Globally we're running short of protein: which may limit population growth. After years of dietary advice on low fat - we're now consuming less carbs. but more protein. The presentation considers global protein markets & main sources of commodity & speciality plant proteins - relative benefits of nutrition, functionality v. cost. Whey, the commodity benchmark, is compared to soy & wheat - and speciality proteins potato & pea. Consumer trends are contrasted with 'sweet-spot' applications.

1. 13th Annual
Global Food Technology
& Innovation Summit
2 - 3 March | London UK
RESEARCH & DEVELOPMENT
FORTIFYING YOUR PRODUCTS
WITH PLANT PROTEIN
Paul M. Hart – Plant Protein Business Development Consultant
Elm Lea Partners Ltd. (on behalf of Cornelius Group Plc)
1

2. Paul M Hart – Speaker Profile
• Unilever R&D Colworth – Ice Cream & Dairy
• Emulsion Science: Ice Cream; Non-dairy creams
• Biopolymers Group: ‘blue sky’ R&D
• Protein, polysaccharide gelation; hydrocolloid model & applied systems
• External Affairs / Corporate Relations
• Stakeholder relations: CSR; Issues Management GMO
• Nutraceuticals Ltd. – Innovation Director
• Diet Health & Wellness Platforms
• Mineral & Vitamins: RTD Sport beverages; bone health
• Nutritional fats [omega-3] supplementation in bakery & beverages
• AVEBE – Solanic
• Application Technology: Pioneering applications; & USPs for potato protein
• Value Proposition valorisation: Dressings; Milks; Meat-analogues etc.
• Market Manager: Nutrition - Beverages; - Bakery (Gluten-Free)
• Business Development partnership projects (multi-Million € potential)
• Elm Lea Partners Ltd. – Ingredient solutions Business Development Consultancy
• Joint Venture / Brokering / Innovation projects: B2B
• Manages the Gluten-free Innovation network on LinkedIn
• Savannah Nutrition Ltd. – Oils & Fats: ‘Free-From’ Palm speciality applications 2

3. Global Food Technology
& Innovation Summit
RESEARCH & DEVELOPMENT
FORTIFYING YOUR PRODUCTS WITH
PLANT PROTEIN
Why?
- Market Considerations
What?
- Beyond nutrition: using functionality to optimise product quality
Which?
- Comparing protein benefit, functionality, and price
Where?
- Review of application hot-spots 3

4. Global Food Technology
& Innovation Summit
Someone Once Said …
“ Food First then Morality . ”
Bertolt Brecht (1898-1956)
German dramatist, poet. "What Keeps Mankind Alive?"
Act 2, sc. 6, The Threepenny Opera.
4

5. 5
Why? − Market Considerations
[Cover: 1975]

6. 6
Un-Sustainability
Population
• Global ~ 9.6 billion predicted by 2050
• Population of India to exceed China by 2020
• Middle Class of 200 - 400 million [SustEIN, 2012]
• Desire for ‘Western’ dairy product
• Chicken consumption doubled in last 10 years:
3.42 MMT - USDA forecast
Feed Supply
• 30% of earth’s surface is grazing for animal products
• 33% of global arable produces feed: mainly soy
• But animals convert vegetal protein inefficiently
• Ratio 10 lb feed to 1 lb protein
But much CO2 produced directly or indirectly (transport)

7. Protein: marketing potential and health benefits
• Demand for high protein products is increasing and its marketing
possibilities and health benefits are numerous.
• There is an increasing range of products for a wide range of consumers:
from those watching their weight to growing children, fitness fanatics and
the increasing population of aging health-conscious consumers.
0
1000
2000
3000
4000
5000
6000
7000
2008 2009 2010 2011 2012
Global product launches tracked with protein
claims
+24%
+53%
7

8. mintel.com8
.................................................................................................................................................
ENVIRONMENTAL BENEFITS COME INTO PLAY
For non-dairy alternatives there is a case
Meat & dairy production is unsustainable
to feed a growing world population
reaching 9bn by 2050. The world grain
output will need to rise by 50%, and meat
production will need to double to meet the
demand (UN)
“The problem is that instead of feeding
crops to people, we’re feeding most of
them to livestock. And so we’re caught in
an inefficient protein-delivery system.”
(Bill Gates)
0%
2%
4%
6%
8%
10%
12%
14%
20092010201120122013
Usage of the ‘Environmentally Friendly
Product’ claim, global (% of launches)
Dairy
alternatives
Dairy
products

