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With the rise of the sustainable development agenda in the food industry, innovators are increasingly looking for ways to replace meat with plant-based alternatives. FoodNavigator explores three innovations in the field: microalga-omega-3, upgradeable fungal proteins and 3D printed steaks.
2019 will be remembered as a year when meat substitutes entered the mainstream.
Earlier this month, Beyond Meat, headquartered in , California, went public on Nasdaq stock exchange, becoming the first "vegan IPO". Its staple product, Beyond burger, uses pea protein and beetroot and pomegranate pigments to make it look and taste like beef when cooking.
Another California company, Impossible Foods, also achieved investor success this year, completing a $300 million Series E financing. This Impossible Foods burger contains soy and potato protein, as well as coconut oil, and the crucial heme molecule, which gives the meat patty a "meat flavor".
Mark Post's artificially cultivated beef burger is another example of scientists breaking their limits in the field of alternative protein . The team of the Dutch scientists made headlines by raising muscle tissue from stem cells extracted from organically-raised cows at Maastricht University in the Netherlands.
Nutritionist PK Newby told delegates this month at the Seed and French Fries Conference that all these innovators are committed to sustainable development regardless of the approach.
"This is because we know that livestock is the main emitter of methane . methane is a powerful greenhouse gas. Not to mention the inefficiency of raising livestock.
"I can tell you now that I know I am not alone: there is no meat in the future. ”
So, how will innovators promote this plant-based movement? FoodNavigator brings you the latest developments from England, Scotland and Israel.
3D-printed meat: “I hope consumers have the same experience as eating steak. ”
Israel’s newly established “Redefinition of Meat” company has developed 3D printing technology to create healthy, sustainable meat-free steaks. The product is designed to recreate the complex experience of eating meat, including taste, texture and culinary characteristics.
Eschchar Ben-Shitrit, who started the company after becoming a vegan, delves into the environmental impact of industrial meat production. “I found that meat is actually destroying our planet,” Ben-Stritt said. “We are using our resources in such a terrible way – feeding it to animals to create food. ”
Ben-Shitrit wants to give consumers the same experience as eating steak – he describes the product as “the easiest food you can imagine”. In terms of cooking, this is largely true. Steaks are usually placed on the grill and fry on both sides for a few minutes. “That’s my goal,” he continues.
Redefining meat is designed to recreate the texture, taste and cooking profile of steak
The startup is developing a formula made from plant ingredients that mimics the muscle structure, fat and blood of steak. Ben-Shitrit explains: “We have made a very simple version of this machine and are now working on the first version of industrial 3D printing.” ”
Redefine meat companies work with food scientists, chefs and engineers and have partnered with a family-run butcher shop in France, Givaudan condiments and Technion, Israel.
These partners will help start-ups create a recipe for imitating steaks. “We need to predict how it tastes, textures, tastes and how it is cooked on the grill.”
For Ben-Shitrit, developing a plant-based steak is one of the most important technical challenges that exist right now, which can meet consumer needs without changing consumer eating habits. In fact, the founder is convinced that the world’s population will not stop eating meat. The key is to find new ways to eat meat—meat from different sources, he said.
“If you want to redefine the food supply chain, you need to start by redefining meat.” Meat is the embodiment of everything that is destroyed in the food supply chain.
"Our goal is to continue to redefine meat...After a year and a half, bringing high-quality steaks and other kinds of beef products to Europe."
"zero waste" bacterial protein
Scottish startup 3F Bio believes that the future of protein lies in the combination of nature and technology. The Glasgow-based B2B company uses grains such as wheat and corn to produce the protein used by the meat alternative Quorn - the protein used by the meat alternative Quorn. "With the population growth and the change in dietary habits, the increase in demand for protein is both one of the largest markets in the world and one of the biggest challenges in the world." ”
“I believe technology, especially biotech, can solve this problem,” he continued. 3F Bio’s technology can also scale the production of alternative proteins—which is known to inhibit some smaller operators from a larger market share.
For Laird, the upgradeable fungal protein has an additional advantage, looking like minced meat—the 3F Bio’s version looks like chicken or beef. This means that, similar to the solution to redefine meat, consumers don’t need to change their consumption habits. “For us, taste comes first.” It has no aftertaste, and is powerful and nutritious. “In fact, a scalable fungal protein is a complete protein with high fiber content, low fat content, and no cholesterol and trans fat.
“From what we see, this is the most sustainable and scalable source of protein” – Jim Laird, CEO and founder of 3F Bio Bio.
Comprehensive Biofinishing©3F Bio
Importantly, 3F Bio’s technology uses zero waste treatment, which means its large-scale fermentation method makes food production – as well as feed and fuel – amazingly efficient.
“We can improve how we grow our food, and we can use biotechnology to achieve this.” Biotechnology begins with the advantages of feed growth, the advantages of small biological food and feed conversion.
Laird said: "Combining this with the zero-waste process can reduce costs. By producing a market-approved product, I believe we can fundamentally change our eating habits, but we don't have to change our eating style."
Cut the middle... Fish: Microalgae omega-3s
The old plant company VBites has been working on the alternative protein field since 1993.
Founded by vegan and former model Heather Mills, the company sells over 140 products to 24 countries, focusing on a variety of grains, vegetables and beans to limit the depletion of biodiversity.
Mills told the delegates at the Seeds and French Fries Conference: "The perfect burger has and can be made of plants." "But in the end...the population growth in the future is so high that even plants may not be enough to produce (our food), because the quinoa that was quite popular a minute ago turned into coconut in one minute..."
VBites has been making plant burgers for 26 years
Mills also questioned the innovative nature of people who have entered the field of plant burgers - "We have been doing it for 26 years" - in addition to Impossible Foods' genetically modified soy burgers. "But I won't promote things made with cells because you don't know what the things made with this method will have on your body in a few years.”
At the Seeds and Fries Conference, Mills talked about VBites’ recent investment in algae oil . The ultimate goal is to remove fish from the supplemental supply chain. “ Most people think omega-3 comes from fish, but that’s not the case. It comes from the algae that fish eat.
"Catch them (fish), press them, and squeeze oil from them, it's totally crazy, and these fats were originally from algae ."
Fish oil, from the fishery, is the most common source of omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, as Mills explains, microalgae contains high-quality EPA and DHA-omega-3 fatty acids, which can improve brain function and strengthen the immune system.
She continued that leveraging omega-3s from algae rather than fish is a sustainable option. Indeed, sustainability, health and environmental concerns are fundamental to Mill VBites philosophy. "It's impossible for you to care about climate change and not eat vegetarian food. Impossible.?
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