The Powerful Potato Protein: a sustainable plant protein with a high nutritional value applied in bakery and snack items for protein fortification

Plant-based is a megatrend and consumers demand plant proteins in their diet. Not only the quantity, but also the quality is important. Potato protein has a unique balanced amino acid profile. It contains all nine essential amino acids, and is also high in branched-chain amino acids (BCAA) that are important for the immune system and muscle growth.

Furthermore, potato protein has a high digestibility (DIAAS score) compared to other plant proteins. Especially athletes, elderly people with less appetite or people recovering from illnesses will benefit from its nutritional qualities.

Potato is a high yield crop with low climate impact. The whole potato is used to obtain protein, starch and fiber, so nothing is wasted. Even the residual liquid is returned to the fields as fertilizer.
Potato protein has a neutral taste, has low allergenicity, is non-GMO and is perfect in health-oriented bakery items, bars, extruded snacks and ready meals.

Helma Slierendrecht will:

1. Show potato protein’s unique nutritional quality, DIAAS and digestibility, amino acid profile.
2. Discus protein fortification and target groups.
3. Illustrate sustainability and different plant proteins and milk proteins.
4. Share examples of the use of potato protein in different formulations within different applications (bakery, snacks, bars, ready meals).
5. Present plant-based or vegan recipes in combination with other free-from trends, such as gluten-free.