North American Hemp & Grain Co. with their strategic partners leading the way to establish themselves as the plant protein industry leader through “Innovating Food for the Future” team effort with our innovators and industry leaders will bring about fresh ideas, new product offerings, and real solutions capable of addressing the real problems associated with many of the plant proteins from being commercial viable and accepted options i.e. price, flavor, availability, quality, texture, etc.
Our products ranging from: hemp, flax, pea, quinoa, sunflower, chia, pumpkin, and several more under way for commercialization scheduled for 2015 – 2016.
The market demand for plant proteins is growing rapidly. According to market researcher Frost & Sullivan, the U.S. protein-ingredients market alone was forecast to generate nearly U.S. $4.5 billion in revenues in 2008 (43.3% plant proteins and 56.7% animal proteins) and is projected to grow at a compounded annual growth rate of 4.5% to 2014, with plant proteins expected to grow at an even higher rate. The global protein ingredient market is assumed to be multiples of the U.S. market.
Several trends are fueling the growth of the plant protein ingredients market. Food manufacturers are responding to the demand from health-conscious Baby Boomers and growing numbers of consumers who prefer meat-free, high-protein foods. High and volatile animal protein prices have put cost pressures on global food manufacturers who are finding innovative ways to utilize inexpensive plant proteins as replacements or partial-replacement for expensive animal proteins. Lastly is the trend towards sustainability in sourcing of foods. Quote reference: http://www.ift.org/
Availability: Our hemp protein powders are available in bulk wholesale quantities; we offer a range from hemp 50% and 70% protein. All our proteins are done on custom ordering with minimum order quantity.
Hemp Protein Powder can supply any diet with a vegetarian source of essential fatty acids, antioxidants, vitamins, minerals, fibre, chlorophyll and a complete, balanced gluten-free source of the essential amino acids. Many plant proteins are labelled “incomplete” proteins as a resulting from the low amounts of one or more of the nine essential amino acids. Truth be told, the “incomplete” label is somewhat misleading as all plant proteins do contain each of the essential amino acids. But in most cases (e.g. grains, legumes), levels of one or more amino acid are insufficient for human needs. However, hemp protein supplies enough of each of the essential amino acids to contribute to the human body’s requirements. In fact, an important aspect of hemp protein is that it is a quality source of the amino acids arginine and histidine, both of which are important for growth during childhood, and of the sulphur-containing amino acids methionine and cysteine, both of which are needed in the production of vital enzymes.
Our bodies can synthesize 16 of the 23 amino acids that we need. That leaves 8 essential amino acids (9 for children), which must come from the foods we eat. Hemp protein also contains relatively high levels of the branched-chain amino acids that are crucial in the repair and growth of lean body mass, making a hemp protein shake after a workout a worthwhile investment.
ALL plant-based foods have varying amounts of protein (plus carbohydrates, fats and other good things), and the body will combine proteins from all sources, to make ‘complete protein’. That’s true for everybody, veg or non-veg.
The term ‘complete protein’ means that all eight essential amino acids are present in the correct proportion.
Foods from animal sources have complete proteins Some foods from the plant kingdom, such as hemp and quinoa, have complete protein.
The term ‘incomplete protein’ refers to foods which have all the essential amino acids, but are low in one or more of them. That’s called the ‘limiting amino acid’.
Most plant foods have one or more limiting amino acids which limit the availability of all the other amino acids in the food. That’s why these foods are called ‘incomplete proteins’.
For example, the limiting amino acid in grains is usually lysine (Lys); in legumes it can be methionine (Met) and tryptophan (Trp). So, the low-level of Lys in grains is complemented by a higher level in legumes, and vice versa, to make ‘complete protein’. However, vegetarians and vegans don’t need to worry about complete and incomplete protein. It is NOT NECESSARY for vegetarians and vegans to combine specific protein foods at one sitting to make complete protein.
Let our expertise in processing provide you with innovative process/product development and scale up, thus minimizing your costs and decreasing time to market. Call direct for details 888-265-0811 or email the office firstname.lastname@example.org