figured out well but is the carbohydrates and the fats we're all bad for us for us back then maybe it's the protein that's really is good for us so we've seen this blossoming of interest in protein now over the last couple of years a number of things are driving this change and number one and foremost of course is the consumer because after all they're the people buying our products and rebuy our products and if we don't satisfy what their needs are we're not gonna be in business very long correct so they started looking at from the perspective of what can they do to cut their costs in their diet we talked about beef consumption going down when you looked at the price of a pound of hamburger lately compared to a price of chicken it's it's it's quite a bit of difference in price and I think some of that has actually driven a decline in our consumption of red meats and pushed pushed up the white meat so to speak they're also looking for much cleaner labels they want things simpler they want to understand chemicals on the label anything it starts with an X or has an X in it forget it don't have it on your layer they're gonna move away from that and then there's the whole piece now where this generation that we're talking about that has started saying don't accept technology from the marketplace there are much more into health and performance than we've ever seen probably in recent years they tend to get to the gym quite a bit more frequently in some of us obviously I've not been to the gym the past year building this project we're working on right now but they they also understand nutrition a little bit better and as we move towards more personalized nutrition I dare say that the Gen Y is Jen's ears and whatever work on the latest generation now are probably going to be people leading some of that charge but the other thing that has started pushing the interest in protein and we've all been hearing these numbers now for a couple of years coming out of FAO and other places the population growth in the world over the next 20 years we're gonna have at least 9 billion people on our planet by the year 2040 a result of that fast population growth is there our per capita protein consumption is increasing very rapidly in Asia in North Africa as they've discovered that they liked the taste of protein which results in us needing 40 to 70% more protein to meet their needs notice I said protein and not plant-based protein all protein is going to be important as this population grows and we're gonna have to look at protein from a number of different sources over the next 10 to 15 years so we have to pull out all the stops and start looking at it today why do processors really add protein to food formulations today let's get beyond the milk let's get beyond the steak cut or or other forms of pure protein as we call it and why do we formulate with it there's three very very real reasons first one is physical functionality physical functionality really comes back to impacting the appearance of the food so it's got emulsifying properties it's got foaming properties got gelling properties water and oil binding color is contributed by proteins in a lot of cases taste taste taste taste if you've tasted a lot of pot based proteins past a couple of years taste get the hint smell actually proteins do have an unique smell so we also look at it from a flavor perspective because they do contribute some sweetness since the saltiness aspartame of course was was a peptide so I contributed a sweetness a lot of people now drastic are frantically looking for the next salt replacer they've looked a lot of peptides from from a perspective of being able to supply the saltiness accentuation of flavors or even damping of flavors and then there's the texture piece of it the water binding and the protein gelling in protein viscosity building on its own really contribute a lot to mouthfeel the consumer it's interesting they talked about taste a lot of times but they also come back to I don't like the mouthfeel that think about mushrooms for example you ask people tiny people in this room how many of you like mushrooms how many of you don't like mushrooms because they feel slimy in your mouth we got a few okay so that's that's what we mean by you know what's the texture really at reaction we get that with proteins too because if we build too much viscosity with a protein for some segments of the population it's very difficult for them to swallow especially older patients for older people and then there's powder characteristics of dispersed ability wet ability and then flu ability but there's also the nutritional value and I call that the physical beyond the physical it's the nutritional value that we also looked at and the physiological functions physiological functions really talked about the bioactive or the phytonutrient quality of a protein improve short-term memory at term MOG improved long-term memory lower PSA counts for older gentlemen improved improved cardiovascular health reduced PMS symptoms and then better bone health all of these things have been proven to kemppi impacted by peptides of deriving from whole proteins so as we start looking at some of the major alternative protein sources over the next decade which was really what we're kind of charged with to speak about today there are certain key requirements that I want to talk about over the next few minutes with this slide because I think a lot of these are key to what we'll be seeing in the future and the first one is really an adequate supply chain that supply chain has got to be able to provide kilo tons of product materials to be used in food formulation so a good example this you know we've we've had proteins around we've been formulating with literally since the 60s dairy