Currently, there are three main types of protein available:
- Dairy-based protein
- Alternative plant-based protein
- Artificially lab-created protein
There is no middle ground, or we are what NiHTEK® likes to define as PROTEIN FOR EVERYONE.
1. Dairy-Based Proteins Pros & Cons
- Dairy-based proteins have the best taste, mix, and far superior amino acid and protein content.
- However, dairy protein is a high-allergen protein, contains lactose, and is considered the least sustainable protein.
- The cost of whey protein has also been ever-increasing in the last 3-4 years, with some estimates showing an increase of 50% of the raw material in the next 6-12 months globally.
- Whey protein has also fluctuated in price by 110% in the last 18 months, making it a problematic commodity-based protein for many manufacturers to work in the modern era.
Summary: It tastes great and has superior protein content; however, it is a high protein allergen, contains lactose, is expensive, and has significant price fluctuations.
2. Current Alternative Plant-Proteins Pros & Cons
- Many consider alternative proteins made from plants to have a very gritty texture, mouthfeel, and high viscosity, and they often taste and smell earthy
- They are challenging to taste and mix well into a finished and flavored product.
- Plant-based proteins are also considered inferior forms of protein with low amounts of essential amino acids (EAA’s) and low bioavailability.
- There is currently zero R&D or investment in this sector, with cheap, low-grade commodities being the only global choice on the market.
Summary: It tastes terrible to many consumers, has inferior protein and amino content, and is a high protein allergen for those containing soy protein.
3. Current Artificial Lab Created Pros & Cons
- Many consumers consider lab-created fermented or bioengineered insect proteins unsafe once proven otherwise, with decades in the marketplace and science-backed.
- Though attractive, the technology must be updated and proven viable protein choice.
- These artificially created proteins often contain GMO-based materials and come with a very high price tag because the technology is in its infancy and yet to be scalable.
Summary: Very recent technology has not proven safe. It sometimes uses GMO-based materials, which are very expensive as the manufacturing scale has yet to be reached
Insect-Based Protein
- Insect-based proteins are challenging to taste good and are very different from dairy-based proteins. They have a nutty, earthy taste and sandy texture.
- The leucine content of insect-based protein is significantly lower than that of dairy and is more like soy-based protein.
- As a new technology, insect-based protein is significantly more costly than dairy and all other alternative proteins on the market today.
- Insect protein is considered a high-allergen food source.
- Insect protein can contain high amounts of pesticides, bacteria, and heavy metals.
- Consumers are unwilling to consume insect-based protein as most Western consumers it’s an undesirable bug that is killed as a pest and never consumed, therefore perceived as unhealthy and bad taste.
Summary: Whilst it’s an attempt to create a “sustainable protein form,” it is not a desirable protein source for consumers in taste, price, and health and may present health problems to some with toxic trace materials and allergens.
Introducing Hydrolyzed NiHPRO™ Protein Isolate
NiHPRO™ branded ingredient is made from non-GMO-sourced proteins such as peas, mung beans, rice. It is 100% soy and dairy-free and contains no fillers, sweeteners, or masking agents.
NiHPRO™ is a premium-quality, high-bioavailable protein with 100% PDCAAS, and a superior balanced amino acid profile. It tastes almost identical to whey protein powders, beverages, and snacks. It is indistinguishable in taste and mouthfeel from flavored whey protein powders to most consumers.
NiHPRO is a very low-allergen protein and is 100% lactose-free, making it a far more tolerable protein source for most consumers. Hundreds of millions of consumers are now allergic to dairy-based and soy-based proteins.
