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The planet benefits from plant-based meat, but are they good for your health as well? (Quotes from Fortune, May 17, 2024) Traditional veggie burgers are commonly composed of a blend of legumes and vegetables, which are combined and shaped into a burger form. This process often leaves the individual ingredients—such as black beans, lentils, maize, and chickpeas—visible, highlighting the natural composition of these items. On the other hand, the latest generation of plant-based meat substitutes, with prominent labels like Beyond and Impossible leading the charge, offers a culinary experience that mirrors traditional meat products more closely than ever before. These brands utilize ingredients derived from less obvious plant sources—like pea protein in the case of Beyond and soy for Impossible—through a comprehensive extraction process to achieve their meat-like qualities. McClements notes that these items are unmistakably within the category of ultra-processed goods. The term 'Ultra-processed' is multifaceted; it can imply a reduction in healthfulness, yet it may also suggest a more healthful option compared to other choices. ** https://lnkd.in/dgGuPJ-P **

🍔 Tired of plant-based burgers that don’t hit the flavour mark? Enter Hoxton Farms' cultivated fat. 📰 In the article linked below, Technology Networks spoke to our co-founder Max Jamilly about all things lipids. They dove into how cultivated fat is bringing an irresistibly juicy taste, meaty texture and cooking performance to plant-based products. 🥓 At Hoxton Farms, we’re focused on cell-cultivated pork fat, creating hybrid meat alternatives that taste, look and cook just like the real thing. We're enabling sustainable, ethical food options that sizzle with flavour. 🔗 Curious about how cultivated fat can transform plant-based foods? Check out the full article: https://lnkd.in/eKGfj_AC Thanks Leo Bear-McGuinness for the insightful conversation! #FoodTech #Sustainability #CultivatedMeat #HybridMeat #Innovation #HoxtonFarms #FutureOfFood

The fascinating science behind creating Plant-based meat. Bajo Foods was invited as a speaker at the Plant Based Foods conference last week at Delhi. Had a chance to see product lines from the biggest brands in India and the World. Was amazed at how well they were matching the 3 Key components: Texture, Flavor and Appearance of Chicken and Lamb. Did some deep dive to understand what goes behind, with inputs from one of the strongest technical folks in this space - Achyut (more on him in a later post). Here’s a primer that I figured, in case you are interested in the science behind this. Ingredients Traditionally Soy is used. Fermented form too. Additional options: Fava beans, chickpea, jackfruit, peas, mung beans, brown rice, tofu. Binders Hydrocolloids, gluten and vegan binding agents (Gluten, Aquafaba, Beans). Matching Texture: • Extrusion technology to apply thermal and mechanical stresses, making them resemble the "raw" texture of meat. (Extruders feed ingredients through a barrel with a revolving screw mechanism; kneading and compressing the product). • Moisture is added in all forms of extrusion. In wet extrusion much higher moisture is used as compared to low moisture. Matching Appearance: An important sensory parameter; if you are trying to give the feel of Meat. • Techniques like extrudable fat technology, where soft fats are processed through an extruder to change their texture • Wet extrusion alongside starches and fibers, to create a stringy, meat-like texture. • Effects such as marbling, making the final product visually similar to animal meat. Matching Flavor: To enhance the base flavors of vegetables and legumes, aiming to match or even surpass the flavor of real meat. Seasonings, spices, Yeast extracts, nut-based sauces, mushrooms, and coconut oil. I am a sucker for engineered products and loved what goes behind making these. Top companies worldwide: Impossible Foods, Beyond Meat, Redefine Meat, Maple Leaf Foods Inc, Kellogg Company Top brands in India: Shaka Harry , GoodDot, Imagine Meats, Wakao Foods, GREENEST®, Evo Foods, Evolved Foods Hello Tempayy Founders driving this in India: Roma Roy Choudhury, Pradeep Rao, Sandeep Devgan, Sairaj Dhond, Gaurav Sharma, Anand Nagarajan, Achyut Ram K M, Siddharth Ramasubramanian Folks driving the policy makers: Sanjay Sethi #PlantBasedProtein #FoodExpo

