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16.30 – 17.00

Pea protein promises muscle mass for a continuous active life style

Valerie Barfoot Business Development Manager, Roquette UK

Drink Well & Evidence Base

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The importance of protein in the diet

Let’s characterize pea protein (NUTRALYS®)

Discover some brand-new clinical data about muscle mass benefits

Be inspired! Discover the latest concepts!

AGENDA

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THE IMPORTANCE OF PROTEIN IN THE DIET , WHY PEA ?

PROTEINS

SPORTING ATHLETES Ageing population

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THE IMPORTANCE OF PROTEIN IN THE DIET , WHY PEA ?

PROTEINS

SPORTING ATHLETES

KEY ROLE IN THE ADAPTATIONS THAT TAKE PLACE IN RESPONSE TO TRAINING

Ageing population

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THE IMPORTANCE OF PROTEIN IN THE DIET , WHY PEA ?

PROTEINS

SPORTING ATHLETES Ageing population

KEY ROLE IN THE ADAPTATIONS THAT TAKE PLACE IN RESPONSE TO TRAINING

KEY ROLE IN FIGHTING LOSS OF MUSCLE MASS

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THE IMPORTANCE OF PROTEIN IN THE DIET , WHY PEA ?

The demands for protein is growing rapidly . The proportion of 60 + in any countries is increasing People are looking for more active life in later years

We need to look a new protein source in area that have traditionally developed using animal protein .

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THE IMPORTANCE OF PROTEIN IN THE DIET , WHY PEA ?

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THE IMPORTANCE OF PROTEIN IN THE DIET , WHY PEA ?

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Let’s characterize pea protein (NUTRALYS®)

A patented process for low anti-nutritional factor content

A High Protein content displaying a good balance of amino acids (PD-CAAS)

A High Protein digestibility

An intermediate-fast digestion profile

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Starch 50%

Protein & Nitrogen

25%

Fiber 14%

Carbs 6%

Lipids 2%

Ash 3%

Let’s characterize pea protein (NUTRALYS®)

A patented process for low anti-nutritional factor content

SELECTED PEAS

Initially low level in selected yellow peas

- Tannins: Selection of low tannin varieties in France for 30 years

- Phytate: 1.1% of Phosphorous in NUTRALYS® (50% Phytic acid)

- Lectins: 0.1 – 0.3%, Lectins of yellow pea are know as non toxic)

- Phytosteroids: isoflavones, 1/1000 in yellow pea vs. soya

- Saponins: yellow pea (1mg/100g) < green pea (2.5) < soya (6)

PROCESSING STEPS

Removed / Reduced during the process

- Complex sugars: alpha-galactosides only 0.5-1% left in NUTRALYS® (stachyose, verbascose)

- Saponins: reduction during wet process and drying

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A High Protein digestibility - EVALUATION

Let’s characterize pea protein (NUTRALYS®)

Test description

10 rats /group – weight 50-70g

Diet formulation provides 10% of proteins Design

3 groups:

Tested parameters: Nitrogen intake & Fecal Nitrogen

PROTEIN-FREE diet (control)

Diet + NUTRALYS®

Diet + CASEIN

True Digestibility of NUTRALYS® = 97.3% ± 1.6 True Digestibility of Casein = 98.0% ± 1.2

The digestibilities of the proteins of NUTRALYS® and casein are equally outstanding

Results

According to: Food and Agriculture Organization / World Health Organization (1991) Protein Quality Evaluation. Report of a joint FAO/WHO Expert consultation. FAO Food and Nutrition Paper. n°51. Rome: FAO.

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A High Amino Acid Score - CALCULATION

Let’s characterize pea protein (NUTRALYS®)

AMINO ACIDS (mg/g of protein)

NUTRALYS ® PEA PROTEIN

FAO/WHO/UNU 2008

NUTRALYS® Calculation

Amino Acid Profile

Requirement pattern for Adults

Amino Acid Score Adults

Roquette analysis FAO/WHU/UNU recommendations Calculated by Roquette

Phenylalanine + Tyrosine 91 38 239

Threonine 39 23 170

Histidine 25 15 167

Tryptophane 10 6 167

Lysine 72 45 160

Isoleucine 45 30 150

Leucine 84 59 142

Valine 50 39 128

Methionine + Cysteine 21 22 95

Lower value = Limiting Amino Acid

According to: FAO/WHO/UNU (2008) Protein and amino acid requirements in humans. Report of a joint FAO/WHO/UNU Expert consultation. WHO technical Report Series. n°938.

