Protein

Protein is the major functional and structural component of all cells in the body and it is required for the structure, function and regulation of the body's tissues and organs. Protein is one of the three essential macronutrients; the other two are carbohydrates and fat, our bodies need these nutrients in the diet in large amounts.

Protein is made up of chemical building blocks called amino acids. There are 20 amino acids that our body uses to make protein and they can be categorized into two separate groups – essential amino acids and non-essential amino acids.
  •Essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Essential amino acids cannot be made by the body and must come from our food.
  •Non-essential amino acids: alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, and tyrosine.
Non-essential amino acids can be produced by the body.

Protein plays a key role in growth and development; it is required to create and repair cells in our bodies. We need to consume an adequate amount of protein every day to build and maintain healthy bones, muscle and skin. Protein also assists with other functions in the body such as digestion and hormone regulation.

According to the Recommended Dietary Allowance (RDA), the minimum amount of protein we need to consume each day to meet basic nutrition requirements is 0.8 grams per kilogram of body weight. However, protein needs may vary dependent on factors such as activity level, life stage, gender, or if your body is recovering from illness or injury. It is advised to incorporate a variety of protein sources in an overall healthy dietary pattern.

Milk contains high-quality protein and there are two different types of protein found in milk; approximately 20% comes from whey and 80% from casein. Whey protein and casein, containing all 9 essential amino acids, are both considered complete proteins.

Milk protein isolate is a protein derived from skim milk, after the removal of non-protein components (ex: lactose and minerals). The resulting product contains a minimum of 90% protein by weight and can be used to boost protein content of food and beverage products.

Calcium caseinate one of several milk proteins derived from casein in skim and 1% milk. It can be used in food manufacturing for various functions, such as to deliver a high-quality protein source within a variety of food and beverage products.

Sodium caseinate is a compound derived from the milk protein casein. It can be used in food manufacturing for various functions, such as to deliver a high-quality protein source within a variety of food and beverage products.

Peas are a good source of many nutrients, including vitamins and minerals, which make it a valuable ingredient to be added to products. More specifically, the protein in peas can be isolated and used in products to boost protein content, which may be especially helpful when a plant-based protein option is desired.