Robust scientific evidence proved the beneficial effect of proteins to enhance muscle protein synthesis during recovery after exercise or in
elderly people at risk of sarcopenia. Beneficial effects of both animal and vegetal proteins on muscle mass growth or maintenance are today
offi cially recognised by the competent European authorities.
Health benefits of hydrolysed proteins
The source of protein seems to have a limited impact on muscle anabolism. However, hydrolysis of protein prior to ingestion may improve
nutritional efficiency. Ingestion of a protein hydrolysate, compared to the intact protein, accelerates protein digestion and absorption from the
intestine as they can be directly absorbed while long peptides will first be further hydrolysed by enzymes located in the gut epithelium. Thus,
postprandial amino acids availability is increased, which in turn enhances the incorporation rate of these dietary amino acids into skeletal
Muscle health: which markets?
We see two major markets for vegetable proteins and muscle health: sports nutrition and functional foods for elderly people. The market of
products targeted at seniors remains in its infancy at the moment, but there is a confirmed trend of an ageing population (30% seniors in
EU, 25% in USA population) looking for functional foods. The market of sports nutrition ($30 billion globally) is already familiar with protein
supplementation and it is open to innovation, as long as it brings performance.
Formulating with proteins
It is possible to formulate high protein food and drink for sportsmen and elderly with high consumer acceptability, using hydrolysed wheat
proteins produced by modification of wheat gluten. This protein is easy to formulate with, as it is highly concentrated (about 80%), highly
soluble in a wide pH range, and tastes neutral. Hydrolysed wheat protein was tested for example in a high protein sports drink and a high
protein biscuit. Such application studies validate feasibility both in terms of taste and processability.
Based in the French regions of Burgundy and Franche-Comté, Vitagora®, the Taste-Nutrition-Health food innovation cluster, is composed of
more than 150 members. With a “very efficient” distinction*, it brings together academic actors, food companies, and health professionals, as
well as research, higher education and training players. Together, they develop innovative projects to improve the consumers’ well-being and
to implement a sustainable food system.
The Taste-Nutrition-Health Congress fully fits in Vitagora®’s first role, being a catalyst of competences on the themes of taste, nutrition, and
health. Thanks with its partners’ collaboration, Vitagora® anticipates the food industry’s evolutions and needs. For the 2013 edition of its
international Congress, which gathers together more than 500 participants every year, Vitagora® chose to focus on the following theme: “Fatty
acids and proteins: taste, cognition, and performance”.
Once again, Vitagora® is asserting its will to give birth to innovative project, both arising
from scientific research and easy to implement in the industry, in order to develop the consumers’ well-being, and even, their best-being.