At Canpro Nutrition Association, we believe that setting and maintaining high industry standards is crucial for ensuring the quality, safety, and reliability of protein products. Our Industry Standards initiative is at the core of our efforts to advance the protein sector and foster consumer trust.

Canpro Nutrition Association’s Classification Standards provide a comprehensive framework for categorizing and evaluating protein products. These standards ensure consistency across the industry and help consumers make informed choices about protein products.

Protein Sources

1. Animal-Based Proteins

• Meat Proteins: Beef, pork, poultry, lamb, etc.
• Dairy Proteins: Whey, casein, milk proteins
• Egg Proteins
• Fish and Seafood Proteins

2. Plant-Based Proteins

• Legume Proteins: Soy, pea, lentil, chickpea, etc.
• Grain Proteins: Wheat, rice, oat, quinoa, etc.
• Seed Proteins: Hemp, chia, pumpkin, sunflower, etc.
• Nut Proteins: Almond, cashew, peanut, etc.

3. Alternative Proteins

• Microbial Proteins: Single-cell proteins, mycoprotein
• Insect Proteins
• Algae Proteins
• Cultured/Lab-Grown Proteins

 

Protein Content and Quality

1. Protein Content Classification

• High Protein: ≥20% of total calories from protein
• Good Source of Protein: 10-19% of total calories from protein
• Source of Protein: 5-9% of total calories from protein

2. Protein Quality Measures

• PDCAAS (Protein Digestibility Corrected Amino Acid Score)
• DIAAS (Digestible Indispensable Amino Acid Score)
• Biological Value (BV)
• Protein Efficiency Ratio (PER)

3. Essential Amino Acid Profile

• Complete Protein: Contains all nine essential amino acids in adequate amounts
• Incomplete Protein: Lacking in one or more essential amino acids

 

Nutrient Profiles

1. Macronutrient Balance

• Protein-to-fat ratio
• Carbohydrate content
• Fiber content (for plant-based proteins)

2. Micronutrient Content

• Vitamin content (e.g., B vitamins, vitamin D)
• Mineral content (e.g., iron, zinc, calcium)

3. Functional Properties

• Solubility
• Emulsification
• Gelling properties
• Foaming capacity

 

Sustainability Metrics

1. Environmental Impact

• Carbon footprint
• Water usage
• Land use efficiency
• Biodiversity impact

2. Ethical Considerations

• Animal welfare standards (for animal-based proteins)
• Fair labor practices
• Community impact

3. Resource Efficiency

• Feed conversion ratio (for animal-based proteins)
• Crop yield (for plant-based proteins)
• Processing efficiency

 

Labeling and Claims

1. Protein Content Claims

• Standards for “high protein,” “protein-enriched,” etc.
• Requirements for substantiating protein content claims

2. Functional Claims

• Guidelines for claims related to muscle building, weight management, etc.
• Requirements for scientific substantiation of claims

3. Sustainability Claims

• Standards for “sustainably sourced,” “eco-friendly,” etc.
• Requirements for third-party verification of sustainability claims

 

Application of Classification Standards

• Product development guidelines
• Benchmarking tools for industry comparisons
• Consumer education resources