9. 9
But where will all the feed protein come from?
• India moving from export to importing soy meal
[Baize, 2013]
Soy Harvested Area
• Brazil, largest exporter of soy for feed
35% 29 m ha
• Argentina up 40% 20 m ha
• Impact on S. America infrastructure
• ‘China to rent 5% of Ukraine’ [24-09-13 UK Daily Telegraph]
http://www.telegraph.co.uk/news/worldnews/asia/china/10332007/China-to-rent-five-per-cent-of-Ukraine.html
• Plant protein will replace 75% of animal products
consumed today
Un-Sustainability

10. 10
PROTEIN: Today’s consumer trend!
• Right Here Right Now!
• After Greek Yoghurt:
What’s next?
• Introducing:
Egg-white only McMuffin
• Result = Price Volatility
• http://www.seriouseats.com/2013/05/reality-check-the-egg-white-delight-mcmuffin.html
[Photographs: J. Kenji Lopez-Alt]
Low Fat:
• A little passè: yesterday’s trend?
• Cost-in-use: Palm oil €0.80 / kg Versus Starch €0.45 - >1 /kg
• Obesity concern over carbs. & sugars
Protein On-Trend!

11. 11
Source – Frost & Sullivan analysis,
Presentation at Global Food Forums, 2013
• Dairy: 49%
• Whey 26%
• Casein 13%
• MPC 10%
• Egg White 40%
• Gelatin 11%
Global Animal Protein Market

12. 12
Source – Frost & Sullivan analysis,
Presentation at Global Food Forums, 2013
• Soy: 66%
• SPC 27%
• SPI 15%
• TSP 14%
• Wheat 43%
• Other 1%
• Pea !%
• Pulses, beans, lentils don’t
figure
Global Plant Protein Market

13. 13
What? − Beyond Nutrition: using Functionality
to Optimise Product Quality

14. 14
On-Pack Nutrition Declaration
• Carbohydrate: C, H, O : Bread, rice, tapioca
• Fat: C, H, O : Butter; olive oil; lard
– Protein is different
• Protein: C, H, O & N + S : Eggs, meat; lentils
N.B. The body can’t store protein !!!
• Polymers of ~22 Amino Acids
• Of Carbon & Nitrogen; + Hydrogen & Oxygen [& Sulphur]
• Nitrogen in – N-C-C polymer backbone
• Zwitterionic: NH2RCHCO2H equilibrium with NH3
+RCHCO2
−
• ‘Complete’ protein (or whole protein) contains an adequate proportion
of all 9 Essential Amino Acids:-
• Tryptophan; Threonine; Isoleucine; Leucine; Lysine; Methionine & Cysteine (S);
Phenylalanine & Tyrosine; Valine; Histidine
• Branched Chain Amino Acids (BCAA):
• Good for Sport, supporting protein synthesis & muscle recovery
• Bold = 3 Proteinogenic BCAA’s, with aliphatic side-chains
Nutrition Labelling

15. 15
Intake USA
• RDA (CDC) is ~13g / day for a child (1-3 years);
and 56g for an adult
Digestibility
• Biological value (BV) measures proportion absorbed
from food, incorporated into body’s proteins
• Protein Digestibility Corrected Amino Acid
Score (PDCAAS – WHO 1993)
Maximum score is 1 [truncated] for a complete
protein:-
• Includes casein; egg white; soy; whey
• 0.99 mycoprotein; 0.98 soy beans; 0.92 beef;
0.91 soybeans; 0.82 yellow peas; 0.42 whole wheat
• May be replaced by DIAAS
Nutritional Value

16. Bakery Example
‘Source of Protein’
• Brown wheat bread:
– 236 kcal/100 g
– 9.8 g protein ( = ~ 39 kcal)
– 12% energy = 28.32 kcal
‘High Protein’
• Wholemeal bread:
– 236 kcal/100 g
– 9.8 g protein (= ~ 39 kcal)
– 20 % energy = 47.2 kcal
• So add 2g protein (= 8 kcal) 16
EU: Nutrition Claims
Source of Protein
• A claim that a food is a source of protein,
and any claim likely to have the same
meaning for the consumer, may only be
made where at least 12% of the energy
value of the food is provided by protein
High Protein
• A claim that a food is high in protein, and
any claim likely to have the same
meaning for the consumer, may only be
made where at least 20% of the energy
value of the food is provided by protein
Nutrition Claims

