Are Proteins Passé?

Protein has been a media darling for a while, now. Mostly because consuming high levels of protein has become a popular weight-loss strategy in the last decade or so. A high-protein, low-carbohydrate diet causes the body to go into ketosis where, the body burns its own fat for fuel vs. its normal tendency to burn carbohydrates. While that’s one way to drop some of those holiday pounds experts caution about the downsides, including kidney failure, osteoporosis, gout and possible links to cancer and high cholesterol. What’s more, a recent study in JAMA hints—get ready for a shocker--that maybe it’s not really the protein, but the calories that lead to weight loss.

Does this mean that protein’s heyday is over? Probably not, given people’s devotion to any and all magic bullets for weight loss and maintenance. But even if the general public turns fickle, a food scientist knows protein’s worth.

First of all there’s basic nutrition: We need protein to survive. Our bodies use protein and their amino acids for tissue repair, to enhance our immune systems, to create essential hormones and enzymes,  and to preserve lean muscle mass—just to name a few. The USDA’s Dietary Reference Intakes recommends 10% to 35% of our calories should come from protein. That’s not too difficult for an omnivore with a balanced diet. Vegetarians have to work a little harder to ensure they consume all of the essential amino acids needed for health, but with a little homework, that’s not too onerous where food is plentiful.

 The other useful aspect of protein that touches on nutrition is that, ketosis aside, it can be a aid in weight loss. A body of research says that protein increases satiety, which can decrease excess calorie consumption.

In addition to its nutritional effects, food scientists also appreciate protein’s functional properties to help design the type of product with specific desirable qualities. These properties include solubility, binding properties, surfactant properties, flavor formation, and texturizing and structuring characteristics, to name a few. And while knowledge of protein functionality is critical in the meat, dairy and baking industries, it’s important just about any food or beverage in which protein is found.

Information on all these aspects and more can be found in Food Product Design’s new Content Library on proteins. When you’re selling consumer products it’s great to be up on the fads, but nothing beats practical information on how to deliver the goods.

   -Lynn A. Kuntz