PLANT-BASED MEAT By Jagadeesh reddy • Plant-based meat is produced directly from plants. Instead of relying on an animal to convert plants into meat, we can make meat more efficiently by skipping the animal and turning plant ingredients directly into the meat. • Like animal-based meat, plant-based meat is composed of protein, fat, vitamins, minerals, and water. Next-generation plant-based meat looks, cooks, and tastes like conventional meat. • Motivated by concerns about the environment, health, and animal welfare, consumers are growing ever more aware of what they eat. • The consumption of plant-based meat is predicted to grow by 15-20% per year over the next five years. • Some of the most important drivers behind the growth are the product’s affordability, taste, texture, and nutrition. • But the demand for cleaner labels and natural products can make a difference in growing the increasingly popular plant-based meat industry. • Analyses of the environmental impact show that plant-based meat production uses 72-99% less water and 47-99% less land. Further, it causes 51-91% less water pollution and emits 30-90% less greenhouse gas emissions. Why is plantbased meat is important • Plant-based meat production does not require any antibiotics. This helps address the broad overuse of antibiotics in meat production. • According to the New York Times, in the United States, between 70 and 80 percent of antibiotics sold are consumed by farm animals. • On our current trajectory, we are rapidly creating antibiotic-resistant superbugs and risk causing the end of working antibiotics. • By shifting to alternative proteins like plantbased meat, we can significantly decrease antibiotic use in our food production and keep antibiotics working for human health and wellbeing. Humans have always been hunting for meat. Now, consumers are increasingly looking for meat alternatives that can satisfy this primal craving, but in a more sustainable way. Meat consumer demands Our solutions can unleash the flavour potential in your plant materials and give consumers a heightened umami-experience in plant-based meat, while also cutting down on added salt. The big idea is that when consumers like what they taste, they’re likely to come back for more. And if consumers reach out for your plant-based meat alternative instead of animal-derived meat at the store, we can grow demand, accelerate the industry and make a positive impact on our planet together. Three sensory challenges in plantbased meat Texture Taste The texture of plant-based meat is crucial. Texture provides the right mouthfeel, and the mouthfeel has to match what consumers expect – a meat-like eating experience. Balancing your raw materials and ingredients to create a delectable, umami-like taste is difficult. But to win over consumers, you first have to win on taste. Appearance We eat with our eyes. Food that looks attractive stands a better chance of being chosen, bought, and eaten. The future is plant based • The plant-based meat sector in Europe is growing rapidly, as confirmed by reliable and conclusive retail scanner data published in a study by the Smart Protein project. Sales values of plant-based meat in Europe amounted to €1.4b in 2022, with a growth rate of 68% over the past two years. This staggering growth underlines the future potential of the plant-based meat sector in Europe. For example, German meat producer Rügenwalder Mühle entered the plant-based sector in 2014 and, by 2022, was already earning more revenue from its plant-based meat alternatives than from its animalbased sausages and cold cuts. Percent of respondents who had tried vs. not tried plant-based meats Uk leads european market Business innovation The German government has invested $780,000 in a research project aimed at making the texture of vegan meat more “realistic.” The government’s funding should last for three years and propel the team in their research to “make the texture and mouthfeel even more meat-like by adding lipids and pre textured protein components To meet the soaring demand for plant-based protein, the Canadian government invested $153 million to benefit Protein Industries Canada, a non-profit launching bean and pea processing plants – the key ingredients in Beyond Burger. INGREDIENTS AND TECHNOLOGY/PROCESSING • The plant-based meat is most commonly made from soy, peas, beans, mushrooms, mung beans, wheat gluten, or seitan. The most “advanced” plant-based meats are often a mix of some of those proteins, and many include natural pigments to make the meat look red and brown. Plant oils are often added to make the meat juicy, add flavor, or give the appearance of marbled fat. • Vegan binding agents are added to the mix as are an assortment of nuts, seeds, or veggies. Yeast can be added to create a meatier, more distinctively umami flavor. Many plant-based types of meat also include added vitamins like B12, iron, and zinc, which are all commonly found in animal sources. • An up-and-coming processing method is a shear-cell technology, developed by researchers at Wageningen University in the Netherlands. This allows for an aligned fibrous structure in products such as plant-based steak or chicken breast and is expected to be more resource efficient. Benefits of plant-based meat Path way to sustainiable food supply Between its resource efficiency and its appeal to consumers, plant-based meat has tremendous potential to help build a sustainable food supply. However, there’s still a long way to go. Truly meatlike products have been widely available to consumers only since 2013, and plant-based meat still makes up just 1% of the retail meat market. A level playing field will ensure that these products can compete fairly in the marketplace. This requires common sense labelling rules and evidence-based safety standards. Institutional support from food companies, food service providers, governments, and environmental advocates can accelerate the transition to a sustainable food system. Recent developments • In January 2022, beyond meat collaborated with pizza hut it has added a permanent menu item to meet the growing demand of customers • In May 2021 Unilever announced that it would partner with enough a food tech company to bring new plant-based meat products • In January 2021 taco bell partnered with gold and green pulled oats to launch a brand new range of plant-based fillings for their iconic tacos • The new veggie offering will be perfect for consumers looking to go meat-free. also for meat lovers, it will offer something new and tasty. Future scope • The global market was estimated to be valued at $7.9 billion in 2022 • The plant-based meat market is expected to reach $15.7 billion by 2027 References • https://biosolutions.novozymes.com/en/plant-based-foods/plant-based-meatalternatives?utm_source=google&utm_medium=cpc&utm_campaign=emea_plant-basedmeat&gclid=Cj0KCQiAkMGcBhCSARIsAIW6d0CkW07TmBV7-povdlENAmqTnlIVKTPeqMwsY8efIXtOsoezTcvhs0aAnG_EALw_wcB • https://www.ubs.com/global/en/sustainability-impact/2021/trends-plant-based-meats.html • https://www.livekindly.com/german-government-invests-780000-to-make-vegan-meat-texture-more- realistic/ • https://corporate.proveg.com/wp-content/uploads/2022/05/The-future-of-the-meat-industry_Opportunitiesalternative-proteins.pdf • https://www.greenmatters.com/p/plant-based-meat-ingredients • https://gfi.org/resource/environmental-impact-of-meat-vs-plant-based-meat/ • https://www.marketsandmarkets.com/Market-Reports/plant-based-meat-market-44922705.html in- Thank you