proteins grew because they were a byproduct especially whey protein khat protein products soy products came out of the soy meal industry as Amit pressed out the oils so we had soy protein products appear well the big craze today of course is beyond me the impossible burger and a half-dozen other new products that have come out as meat alternatives now based on plant-based proteins and for the most part they're using one protein P protein right so five years ago P protein wasn't on anybody's radar it wasn't on anybody's radar including the farmers those are the people that need to be growing the products so that we can supply the supply chain that fulfills the orders for those proteins so over the last five years if you look at the number of acres have been planted now of yellow pea which is what the yellow pea is what we're utilizing to isolate these proteins make concentrates the isolates out of it the number of acres being planted has increased rather rapidly but when you start from a baseline of basically zero literally a thousand metric tons 5 10 years ago to where we're at today what's now happening is we're starting to outstrip the amount of capacity we have to process that product and to make the pea protein now as a number of companies out there and there's some of the representatives are here today that are in the process of building brick and mortar and stainless steel to be able to fulfill that need to isolate the proteins and then supply them to the industry at some point the supply and demand curves will cross similarly other proteins that being looked at we'll have a good chance at also being successful in the future such as chickpea and even canola canola is not used today as a protein per se simply because most of the canola oil that we manufacture in the world is done by hexane extraction but as we get more involved in cold pressing of canola oil that meal becomes much more attractive to be used as a raw material to start isolating the protein the other thing that we have to think about we're working with living species of products these plants change year to year the seasonal variation there's genetic variety variation and when we're talking about proteins from a nutritional value and we're trying to understand what it contributes to the human being from a nutritional perspective that variability that we can see season the season in hybrid 2 hybrid can really create some problems for us as we're balancing diets and the nutritious in the room know exactly where I'm coming from on this the other thing that is is starting to evolve a little bit as some of the other things with processing extraction of processing technology today have to be proven at scale frankly I won't talk a lot more probably in this this conversation about plant-based proteins why because we're using same technology we've been using for 30 years for dairy proteins and soy protein we've not really evolved a lot yet on the plant-based proteins we're still doing isoelectric precipitation or maybe we're using a little bit ethanol and I'll talk about some of the other methods here in a few slides but for the most part we're using the same technology we have been for 30 years but there are some things on the horizon and I'll talk about that shortly consumer acceptance of processing also and I put consumer acceptance here because there's so let's let's talk about insect protein for a second so insect protein has a big egg factor right all of us probably first first time we heard about insect protein we're thinking not sure I want to eat my nutrition bar with a cricket in it well today's processing has got to evolve a little bit further in the insect because what they do today is they're basically growing the insect they're drying it out in the Sun or in a dryer and then they're grinding it up milling it and putting in a bag and sewing you as a protein concentrate with a relatively low level of protein there's not many isolates out there yet so if you really start examining those products there you might find some insect parts that are recognizable so the consumers not going to be real laughs happy about that right we also have to look at their microbial and chemical stability from a processing technology perspective so as we start developing new technologies let's pay attention to the microbial and the chemical composition the products were putting together we have unintended consequences sometimes whenever we start enriching or isolating products that there are byproducts that come along processing also and I mentioned that word by-product because it's not just the byproducts we see in the protein product itself there are other parts of the plant that we're isolating from where the animal riesling from animal being an insect incidentally that we have to find a use for so why haven't pea proteins been more popular before the last couple of years because you have this tremendous amount of Pia starch coming along with the isolation procedure as well as pea fiber the world can only accept so much pea starch and pea fiber at the present time we haven't found a lot of let's say beyond good use for that starch and a lot of food formulations yet so what do we do with that it goes the same for anything else that we work with from a protein raw material what do we do at the byproducts there's a few people out there they're starting to use distillers grains and recover protein from statistical distillers grains say that life has the problem there is unless the brewery or the distillery that they're getting the distillers grains from are very standardized on the hybrids and the grains that are receiving to make their their beer their alcohol from you again have variants all over the place the amino acid position of that finished