Potato is more sustainable source of protein than rivals

The event was organised by starch giant Avebe, which has set up a subsidiary called Solanic to extract highly functional proteins from potato juice using mild separation technology (instead of the traditional heat- coagulation method).

While potato protein had the clean-label status, low allergenicity and functionality (gelation, foaming, emulsification) enabling it to give soy, eggs and milk proteins a run for their money, it also had exciting potential in gut health and weight management, said Dr Gertjan Schaafsma, a professor in nutrition and food science at Wageningen University.

Not only did potato protein stimulate the release of the appetite regulating hormone CCK, it also reduced plasma triglycerides, improved glucose homeostasis and helped preserve lean body mass, he said. It also stimulated the production of beneficial mucous lining the colon and had anti-inflammatory effects, owing to bioactives such as glutathione, taurine, threonine and glutamine, which were synthesised from amino acids in potato proteins, he added: "This is a promising area that should be explored further."

Despite the fact that the percentage of protein in potato was low, the amount it yielded per hectare was higher than rival sources, said Solanic: "Per hectare, you get 500-1,000kg of potato protein, versus 164-500kg of soy protein, 98-300kg of wheat protein and just 33kg of milk protein."

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