Examining advances in protein alternatives to meat

Transcription

1 Developing the market for sustainable and alternative proteins Examining advances in protein alternatives to meat Florian Wild London, 20 November 2018

2 Meat alternatives through the decades - from a German / Western European perspective - Organic food market / Vegetarians Soya granulate Soya chunks Grain / Pulses / Potato based patties Food Industry Convenience products New proteins: Milk protein, myco-protein, wheat protein granules Atkin diet Asian Cuisine / Restaurants Tofu Saitan Tempeh 2 2

3 Advances in protein alternatives to meat Organic food market / Vegetarians Food Industry Convenience products Advances in process technology High moisture extrusion cooking Advances in protein ingredients - Diversification Lit.: Jonathan Safran Foer, Eating Animals Asian Cuisine / Restaurants 2 4 [picture: Wild/Fraunhofer IVV, 2012] 3

4 Advances in protein alternatives to meat Outlines Organic food market / Vegetarians Food Industry Convenience products Advances in meat alternative: Consumers motivation towards meat alternatives Asian Cuisine / Restaurants Functional plant proteins 2 Creating muscle meat-like fibrous structures Meat alternatives in the future food market 4 4

5 5 Basis for consumers choice Tradition Ethics Nutritional Value Freshness Vegetarians Food Safety Sensorial Sensation Price Imitates &Analogues Image Food Security FEARS Social Settings Quality Indulgence Convenience Healthy Nutrition Sustainability Job Conventional/ Organic Education Animal Welfare Allergens Malnutrition Health Status Climate Change Global Markets Meat Production Individual Diets [K. Domig 2012]

6 Consumers motivation to shift to meat alternatives healthy food, performance animal welfare sustainable food production Picture: Peter Freitag, pixelio.de innovation & indulgence Picture: Nico Lubaczowski, pixelio.de Source: Indexmundi.com /2011 low-priced food 6

7 Food protein ingredients Success factors Accepted sensory perception. Suitable techno- & bio-functional properties. Meeting food regulations, e.g. declaration. Marketing strategy addressing to consumers needs. Reliable and scalable supply chain. Being affordable. 7

8 Food protein ingredients Complex and individual chemical composition from 20 basic units. Individual 3-D structure. Highly variable chemical and physical properties. Manifold proteins within a raw material. Manifold proteins in various raw materials. New England BioLabs Inc. 8

9 Food protein ingredients Aqueous fractionation of pea smooth pea hulls dehulling dehulled pea grinding starch and fibre Sugars and soluble proteins unsolubles supernatant aqueous protein extraction precipitation solubles curd ph 7-8,5 ph 4 neutralisation ph 7 spray drying protein 9

10 Food protein ingredients Mushroom Protein. The world's Next Generation Protein 10

11 High moisture extrusion cooking [pictures: Coperion] 11

12 High moisture extrusion cooking ambient temperature hot warm (native )protein denaturation polymerization orientation and gelation disulfide bonding hydrogen bonding, hydrophobic and electrostatic interaction 12

13 High moisture extrusion cooking Strand of textured plant protein [Wild 2016] 13

14 High moisture extrusion cooking Strand of textured plant protein [Wild 2016] 14

15 High moisture extrusion cooking meat-free plate [Wild 2016] 15

16 2020 Meat alternatives in the future food market Building trust in a reliable category healthy food, performance animal welfare sustainability 4 costs innovation & indulgence 16

17 2020 Meat alternatives in the future food market Building trust in a reliable category The public feels battered by inconsistent information. Prof. Susan Judd University of Oxford 4 Queen s Lecture 2018, Technical University Berlin 17

18 2020 Meat alternatives in the future food market Building trust in a reliable category? 4 18

19 2020 Meat alternatives in the future food market Building trust in a reliable category 4 Adapted from: C. McCracken: Alternative Proteins, Hype or Hope?, Rabobank

20 2020 Meat alternatives in the future food market Building trust in a reliable category Outlook & success factors Diversification on protein ingredients. Continuously improved products in all types of meat alternative: Appearance, texture, taste, nutritional value, pack-design. Wider diversification towards and from corresponding meat or fish products. Cross borders. Clean & clear labelling. Convenience products, ready to eat, ready meals, snacks. Transparent and open communication. 4 Increasing industrial impact. Scale-up in the supply chain. Becoming more affordable. Increasing regulations. 20

21 Thank you 21

22 Contact: Lebensmitteltechnologieberatung Gartenstrasse 21 D Freising / Germany florian.wild@lebensmitteltechnologieberatung.de Mobil: +49 (0)