product so when people talk about recovering protein from distillers grains it's not to be able to build go to handbook eight to understand what's the quality of that protein necessarily it's gonna be a batch to batch variation now with distillery is making a fortune on small batch small batching of Bourbons and everything else today maybe that we could do something like that in the future of protein but it's going to be much more difficult until we really get to personalized nutrition we also have to address the consumers once and needs which products the initial products are going to be are gonna have to have a strong nutritional and functional perspective as I said it's not just about nutrition it's not just about function let's combination of the two and we've put together a protein and then it supports a path of ingredient and and finished product innovation we've we it's not a one-to-one substitution if we're using a whey protein isolate my product day we can unnecessarily use a soy protein isolate we've seen that for thirty years same thing is occurring with chickpea with pea protein isolate just go on down the list and finally there's some things that are very imperative for success the texture and the flavor and I've said flavor so many times today it's because a lot of these proteins out there have a real astringent see drying effect in the mouth and we're still trying to understand what's going on with the interaction between the saliva and the protein salivary proteins tend to interact very quickly a lot of these different proteins and give us a weird texture weird flavor at least for the consumers Detectives weird and then finally there's the case of the regulatory the regulatory path is a major unknown still because we as we get into some of these insects being one of them cultured meat being another protein there's going to be a lot of questions about what else is coming along with this and how are the regulatory gene so you can handle it I know some of the speakers later on panels here today and and tomorrow are going to be addressing some of that so I'm not going to go very deep into that proteins are evolving in the marketplace and as I said there's been some of them that have been around for some of then around for quite a while so they have an established following so soy wheat proteins even even pee and rice to some extent I've had a good following now for a number of years in the next three years we're gonna see a lot more with koi corn protein even some more rice proteins are being worked on chickpeas starting to pop up a little bit the key features of these particular products really is their label friendly and they have some functionality in all three of these classes have some good water binding they have some good coil binding multiplication properties so from a physical functionality we're very interested we're just starting to understand the physiological functionality of those proteins now buried within a proteins primary sequence there will be motifs that have bio activity they may reduce they may be an ace one inhibitor or they may be a powerful antioxidant those are the types of properties we have to go after and do the research to discover what they're capable of doing where we're building supplies today fungal proteins fungal proteins will continue to grow over the next three to five years and I went on record a couple years ago as saying if I was gonna put my money down on anything right now to be fungal proteins because a lot of things we can do a phone I'll talk about that surely canola as I said as we start moving more towards cold pressing as opposed to hexane extracts or any other solvent extraction canola will start growing why because if you look at canola proteins they're fairly complete they're fairly complete protein they have a very high PD cast the emulsification properties the gelling properties a lot of the physical functionality that we're after can be met by canola proteins there may be one that one class of proteins that's closest to a whey protein isolate as we try to replace animal protein and then it's the consumers need a lot of convincing on and that's going to take another five seven maybe even ten years for us to convince that consumer that a they should eat some forms of algae they should eat insects single-cell protein and the new cellular alternatives that are coming along its so-called cultured meats or cellular agriculture products that a feature comes back to sustainability which is another reason why the consumer has begun looking for alternatives to animal proteins it comes down to sustainability it's all fine about the physical functionality it's all fine about the nutrition but a lot of us believe that we shouldn't be raising animals for for food and so what's happened now is they're starting to look at other alternatives so if we look at some of the current commercial processes as it used out there because this talk is a little bit about the processing for proteins I looked at four big classes here dairy cereal and oil seeds plant-based and then the meat / eggs and today as I said earlier we're using a lot of isoelectric precipitation we're using a lot of salt extraction ethanol extractions have been looked at for a number of different protein classes especially dairy in cereal and oil seeds those plant-based Redditt extractions all used in dairy so if we're looking to make casein rennet casein we're using the enzyme rennet which is also known as chymosin which is isolated from calf stomach or now it's a genetically engineered enzyme ultra filtration di'ja filtration micro filtration and reverse osmosis is that has been the method of choice to get two isolates so everybody understand the difference in concentrate a nice look or do