17. Emulsifying
Gelation
Nutrition
Foaming
Solubility
Hierarchy
• Solubility*
• Water binding
• Foaming
• Emulsifying
• Gelling
• Texture Development
• ? In Combination ?
• N.b. * Iso-Electric-point
dependant
17
Protein Functionality

18. 18
• Nutrition €£$€£$ Functionality
<- Dry Powder Blends / Shakes Amino acid profile
<- Bars
• Beverages €£$€£$ Solubility / dispersion
<- RTD; Smoothies (Shakes)
• Bakery (Snacks) €£$€ Foaming / Setting
<- [Gluten-Free] Bread & Cake
<- Bars
• Dairy €£$€ Emulsification; ‘Yoghurt-Gel’
<- [Vegan] Yoghurt / Cheese; Milks; Dressings;
• Meat €£$ Emulsification; Gelling
<-Blends: Meat[-free Analogue] binding
<- Bulk Enrichment
Application / Functionality by Valorisation

19. Plant Protein Market Segmentation
19
` Vegan
Vegetarian
Flexitarian
Allergen Conscious
Sporting
Weight Management
Health & Wellbeing
Consumer Segments:
• Most valuable in centre:
but also smallest market
‘Free From’ Allergens:
• Commodities are
allergens: dairy, egg,
soy, wheat (gluten)
• Low allergenic e.g. pea,
rice, maize – less
functional than potato
Weight Management:
• Plant Protein has a role in
appetite suppression and
increased satiety
• Pea – volume; Potato – bioactive 19

20. 20
Which? − Comparing Protein Benefits,
Functionality, and Price

21. 21
Plant Proteins
• More sustainable; but shift from animal depends on:
• Taste; Nutrition + Functionality
– Digestibility may be affected by anti-nutritional factors
Criteria
• Nutritional Properties:
Amino Acid Profile; Protein Quality /Digestibility; Allergens; Safety
• Functional Properties:
Solubility: Foaming; Emulsification & Gelation
For Nutritional Applications:
• Amino Acid Profile x Purity
• Protein Quality: BV; PDCAAS [DIAAS]
– ‘Complete’ Protein; BCAA level
• Cost-in-use Vs Market Position
Nutritional Selection

22. 22
Protein Type USD €
Soy Isolate $7 / kg € 2-3 / kg
Hi Functional
Soy
$9/ kg
Pea Isolate $7 / kg €4.5 /kg
Egg White S13/ kg €12 / kg
Casein $11/ kg €8 / kg
Whey PI
(Commodity)
$11/ kg
Whey Isolate
(Premium)
$15 /kg €11 / kg
Volatile Pricing:
• A problem for commodity
ingredients …
• … Due to impact of raw materials on
the product (fertilizers, grains, fruits,
oilseeds, feed & sugar)
• Plant proteins tend to be more stably
priced than animal derived
counterparts
• Typically plant proteins cost 40-50%
less than animal proteins
Cost Hierarchy

23. Price
P
e
r
f
o
r
m
a
n
c
e
Casein
€7-8
Value
• Taste
• Solubility
• Foams
• Emulsifies
• Gels
• ‘Free from’
• Sustainable
Peptides
€100+
23
Performance x Price
Soy
€2-3
Whey
€10-13
Egg
€9-13
Pea
€4-5
Algae
€6
Potato
~€10+
Enzyme
-> €100+
Amino
Acids
SMP
Nutrition

24. Whey - Benchmark
24
Animal Protein Benchmark
• Dairy whey current gold standard ‘complete protein’
Whey Protein Isolate (WPI) via Cornelius (fm. Davisco USA)
• Instantized BiPRO® I.P. 95% (DM) Sweet whey: concentrated
& spray dried + 1.5% sunflower lecithin [DPB]
Fully soluble pH 2.0 – 9.0. Lactose-free
• Likely the highest protein level in the market
Whey Protein Hydrolysate
• Hydrolysis: Smaller peptides to speed digestion
and absorption [cf. concentrate or isolate]
• Mitigates bar hardening; possible taste impact
• Biozate®3: 94% (DM) Highly pure hydrolysate (7.5%)
Leucine Trigger: 2.5g per meal initiates muscle synthesis
BiPRO® WPI Egg White SPI Gluten
Leucine (g / 100g Protein)
13.1 10.9 8.8 8 6.8