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An EXCELLENT PD-CAAS - CALCULATION

Let’s characterize pea protein (NUTRALYS®)

PDCAAS according to the requirement pattern for ADULTS = 92.8

Results

Based on the FAO/WHO/UNU (2008) requirement patterns and according to FAO/WHO (1991) methodology for rat trial

YANG et al. 2012 Agro Food Industry Hi-Tech

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Test description:

Study conducted by NIZO: “NIZO SIMPHYD model”

Static model simulating the gastric digestion (enzymes, temperature, gastric acidification) combined with in-line viscosity measurements over time

Tested parameters: Viscosity

Let’s characterize pea protein (NUTRALYS®)

FAST or SLOW PROTEIN? – Analysis & Method

16 * Available upon request

Fast or Slow protein study evaluated by NIZO SIMPHYD model*

Acidification

Casein

Hydrolyzed wheat protein

Pea protein

Whey

TIME (min)

Vis

cosi

ty (

mP

a.s)

C a s e i n : S l o w

P e a p r o t e i n : Intermediate Fast

Hydrolyzed wheat p r o t e i n : Fa s t

W h e y : F a s t

NUTRALYS® pea protein is an “intermediate fast” protein

NUTRALYS®W hydrolyzed wheat protein is a “fast” protein

Let’s characterize pea protein (NUTRALYS®)

FAST or SLOW PROTEIN? – RESULTS

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Discover some brand-new clinical data about muscle mass benefits

MUSCLE MASS CLINICAL STUDY – Materials & Method

Volunteers: 52 or 54 males / group, 18 – 35 years old

Tested products: Isocaloric beverage twice a day (am. / pm.)

Protein-free (placebo group)

50g/day NUTRALYS®

50g/day WHEY

12- week resistance training program 3 groups - 160 male volunteers overall

Same training: 3 exercises per day, 3 times per week

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Discover some brand-new clinical data about muscle mass benefits

MUSCLE MASS CLINICAL SRUDY – Materials & Method

Study design

Tested parameters

Thickness of the biceps brachii measured by ultrasonography (Esaote Biomedica)

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Discover some brand-new clinical data about muscle mass benefits

MUSCLE MASS CLINICAL STUDY – RESULTS

In all groups, biceps brachii

thickness displayed a significant

increase, probably as a result of the

muscular training (p<0.001).

When comparing groups, muscle

thickness relative increases tended to

be significant between W0 and W12

in the global population (p=0.09).

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Discover some brand-new clinical data about muscle mass benefits

MUSCLE MASS CLINICAL STUDY – RESULTS

The selection of the volunteers with less muscularly developed capacities (strength <25kg) has shown a significantly different evolution between the NUTRALYS® group and the Control group (p<0.05).

Although an increase in the thickness of the biceps was observed with Whey supplementation, it was not significantly different from the control.

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Discover some brand-new clinical data about muscle mass benefits

MUSCLE MASS CLINICAL STUDY – CONCLUSION

In addition to an appropriate training, NUTRALYS® pea protein promoted a

significant increase of the muscular mass as compared the placebo in a

population presenting moderate muscle strength.

NUTRALYS® supplementation could be useful for people starting or

returning to a muscular training.

NUTRALYS® pea protein is a good candidate in substituting for whey

proteins in such a population.

This study has demonstrated some positive effects of NUTRALYS®

pea protein in muscular mass increase.

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A patented process for low anti-nutritional factor content

A High Protein content displaying a good balance of amino acids (PD-CAAS)

A High Protein digestibility

An intermediate-fast digestion profile

Positive effects of NUTRALYS® pea protein in muscular mass increase.

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Powder drinks

RTD drinks

Energy gels

Protein bars

High protein crisps and extruded

snacks

Pasta

NUTRALYS® pea S85F

NUTRALYS® pea

XF

NUTRALYS® pea

BF

NUTRALYS® pea F85G

NUTRALYS® Wheat proteins

: G ra d e e s p e c i a l l y d e s i g n e d : S u i t a b l e g ra d e

A dedicated vegetable protein range

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Be inspired! Discover the latest concepts!

USA NUTRITIONAL INFORMATION Serving Size (g): 296 Calories: 200

Total Carbohydrate (g) : 26 Protein (g): 10 Fat(g): 5 Sugar (g): 18 Fiber (g): 6

Nutritional Claims

Excellent Source of Protein Excellent Source of Fiber

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Be inspired! Discover the latest concepts!