I need to cover that so typically concentrates or roughly 25-30 percent protein all the way up to about 80 85 percent protein on a volume basis or on a mass basis anything above 80 85 percent becomes a nice little isolates are right around 90 percent protein so you have to have that extra step of processing extra costs incurred interestingly the food is should get very dependent on why protein isolates and even high protein weight Dean concentrates over the last couple of decades and as the price of meat went up so did the price of milk products of the price of dairy proteins so they began looking in alternatives soy protein isolate was a nice fit to that niche it could be a good substitute for whey protein concentrates it isolates the problem was there was some negative press starting to appear on soy proteins so all of a sudden we were left scrambling as food formulators to begin looking for the alternatives pea protein happened to be one of those we've stumbled upon quite quickly check these quickly to follow extrusion some proteins are actually manufactured by extrusion usually these like a protein as a starting material and adding something like sodium hydroxide to it and ending up with a case in it for example drying and milling I talked about drying of milling has been around for quite a while it's it's simply just a matter of growing something or taking something and drying it down and then grinding it to a set granular size and sipping it out and then packaging it off and Zhu Matic modification has been utilized also for a number of years it to improve usually the physical functionality of the proteins and a little bit to get after some of the bio actives now the enzymatic modification that I'm talking about in this particular slide would be different than the enzymatic modification I'm talking about in a later slide here we're talking about the the trypsin type enzymes some of the early microbial and fungal enzymes that came out from the likes and Novozymes amano other people and they were you know they were very nonspecific in their attack on a protein so we were getting a lot of different peptides the next generation of proteins that are being developed today and will soon be in the market that hopefully at affordable prices insects are really starting to get a lot of attention from various manufacturers and they're working all the way from the larva stage to the adult stage but for the most part the insects are being raised and then harvested dried ground and packaged instead of actually isolating the proteins are enriching the protein products so if therefore what you're really buying is an insect flower that probably contains 25 to maybe 30% some of these examples that black soldier fly larvae crickets are out there and some of the companies are giving them they're covered no cleverly named ing to the species of insect are working with so for example with crickets we have chirps grasshoppers we have Japanese fruit fly larvae by flying spark out of Israel there's still the ick factor consumer still hasn't said whether they will accept insect protein and their foods today LG continues to be of interest to a number of different companies and there's a lot a large variety of algae that are now being grown in fermenters or an outdoor ponds for whole cell and excreted products again these are relatively low in protein concentration when they do the extractions they're not passing them through ultra filtration or and the other methods that we use today to concentrate you can see chlorella has been a popular one duck weed is one that's very popular and being grown and outdoor ponds of course with outdoor ponds you have some challenges with bugs and other things getting into the ponds so you still have to clean that up a little bit also fungal growing growing interest also especially now that we can grow mushrooms in mass quantities by both traditional and solid state fermentation they're harvesting them and drawing and then in some cases are further purifying them but interestingly even the dry cell mass and mushrooms contains a relatively high protein concentration and it's brush rooms we've typically heard of and in fine restaurants like Portobello and shiitake oyster lion's mane these continue to grow in popularity and quite frankly will probably take over for some of the plant-based meat products so we're seeing in the marketplace today cellular agriculture of course is one of the ones that's become quite controversial and quite talked about in the technology circles basically what we're doing is we're taking stem cells growing them in a cell culture medium on a scaffolding allowing cells to differentiate or basically form a tumor until a meat mass is formed some of the big companies out there Memphis needs new age beyond me the fish area blue Nalu shellfish duck chicken all sorts of different products are coming about pala farms out of Israel's to working with high bred price and meat sells in combination with plant cells the single protein area has been around for probably about 40 50 years now almost mycoprotein there the corn product has been utilized in what was originally the first plant based beet analogues they're basically single-cell organisms grown in fermenters and then harvested dried some of the last category I have a sustainable but not new these are proteins that have traditionally been around for a number of years isolated by different methods but today they're being cloned or gene edited into microorganisms usually each cells to intracellularly synthesize and in some cases sense to creep the proteins of interest so for example a perfect day is doing beta lotka abend from milk gel tour has been working with gelatin clara foods has hit the market with egg albumin another