Rapeseed protein consumption has comparable beneficial effects on human metabolism as soy protein, according to nutrition scientists at the Martin Luther University Halle-Wittenberg (MLU).

Against glucose metabolism and satiety criteria, the protein variety performed “even better”. As another advantage, the proteins can be upcycled from the byproducts of rapeseed oil production. 

“[Rapeseed protein] contains essential amino acids that can not be synthesized in the body,” says professor Gabriele Stangl from the Institute of Agricultural and Nutritional Sciences at MLU, writing in the journal Nutrients.

"Soy is generally considered the best source of plant protein as it contains a particularly beneficial composition of amino acids.”

Stangl’s team highlights that rapeseed contains phytochemicals – chemical compounds produced by plants – that may have beneficial effects on health. 

“So far, only a few data on the effect of rapeseed protein intake in humans has been made available,” Stangl notes.

Upcycled protein power
In comparison to soy, rapeseed has several other advantages: It is already being cultivated in Europe and the protein-rich byproducts of the rapeseed oil production could be used as ingredients for new food products. These by-products are currently used exclusively for animal feed.

Upcycled rapeseed waste is the starring product of technology developed and patented by NapiFeryn BioTech, which was spotlighted at the Future Food-Tech summit this year.

Meanwhile, rapeseed oil is known for its high content of omega 3 fatty acids and is an ingredient in Nestlé’s new plant-based product that mimics the flaky texture and rich flavor of tuna, branded “Vuna.”

Comparable performance to soy
In a study with 20 participants, the team investigated the effect of ingested rapeseed and soy proteins on human metabolism. 

Before the research took place, the participants were asked to document their diets for a few days. 

Participants were invited to eat a specifically prepared meal on three separate days: noodles with tomato sauce, that either contained no additional protein, or were enriched with soy or rapeseed protein. 

After the meal, blood was regularly drawn from the participants over a six-hour period. “By using this study design, we were able to assess the acute metabolic response of each study participant to the dietary treatments,” says Stangl.

The study revealed that rapeseed protein induced comparable effects on metabolic parameters and cardiovascular risk factors as soy protein. 

“Rapeseed even produced a slightly more beneficial insulin response in the body,” says nutritionist Christin Volk from MLU. 

Another benefit was that the participants had a longer feeling of satiety after eating the rapeseed protein.

“To conclude, rapeseed appears to be a valuable alternative to soy in the human diet,” says Volk.

As the only drawback, Volk highlights: “Rapeseed protein, in contrast to soy protein, has a mustard flavor.”

Therefore, rapeseed is more suitable for the production of savory foods rather than sweet foods, explains the researcher.