𝐓𝐞𝐱𝐭𝐮𝐫𝐞𝐝 𝐏𝐞𝐚 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐩𝐨𝐫𝐭 𝟐𝟎𝟐𝟒  Textured pea protein is a plant-based protein derived from yellow peas that has been processed to create a texture resembling meat. Through a combination of extrusion and other techniques, the pea protein is formed into a fibrous structure, giving it a chewy and satisfying mouthfeel similar to traditional animal-based meats. This product is popular among vegans, vegetarians, and individuals looking to reduce their meat consumption for health or environmental reasons, as it offers a high protein content along with the familiar texture of meat, making it a versatile ingredient in various dishes like burgers, sausages, and meat substitutes. Additionally, textured pea protein is often celebrated for its sustainability, as peas require fewer resources like water and land compared to animal agriculture, making it an environmentally friendly choice. 𝐆𝐞𝐭 𝐀 𝐟𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 𝐏𝐃𝐅 𝐂𝐨𝐩𝐲: https://lnkd.in/dQPRDkbK 𝐓𝐨𝐩 𝐊𝐞𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬: Roquette Puris Foods Exeller GLG Life Tech Corp NISCO ApS Vestkorn SOTEXPRO Inherent Flame-Retardant Fabrics Burcon NutraScience Corporation COSUCRA NutriPea #plantbasedprotein #veganfood #sustainableeating #meatalternatives #healthyliving #nutrition #sustainablefood #peaprotein #vegetarianoptions #environmentalimpact #healthychoices #foodinnovation #plantbaseddiet #healthandwellness #greeneating #ecofriendlyliving #demand #analysis #growth #developments #business #opportunities #manufacturing #forecast #supply #businessintelligence #industryanalysis #marketresearch #marketreport

𝗨𝗻𝗹𝗼𝗰𝗸 𝗟𝘂𝗰𝗿𝗮𝘁𝗶𝘃𝗲 𝗣𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹𝘀 𝗮𝘀 𝗮 𝗠𝗲𝗮𝘁 𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗠𝗮𝗻𝘂𝗳𝗮𝗰𝘁𝘂𝗿𝗲𝗿 Hybrid products of meat and vegetables are a perfect fit for a progressive society seeking more conscientious nutrition. They’re great for flexitarians who want to reduce their meat consumption without entirely sacrificing the enjoyment, and offer meat producers lucrative potential. The products can be made by anyone who already makes conventional meat products. Production is on conventional machinery, mixing chopped meat and vegetables like carrots, broccoli, and bell peppers with other ingredients like seasonings and the stabilizing system, and then forming. The process uses our clever stabilizing system for meat products, based on ingredients like proteins and plant fiber. This balanced mixture uses the synergies and interactions between the ingredients to ensure a meaty texture and flavor. By adjusting the flavorings and types of meat, the system enables a wide range of hybrid products, from burgers, meatballs, nuggets, and schnitzel to fish products. Hybrid sausage and cold cuts can be made with a tumbler, for example. In order for hybrid products, or blended products as they are called in some markets, to be successful, the advantages these products offer need to be communicated properly to consumers. Have we gotten your interest? Get in touch with us to expand your portfolio with hybrid products. #meatproducts #meatmanufacturing #hybridmeats

𝗧𝗵𝗲 𝗯𝗶𝗴𝗴𝗲𝘀𝘁 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝘄𝗶𝘁𝗵 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗳𝗶𝘀𝗵: 𝗳𝗹𝗮𝘃𝗼𝘂𝗿 𝗮𝗻𝗱 𝘁𝗲𝘅𝘁𝘂𝗿𝗲 🍽️ Plant-based fish - a question of taste? While plant-based meat alternatives such as burgers have long since become mainstream, plant-based fish products still face challenges: • Texture: Fish has a unique, fibrous texture that is difficult to replicate. • Flavour: The typical seafood flavour (umami, salty) has to be exactly right without being artificial. • Nutritional value: Omega-3 fatty acids and protein content are often not comparable to real fish - but innovations such as algae could change this. 🔬 What technologies and ingredients are key to overcoming these hurdles? Is the food industry ready to take the next big step? 💡 #FishAlternatives #Fish #PlantBasedFish #Innovation #FoodTech #PlantBased #FutureOfFood #vegan #Protein #AlternativeProtein