25. 25
Soy: Established Formats
• ~60% by volume of plant commodity market; ~300 million MT; ~85% by value
• A cheaper commodity protein; high nutritional value PDCAAS 0.92 - 0.99
USA Health Claim: FDA claim in place that ‘soy protein may/might reduce the risk of
heart disease or coronary heart disease’
Via Cornelius
• About to offer Chinese sourced soy proteins:
for Sport Nutrition; Food Applications & Meat Sector
Issues
• Identity preserved crops ensure organic or non-GM
certification [organic more nutritional cf. GM]
• Mature market trend away from soy: due to GM concerns
• Iso-flavones conflicting male hormones
• Concern over Brazilian production contributing to Amazon rain forest destruction.
[Brazil largest exporter of soy, for feed.]
Soya

26. 26
Vital Wheat Gluten
• Market developing beyond Bakery e.g. Cargill
• Bakery & Cereals: Typically added to ‘weaker’ low
protein flours to improve performance in bread
• e.g. GluVital™ improved consistency in flour,
dough machinability; extends product shelf life
• Often used in pastas and bread i.e.
‘strong’ flour applications >13% protein
Applications
• Role in hi protein bakery [complemented by legume protein]
• Meat Analogues: functional gelling protein
• Feed Applications: Aquaculture exceed wild caught fishing (Cargill) in 10 years
Derivation
• By-product from Bio-diesel, after starch removal
• Better CO2 footprint than dairy proteins
Wheat Gluten

27. 27
Pea Protein
• ~ 1% of the Global Plant Protein market >10 million MT p.a.
by volume; $6.0 mn by value
• Significant growth over last 3 years
• Market focus is ‘free from‘ allergy; Vegan / Vegetarian
• Chief sources: Canada (3 million MT p.a.), France & China
• Low cost alternative to dairy; but volatile market recently up
30% to ~€4.50/kg; about to fall as EU capacity hits market
• Only moderate PDCAAS 0.84 – but no anti-nutritional factors
• Rich in Glu, Arg & Lys – blending balances out low Lys cereals
• Emulsification strongest functionality
Cornelius Branded Products
• Isolate 85% (10% M) from non-GMO N. American peas
• 90% isolate due Q3 2015; 80% Concentrate
• Natural separation process
Applications: Beverages: DBP & Sport; Dairy Drinks
• Snacks & Nutritional Supplementation
Pea

28. 28
Regulatory: ‘License to Operate’
• Framework must accompany Innovation funnel
to ensure markets are open for sales
• USA: Self- Affirmed GRAS -> FDA Affirmed GRAS
• EU: Novel Foods or pre-1997 historic consumption
in sector Food & Beverage or Supplements etc.
Customer Acceptance
• Safety Concerns re: Genetic Modification (GM)
introducing allergenic proteins
• GM affects soy [95% of USA crop!], canola (rape)
and maize Indeed mature market producers are
moving away from GM.
[Pea, potato, rice and quinoa unaffected by GM.]
• Algae: ‘Natural’ but novel unfamiliar ingredient
Other Compliances:
• Anti-Nutritional Factors
• Cal Prop 65: heavy metals
• FDA Natural
Speciality & New Plant Sources

29. 29
Potato Protein
• Protein present ~1.5%
• Like pea: also ‘free from’ and vegan
AVEBE-Proteins & Fibres: via Presenter
• Solanic: On the market since 2008
• Very high purity 92-5%, solubility &
functionality = Unique
• Solanic®200: Ip~5.5 so functional at neutral pH
• Solanic®300: Ip >6 so functional at pH <4.5
• ‘The New Vegetal Whey’ See mg/g BCAA levels ->
• Solanic®100: in preparation: total protein
low solubility for DPB
300
Potato

30. 30
Rice Protein via Cornelius
• 80% Concentrate & 90% Isolate from Chinese
supplier
• All essential amino acids; light colour; neutral taste
• Extremely low heavy metals
• [Bind to proteins & concentrate with them… A known
issue from contaminated soil / water.]
Oat Flour via Cornelius
• PRO19 is an Oat flour with 19% Protein
• Useful in Wheat-Free / Gluten-Free (sts)
formulations as part of starch blend
• Coming Soon: Oat Flour PRO35 (35% protein)
• And PRO60 (60% protein) these require a
larger commercial project to fast forward
• Benefits from gentle processing
Rice & Oat Options

