UM researchers involved in landmark study for more ethical, cost-effective way to test protein digestibility

As global food systems shift toward sustainability, interest in plant-based, fermented, and alternative proteins is skyrocketing. However, current North American regulations still largely rely on data derived from animal testing. University of Manitoba researchers co-authored and were involved in a major international study that could reduce the food industry's reliance on animal testing. 
 
"This work represents an important milestone, offering the food industry a scientifically validated tool to support nutrient content claims, particularly for emerging plant-based and alternative proteins," says Dr. Erin Goldberg, Study Director of the international collaborative project.

Protein digestibility is a key factor in determining the nutritional quality of foods, as it reflects how effectively the body can utilize amino acids from dietary proteins. Historically, digestibility values used for food labeling have relied on in-vivo rodent bioassays. While scientifically established, these tests are costly, time-consuming, and raise ethical concerns. Statistical analysis showed low variability between laboratories and strong repeatability, supporting the reliability of both methods as standardized tools for evaluating protein quality.

The study, supported by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), involved nine laboratories across Canada and the United States. They evaluated two standardized in-vitro methods (pH-drop and pH-stat assays) for assessing protein digestibility, under the guidance of the late Dr. James D. House.

Participating laboratories analyzed the same set of 12 protein ingredients from a variety of plant and animal sources to determine how consistently the tests measured digestibility. The findings demonstrated strong consistency between laboratories and provided scientific support for these methods as practical alternatives to traditional animal-based testing. 
 
“This work is critical for enabling industry and consumers to adapt to changing food systems by expediting protein quality assessments,” says Dr. Christopher Marinangeli, Protein Industries Canada, adding these results could help reduce the "regulatory burden" on the food industry.
 
The study also builds on the recently published AOCS Official Methods, providing a consistent global protocol for labs. While future research will explore the applicability of these methods to more complex ingredients like hydrolyzed proteins, the current results offer an immediate path forward for early-stage screening and innovation.

The publication can be found here.