𝗘𝗴𝗴 𝘀𝗮𝗹𝗮𝗱 𝘄𝗶𝘁𝗵𝗼𝘂𝘁 𝗲𝗴𝗴𝘀? 𝗬𝗲𝘀 𝗶𝗻𝗱𝗲𝗲𝗱! Did you know that this No Egg White has been chosen as one of the top innovations at the Anuga trade fair in Cologne? 🏆 It is an innovation that will definitely win you over, because this vegan egg substitute is better for consumers, the planet AND the chickens. It is a source of plant-based protein, and full of nutrients. Egg-citing right? 🐣 𝗡𝗼 𝗘𝗴𝗴 𝗪𝗵𝗶𝘁𝗲: 𝘀𝘁𝗮𝗻𝗱 𝗼𝘂𝘁 𝗶𝗻 𝘁𝗵𝗲 𝗺𝗮𝗿𝗸𝗲𝘁 In terms of texture, taste and appearance, No Egg White is a full-fledged protein substitute and therefore ideal in egg salads. 𝗦𝘁𝗮𝘁𝘂𝘀 𝗾𝘂𝗼: 𝘃𝗲𝗴𝗮𝗻 𝗲𝗴𝗴 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀 𝗼𝗻 𝘁𝗵𝗲 𝗿𝗶𝘀𝗲 After chicken, replacing eggs and fish with plant-based alternatives has the biggest positive impact. Indeed, eggs are a key ingredient in the sandwich filling category. ➡️ Want to know more about the chances of vegan egg? Read the analysis below.

🚀 Insight into the Future of Alternative Proteins! 🌱 We’re excited to share a recent interview featured on Food Ingredients First! 🎙️ In this conversation, our CTO, Felipe Lino, dives into how we are pioneering the next generation of meat substitutes by enhancing texture with long fiber proteins from Koji fungi. 🍄 Our product meets consumer demand for clean and short labels, even the more as concerns over ultra-processed foods grow. This is another step towards creating sustainable, nutritious, and delicious food options for the future. 🌍 Check out the full interview here to learn more about our innovative product: https://lnkd.in/ecBFcyuy #AlternativeProteins #Sustainability #FoodTech #Innovation #FutureOfFood #KojiFungi

Pick of the Day Alternative meat needs to be more to meat than margarine is to butter. This side in the pond (in Europe that is) while the consumption of meat in coming down it is not benefiting alternative meat. Inflation has badly impacted meat consumption and meat-alternatives are far from price parity (not to mention taste or nutritional values). Inflation could have been a golden opportunity but it arrived too early in the cycle for alternative to benefit from it. Not sure, such an opportunity will repeat itself... #foodtech #sustainability #alternativemeat

A ProVeg International study in the UK shows consumers are likely to choose plant-based foods when priced below their animal-based equivalents. One of the solutions? Blended protein—a mix of plant and animal proteins. Gaining popularity in Europe and the US, products such as burgers made of 60% beef and 40% pea protein offer competitive pricing with little taste compromise. This model reduces meat consumption, appeals to omnivores and flexitarians, and overcomes barriers to plant-based adoption.   Thai Union Alternative Protein is on the pulse of industry trends and creates product innovations to meet consumer demands. Do you want to learn more about blended protein? Send a message or email Gerben Kamps at [email protected]. #AlternativeProtein #PlantBased #PlantBasedFoods #IndustryTrend #FutureOfFood #Trends #FoodTech #Sustainability