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