Elementa - Organic plant proteins

Plant-based proteins have nutritional properties that are perfectly adapted for vegans and vegetarians, as well as those who are lactose- or gluten-intolerant. They represent an ideal alternative to animal proteins.

Proteins play an important structural role in the human body. They participate in the renewal of muscle tissue, hair, nails, skin and the bone matrix. As the main component of digestive enzymes, haemoglobin, hormones, receptors or immunoglobulins, they are involved in various physiological processes (ANSES, 2019).

Plant-based proteins are a source of essential nutrients. They contain useful compounds, such as minerals (iron, zinc, magnesium), fibre, fatty acids (omega-3 and -9) and vitamins.

Plant-based proteins can cover the daily requirements for protein and also essential amino acids. Lysine, isoleucine, leucine, valine, cysteine, methionine, threonine, phenylalanine, tryptophan are the nine essential amino acids that the human body cannot synthesize in sufficient quantities. They must be supplied by the diet to meet nutritional needs.

According to the protein source, content and quality, the amino acid composition and availability can vary. Elementa has selected different sources of plant-based proteins that have particular properties.

1. Cereals
2. Pulses
3. Oilseed plants

The scientific literature details the various benefits that plant-based proteins offer, with many studies demonstrating the specific positive effects of plant proteins. Plant-based proteins appear to have many benefits, particularly on health: enhanced sleep, cardiovascular health, weight control and immune system.

Essential amino acids derived from plant-based proteins help promote muscle maintenance and growth. BCAAs are essential amino acids that are broken down in skeletal muscles (see, for review, Shimonura et al. 2006). Supplementation with these BCAAs, before or after exercise, may help increase muscle mass and limit the breakdown of muscle proteins due to their anti-catabolic properties.

Additionally, one study showed that proteins help favour the maintenance of muscle mass with age, particularly when plant-based protein-rich diets are consumed (Gorissen et al. 2018). Another study noted that the synthesis of muscle proteins depends on the quantity of leucine (a BCAA) available (Norton et al. 2010).

Le type et la quantité de protéines consommées dans l’alimentation ont un impact significatif sur la masse et la force osseuse. Des chercheurs du département de physiologie de l’université de Grenade, Nebot et al. ( 2014), ont démontré dans leurs études l’intérêt d’un régime protéiné pour la santé osseuse. En effet, un régime hyperprotéiné améliorerait les propriétés osseuses chez le rat. Une autre étude, parue dans une revue médicale américaine de nutrition clinique en 2008,  indique que les régimes riches en protéines permettraient d’accroitre la masse osseuse et de diminuer le nombre de fractures lorsqu’un apport en  calcium est suffisant. De plus, l’étude communique sur le rôle important des protéines dans la santé des os, pour la prévention de l’ostéoporose et de la sarcopénie.

Satiety is the absence of hunger between meals, a feeling that is generally increased after consumption of a high-protein meal. A study conducted by INSERM Lyon in 2012 accurately describes the double-loop chain reactions triggered by the digestion of proteins, and how it involves the nervous system. First, the presence of oligopeptides, derived from protein digestion, affects nervous system receptors, which send a signal to the brain, which in turn triggers glucose synthesis in the intestine. The increase in glucose concentration in the intestine sends a signal to the brain — specifically the hypothalamus — which controls food intake and feeling satiated (full).

Proteins are generally used in high-protein diets for weight loss, and their effects on feeling full have been proven. A study showed that intake of plant-based (bean and pea) proteins favourably influences appetite relative to animal proteins (pork and veal) at equivalent caloric and protein amounts (Marlene et al. 2016).

In parallel, dietary protein contributes helps fight against obesity and metabolic syndrome, it is involved in satiety and energy metabolism (Westerterp et al. 2012)

Dietary plant-based proteins are found in significant quantities in cereals, pulses, oilseeds, grains and algae.

Elementa’s range of proteins are food ingredients with high protein concentrations

On a regulatory level, the Codex Alimentarius defines these ingredients as “vegetable protein products” (VPP). VPPs are « food products produced by the reduction or removal from vegetable materials of certain of the major non-protein constituents (water, oil, starch, other carbohydrates) in a manner to achieve a protein (N x 6.25) content of 40% or more. The protein content is calculated on a dry weight basis excluding added vitamins, minerals.” (Codex Alimentarius 1989).

The Codex Alimentarius FAO/WHO oversees international food standards, guidelines and codes of practice. According to the general standard, protein content must be equal to or greater than 40% (on a dry weight basis) for a food products to be called VPP. (General Standard for Vegetable Protein Products (VPP) Codex Standard 174-1989. Adopted in 1989. Amended in 2019.)

Moreover, the Codex Alimentarius presents the general guidelines for the use of VPP in food (General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods CAC/GL 4-1989) that defines the conditions for using the term VPP, labelling rules and use in food intended for human consumption.

The rice and pea protein isolates in our product range are derived by extracting starch using a wet milling process, followed by separation, concentration and drying processes.

The most common process for isolating proteins is simple milling (giving a simple powder) or milling defatted powder.

Proteins can be extracted using acid precipitation or ultra-filtration, leading to the separation of protein concentrates from carbohydrates and insoluble coproducts. After concentration and drying, this process produces a powder with a high protein content, up to 95% proteins (dry matter).

Isolates are ideal for a multitude of formulations, for sports nutrition, special diets or infant foods. These isolates are used for elaborating recipes for health-food products such as protein bars and meal substitutes.

Plant-based protein concentrates are processed differently according to their source and the starch content of the cereal grain. Most of our protein concentrates are obtained using a mechanical separation procedure that separates the starch (large particles) from proteins (small particles).  There is no chemical extraction and no solvents are used.

Pumpkin seed, pea and faba bean proteins are ideal for the formulation of protein bars and sports nutrition products. They can be particularly useful for plant-based protein powder mixes for use as toppings, for smoothie-type beverages, as well as for bread-like preparations, meals for special diets, spreads or dips.

Source: AFFSA, Apport en protéines : consommation, qualité, besoins et recommandations. 2007

Several health claims can be used for proteins:

• “Protein contributes to the increase in muscle mass”;
• “Protein contributes to the maintenance of muscle mass”;
• “Protein contributes to the maintenance of normal bones”.

Regulation No 432/2012 on health claims stipulates that “The claim may be used only for food which is at least a source of protein as referred to in the claim SOURCE OF PROTEINS as listed in the Annex to Regulation (EC) No 1924/2006”.

A food product is called: 

• “High in protein” if at least 20% of the energy value of the food is provided by protein;
• “Source of protein” if at least 12% of the energy value of the food is provided by protein.