31. 31
Lupin
• Derived from the bean – i.e. legume flour
• EU production, commercial: €3 - 4 / kg …
• However now an allergen in the EU
Canola (Rape)
• Burcon Nutrascience: Supertein, now into solubilisation
• Bioexx now Teutexx: Start-up mode; samples available
• PR is out there but not yet fully commercial
MicroAlgae: farmed for centuries as feed and fertiliser
• ‘60’s & 70’s commercial Chlorella & Spirulina
• 1980’s: Over 200 species considered for food, feed,
supplement and biofuel assessment
• Omega-3 EPA/ DHA & pigments e.g. Martek / DSM Schizochytrium
• Quorn: Mycoprotein; Roquette / Solazyme: Algility; Algavia fm. Chlorella etc.
• Consumer acceptance?
Lupin, Canola & MicroAlgae

32. 32
Where? − Review of Application Hot-spots

33. 33
Http://www.naturalproductsinsider.com/articles/2013/07/the-global-protein-ingredients-
market.aspx
Consumer View:
• Plant proteins seen as ‘natural’ & healthful
• 1% of global population [not India] avoids meat;
consumption declining
• Vegetarian & vegan = ~7% of global population
• 0.1% vegan
• Quorn sees 20% growth in vegetarian products
• Try to consume a certain quantity of protein
• Plus broader meat replacement group
• Over 80% of functional food consumers
purchase high protein functional food & drink
• Senior nutrition [counteract sarcopenia]
• 8% children; 4% adults diagnosed food
allergy; self-reported figures higher
[intolerance]
From Claims to Consumers

34. The carriers of protein claims in the US
38%
44%
16% 15%
33%
23%
14%
2%
12% 11%
55%
49%
35% 34%
31%
29% 28%
23% 21%
17%
0%
10%
20%
30%
40%
50%
60%
%oftotalcategory
Top 10 product categories tracked for protein claims - US
2011
2012
34

35. Protein intake extra import on vegetarian products
• Meat is a key source of protein for consumers. As more consumers
become vegetarian or a flexitarian, it is important that there is
enough choice in products with good levels of protein.
• The numbers are still low but show an increasing trend.
3.4%
3.9% 3.7%
5.0%
0.0%
1.0%
2.0%
3.0%
4.0%
5.0%
6.0%
2009 2010 2011 2012
Protein claims tracked on
vegetarian launches
Top 10 sources of
proteins used
2010-present %
of total category
Soy Protein 64.19
Wheat Protein 58.81
Vegetable Protein 16.88
Protein, Not Specified 11.22
Egg Protein 10.02
Pea Protein 7.7
Corn Protein 5.47
Corn Gluten 1.67
Casein Protein 0.83
Pea Protein Isolate 0.37
35

36. 36
Sustainable Foods Summit, Amsterdam 5 - 6 June 2014
Explored Clean Label Potential
A Definitions
• ‘Clean label’ – no chemicals, no E-numbers
– ‘natural’
• Gentle processing: solvent free
• ‘Free from’ – allergens & labelling declaration
NO-thing
much at all?
Need to eat
something!
Images: Healy Group
www.noglut.eu
Drive for Clean Label

37. mintel.com37
.................................................................................................................................................
UK: MARKET GROWTH WILL SLOW, BUT STILL STRONG
UK retail sales of free-from foods, 2008-17
+61%
+46%
Gluten
free 47%
Dairy/
lactose free
46%
Other
7%

38. Food & Beverage
• Non-GM Mainstream
• No E-numbers Mainstream
– No chemically derived residues
• Free-From On Trend Niche
– Consumer on-pack labelled allergens
[But also palm; carrageenan; powdered rhino horn etc.]
• Vegetarian Niche
• Vegan Sub-Niche
Hierarchy:
Mainstream; On-Trend Niche; Niche; Nichy-Niche
Market Positioning Depends On:-
• Is protein is ‘complete’?
[or requires blending]
• Possesses broad functionalities for
further enhanced valorisation?
• Is it ‘free from’ allergenic labelling?
• Super-Speciality increases value with
each step…
… but market share declines
• N.b. Most proteins are ‘clean label’ –
process queries excepted
37
USP Market Hierarchy Large to Small

39. 39
Dry Powder Blends (DPB)
• Dry Mix Beverages or Shakes
• Tub is >90% protein [+ flavour & dispersants]
• Depends on:-
i) Taste: high dosing, see below
ii) On good cold water solubility & / or dispersion
• Ready-to-Drink: Processability?
• i.e. Non-gelling at high temperature
High Dosing
• Typical final product dose is high ~10% (USA)
• Is 28g [1 oz] in 220 ml [8 fl oz] = 10% protein
• Blending a range of plant sources for a specific
nutritional profile is typical
Pea, potato blend ↑ Wellness soup ↓
Application Sectors by Value