little company called sure logic out in california doing human milk oligosaccharides and then there's miraculous who's doing a sweetener and then there was an enzyme company called Proterra so if we look at some commercial processes youthful ease emerging proteins and quite a bit of the what I would call traditional processes fermentation genetic modification genetic engineering there's some ligand chromatography going on out there submerged solid state fermentation you can see where they all fall into algae using fermentation genetic modification just starting to use some gene editing but the solid state fermentation has been around for years insects as I said they're really growing and drawing and milling them fungal similarly they're growing it in a fermentation bad or and upon harvesting and then milling it cellular agriculture cultured meat type products using fermentation and and or tissue cultures and then the sustainable but not new category trying a lot of different things and enzymatic modification I have ears listed as a process scuse me listed as a process is not your traditional enzymatic modification of taking a protease and breaking the peptide into smaller or taking the protein and breaking into smaller peptides this is actually enzymatic modification to liberate the proteins from the cellular mailer that they're contained in and then purifying further well 13 sources make an impact well there's a lot of strengths with a lot of these new protein sources that we're seeing there you know the purified ones that are much cleaner today so for example perfect days beta lotka Coghlan very nice gelling protein so it's creating some real novelty out there some of them are fairly easy to produce insect proteins for example better nutritional values we're actually going after proteins that contribute to human nutrition and then it actually helps us to meet the future needs for more protein as we as we continue to consume large amounts of protein as a society by the year 2040 we do need to produce quite a bit more protein some of the weaknesses of these new protein sources their yields are not that good and it costs a lot of money to produce some of them it's fairly energy intensive when one place looks at the carbon balances on that you can see where energy costs tend to skew that a little bit think some of them don't have the same functionalities as let's say casein when you isolate appear casing I mean I have the same functionality some may not gel or may not foam as well there are some anti-nutritional factors that come along with it but the biggest ones are probably the poor colors odors and flavors and certainly the ick factors a lot of opportunities out there we can take a lot of these new proteins and put them in an animal and aquaculture and companion animal nutrition nutrition I haven't heard a cat or dog yet you can say the word hit by an L ate that protein with no problem a lot of specialized nutritional medical foods also coming out as an opportunity some of the threats the return on investment we've seen recently in the in the financial literature that some of the cell AG companies are getting a hundred to two hundred million dollars to scale up their cell masses it's an awful lot of money to be invested in a technology it still isn't shown that it'll be consumer accepted or frankly that we can even do it yet so we'll the consumer be able to afford it in the end of the day and will they accept it again things we don't know yet so they pose threats GMO and genetic engineering gene editing issues will still be out there and some cases how do we label these products some of these products are coming from products that have a state a standard of identity how do we handle some of that looking ahead there's some moral issues out there still some food safety issues allergenicity from new protein sources anytime a protein is fed repetitively to an individual or population of individuals you're bound to find some people that are allergic to those proteins so it's it's a broad claim there's a risky it's risky to make a broad claim that you have an allergen free protein so as I kind of conclude my talk today looking ahead you know aren't population growth of the next 25 years is really going to necessitate us to take a lot of actions to sustain an adequate protein supply for feeding all of us and so some of those points include reducing our overall caloric intake and then also by doing that reducing some of the amount of protein that we as Westerners consume that's probably one of the single biggest things we can do to make sure we have enough protein 20-30 years from now we will continue to expand the use of genetic modification and editing we'll have to increase our fermentation capacity because that's definitely going to be a wave over the future we'll continue to explore alternatives for additional protein sources and it'll go beyond fungi it'll go beyond algae it'll go beyond mushrooms are going beyond whatever so a lot of different things are now being looked at as potential protein sources they're probably the one biggest challenge we have in a lot of the cases and we've seen this with pea protein over the last couple of years as beyond beyond meat and impossible meats continue to launch their products we really need to develop the supply chains through some agronomic selection increasing the amount of acreage being planted and discovering new or optimize existing existing methods a protein manufacturer to improve yields the cost of production this point cannot be overlooked as impossible and beyond found out rather rather rapidly as they were looking for Peabody we really have to improve our supply chains so with that I said thank you and I'll be happy to answer any questions anybody has