Urner Barry’s Reporter Magazine sat down with members of the Victory Hemp Foods team to discuss hemp seed proteins and their growing use in consumer food products.
Urner Barry is a business publisher specializing in the timely, accurate and unbiased reporting of market news and quotations to clients in the poultry, egg, meat, seafood and related segments of the food industry through a variety of print and non-print media. Their quarterly news magazine, The Reporter, is geared toward food industry professionals with an interest in seafood, poultry, red meat, and now plant proteins.
They have recently expanded their coverage of plant protein markets and approached our team to learn more about hemp seed proteins. The full article features information provided by Chad Rosen, Founder & CEO, Ben Raymond, Director of R&D, and Aleah Rouse, Director of Marketing (at Victory Hemp Foods). Here's an excerpt:
UBR: What makes hemp seed protein stand out from other plant protein sources like pea protein isolates and soy protein isolates? What makes it a strong candidate for meat analogue products?
VHF: "Hemp Hearts are tiny, healthy, highly digestible, omega 3 fatty acid and plant protein powerhouses. V-70™ Hemp Heart Protein has some key functional characteristics that make it a great meat analogue ingredient. It’s >70% protein on an as-is weight basis. It holds oil and moisture well, helping to create a firm, juicy bite. The proteins coagulate as they are cooked and firm up similar to meat. It’s bland and easily flavored, it doesn’t require flavoring or flavor masking ingredients to cover up beans or earthy notes. Consumers are interested in new sources of protein and many are avoiding soy protein. Hemp Heart Protein provides a really great tasting, functional alternative."
Read the full article in Urner Barry's Reporter Spring 2021 issue, here.
Tip: The story can be found on page 12 of the pdf, which is page 22 of the magazine.
