“It’s more like meat than anything I’ve ever seen that wasn’t meat.”
June 2, 2016 6:29 PM Subscribe
A meatless burger that bleeds vegetable juices just debuted at Whole Foods [The Washington Post]
Brown left the energy industry and founded a start-up called Beyond Meat in 2009, building on the work of University of Missouri food scientist Fu-hung Hsieh, a pioneer in “high moisture extrusion of fibrous meat analog” — making fake meat taste more like flesh, in other words. Beyond Meat achieved early hype with its Beyond Chicken strips, designed to obliterate memories of limp tofu dogs or crumbly veggie burgers. Observing the strips shred into ligament-like strands at Beyond Meat’s factory in Columbus, Mo., Food Network star and author Alton Brown remarked to Wired in 2013, “It’s more like meat than anything I’ve ever seen that wasn’t meat.”- Plant-Based, the Beyond Burger Aims to Stand Sturdy Among Meat [The New York Times]
Companies making plant-based alternatives to a variety of animal proteins are popping up everywhere. Jars of Just Mayo, an eggless spread made by Hampton Creek, now sit near Hellmann’s, and nut-based milks now account for almost 10 percent of the $20 billion milk market. Sales of products incorporating plant proteins grew 8.7 percent from 2014 to 2015, while overall sales of food products grew 3.7 percent, according to Spins, which collects data on retail sales for the natural and specialty products industries. Tom Rich, vice president of purchasing and distribution in the Denver region of Whole Foods Market where the Beyond Burger will first be sold, says there is a growing interest in alternative protein sources.- General Mills Exec 'Bullish' on Plant Proteins, Eyes Algae and Even Crickets [New York Business Journal]
“It’s an extraordinarily good time to be getting into the food technology of plant proteins,” he said, pointing out that Google executive chairman Eric Schmidt cited it as one of the top six innovations that would improve human life by tenfold. One issue, until and unless the plant-based meat category scales, is cost.“We tie it to beef parity because we believe these emerging protein types will be cost-competitive with the other meat,” Zik said. “The question is how long will it take?” Smith said that, right now, affordability is also a “significant hurdle,” for General Mills. “We would adopt more alternative protein systems if they were more in line with conventional proteins,” she said. “Right now they are more expensive.”- The Future Will Be Full of Lab Grown Meat [Gizmodo]
In 2013, the world’s first lab-grown burger was unveiled to the world. It carried a $330,000 price tag, and apparently, it wasn’t all that tasty. But the scientists behind the idea have been hard at work, and artificial meat that’s both cost-effective and palatable may arrive sooner than we think. It’s not just cow-free beef burgers on the future menu — several groups around the world are attempting to clone chicken breasts and fish fillets, as well. Why do scientists want to grow meat in vats instead of on animals, and how close are we to actually accomplishing it?- Alternative Proteins to Claim a Third of the Market by 2054 [Lux Research]
February 24, 2015 – Growth of alternative protein sources is poised to accelerate, potentially claiming up to a third of the protein market by 2054, profoundly affecting agriculture, food technology, and end products, according to Lux Research. Global protein consumption will reach 943 million metric tons (MMT) by 2054, rising at a 1.7% CAGR from the current 473 MMT. Alternative protein sources will pick up the slack of slowing meat and seafood growth, and could claim as much as 33% of total protein consumption by 2054. “Novel protein sources beyond meat and fish are finding opportunities for growth within the once static protein industry,” said Camilla Stice, Lux Research Analyst and the lead author of the report titled, “WhooPea: Plant Sources Are Changing the Protein Landscape.” “Consumer preference, concerns over the planet’s ability to produce sufficient meat, impact of livestock agriculture on the environment, and mounting scientific advances are driving the changing protein demand,” she added.- Impossible Foods, Beyond Meat, and Hampton Creek Go to Market with Alternative Protein Products [AGFunder News]
Lux Research analysts studied the factors affecting supply and demand of protein for human consumption, and evaluated several current and emerging alternative protein sources. Among their findings:
• Soy will dominate the alternative protein space over the next 10 years.
• Nascent alternative protein sources will gain market share in the coming decades.
• Approximately 430 million hectares of cropland worldwide will be used to grow the crops that will feed this growing protein demand by 2024.
Earlier this week, food tech entrepreneurs and investors gathered at the Future Food-Tech Summit in New York. A number of subsectors of the food tech space were represented during the event, but perhaps one of the hottest discussions was over alternative proteins. On a mission to reduce the carbon footprint of meat production, and the inhumane industrial farming practices associated with much of the global animal agriculture industry, there’s a group of startups using plant proteins or culturing techniques to manufacture alternatives to animal-based produce, mainly meat, eggs, and milk. While each startup takes a different approach, those producing meat alternatives usually use similar ingredients such as soybean and split pea, extracting the amino acids and materials they believe can help to produce a meaty feel and flavor, and even a blood-like liquid when raw. These startups still represent a relatively small segment of the wider food and agtech universe — alternative protein startups raised $160 million last year of the $4.6 billion annual total for agtech overall — but they’ve captured the attention of high-profile investors.Previously.
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