40. ‘Free From’
• Commodity proteins are allergens e.g. Dairy; Eggs; Soy
• Separate roles for bulk [mass or filler] & functional
protein [for texture / bite]
• Protein intake on trend: Post Atkins; Dukan
We have to eat something now carbs and also fats are ‘bad’!!!
Sustainability
• 1970’s pioneers saw strategic limitation …
• E.g. Quorn myco-protein: RHM & ICI
• Good dosing:
17% Protein; 7% Fat; 15% Carbohydrate
• Issues: Availability of ‘free from’ proteins
• Regulatory 40
Meat Analogues

41. [Non-]Dairy Milks /Emulsions
• Growing category (Mintel)
• Proliferation: Soy – allergenic
Almond; Rice; Coconut; Oat etc.
Nutritional Profiles
• Poor compared to dairy milk
• [Reluctance to add non-dairy into milk]
• Very Low Protein
Typical value 0.1 - 0.5%
[Cf. 3.3+% in Semi-Skimmed dairy milk]
Hi-Protein potential milk-shakes ~10%]!
• Potential for Vegan ‘Greek Style’ yoghurt
• Subject to protein culture properties
0%
2%
4%
6%
8%
10%
12%
14%
Usage of the “Environmentally
Friendly Product” claim, global (%
of launches)
Dairy
alternatives
Dairy
products
41
[Non-] Dairy Sector

42. 42
• Regular: Protein 9.0%
Wheat flour; Water, Yeast, Salt,
Vinegar, Vegetable oil, Soya Flour,
Emulsifier E472e, Preservative: Ca
Propionate; Ascorbic Acid Vitamin C
• Gluten-Free Protein 6.5%
Water, Tapioca Starch,
Potato Starch, Rice Flour,
Rape seed Oil, Maize Starch;
Yeast, Humectant (Vegetable Glycerine),
Stabiliser (HPMC); Dried Egg White,
Psyllium Husk Powder, Cellulose, Sugar,
Dextrose, Salt, Flavouring, Preservative (Ca
Propionate)
High Protein Bakery
• Regular bread etc.
• & Gluten-free
Protein for Bakery

43. 43
Baked Goods Cereal Staples Other Products
Bagels Breakfast Cereals Apple Juice ?!?
Biscuits Extrusions Beer
Bread Custard
Cakes
Crackers
Coatings
Cookies
Pastry Dressings
Pizza Noodles / Pasta Gravy
Pretzels Snacks Sauces
Tortilla - Wraps Tortilla – Hard Sausages
Gluten-Free Application Range

44. 44
Cornelius Group plc www.cornelius.co.uk
Are European distributors of speciality ingredients operating in the UK,
Eire, France, Poland, Russia and Scandinavia.
For more information on their range of:-
− Davisco Whey Proteins
− Soy Proteins; − Pea Proteins; − Rice Proteins − & Oat Flours
Contact: Per Rehné Director − Health & Food Europe Per.Rehne@corneliusnordic.dk
Presenter & Contact for: − Solanic Potato Proteins
Paul M Hart − Elm Lea Partners Ltd. Ingredient Business Development Solutions
81 Rushden Road
Wymington +44 7850 035922
RUSHDEN +44 1933 3131623
Northants. NN10 9LQ paul.m.hart@btinternet.com

45. • The evidence provided by consensus opinions /
reports from authoritative bodies and reviews shows
that there is good consensus on the role of dietary
protein in the maintenance of whole body lean body
mass, including muscle mass.
• The Panel concludes that a cause and effect
relationship has been established between the
dietary intake of protein and the growth or
maintenance of muscle mass.
• The Panel considers that in order to bear the claim a
food should be at least a source of protein as per
Annex to Regulation (EC) No 1924/2006. Such
amounts can be easily consumed as part of a
balanced diet. The target population is the general
population.
EFSA Journal 2010:80-18
45
Growth or Maintenance of Muscle Mass
• The claimed effects:
– ‘body tissues’
– ‘muscle maintenance and recovery’
– ‘maintenance of muscle mass of elderly people’
– ‘development of muscle mass of strength athletes’
– ‘reconstruction and repair of muscle proteins after
exercise in endurance athletes’
– ‘supports skeletal muscle protein accretion’
• Target population is assumed to be the
general population.
In the context of the proposed wording, the Panel
assumes that the claimed effect refers to the growth
or maintenance of muscle.
The Panel considers that growth or maintenance of
muscle mass is a beneficial physiological effect.
Health Claims