Currently browsing posts about: Meat substitutes

No lab-based meat or dairy product is yet on the market, but lots of people are working on such things.  Here are some recent examples, starting with my favorite.

• • Grant offered to lab-grown kangaroo meat start-up: Australian lab-grown meat business has been awarded AUS$25,000 to help with its research into cell-cultured kangaroo meat products… Read
  • Kraft Heinz venture fund invests in startup making real cheese… without cows:   San Francisco startup New Culture – which is making animal-free dairy cheese with casein proteins made from microbial fermentation (instead of cow’s milk) – has closed a $3.5m seed round led by Evolv Ventures, a $100m venture fund backed by Kraft Heinz… Read
  • First products from Motif FoodWorks’ fermentation-based protein platform ready to launch in 2021:  The first three proteins from Motif FoodWorks’ fermentation-based food ingredient platform will be ready for launch in early 2021, says the company, one of a new breed of synthetic biology companies using microbes as microscopic factories capable of producing animal proteins… without animals… Read
  • Sustainable Bioproducts gears up for 2020 launch of consumer brand built around new-to-the-world protein source:  Sustainable Bioproducts – which is developing new-to-the-world protein-packed whole food ingredients from microbes – plans to launch a consumer brand to help familiarize Americans with a new fungal food source that could be used in everything from meat and milk alternatives to snacks… Read
  • Perfect Day gives fans first taste of animal-free dairy with limited edition ice cream release:  Perfect Day, a start-up producing whey and casein via microbial fermentation (minus the cows) is giving fans a first taste of its animal-free proteins via a limited edition release of ice cream sold directly to consumers via its website… Read
  • Clara Foods completes Series B, joins forces with Ingredion to commercialize egg proteins… minus the chicken:  What came first, the chicken or the egg? Clara Foods, a San Francisco-based startup producing egg proteins via microbial fermentation, has ditched the chicken in favor of yeast, and teamed up with ingredients giant Ingredion to develop and commercialize its animal-free wares after completing a Series B funding round… Read
  • ‘Cultivated’ meat could be the most-consumer-friendly term for cell-cultured meat, suggests Mattson/GFI research: The term ‘clean meat’ is confusing (and carries the tacit implication that regular meat is ‘dirty’), while ‘cell-based meat’ – a more neutral term favored by some startups – doesn’t poll well with shoppers. ‘Lab-grown’ is a food marketer’s nightmare. But ‘cultivated meat’ might just tick all the boxes when it comes to describing growing meat from animal cells, without slaughter, suggests new research. Read more  
  • Five startups form alliance to provide clear path to market for cell-based meat:  BlueNalu, Finless Foods, Forke & Goode, JUST Inc., and Memphis Meats have formed a coalition called the Alliance for Meat, Poultry & Seafood (AMPS) Innovation to carve out a clear path to market for cell-cultured meat, poultry, and seafood. Read more  
  • Selling plant-based and cell-cultured meat will be about ‘benefits for me’ says Hartman Group:  While ending factory farming and reducing GHG emissions are top priorities for start-ups such as Impossible Foods, most shoppers are primarily motivated by ‘benefits for me’ – be it taste and discovery, or health and wellness, when it comes to plant-based meat and dairy, according to a new report from The Hartman Group. Read more  
  • FDA and USDA shed more light on how cell-based meat will be regulated, but don’t weigh into naming debate… yet:  The USDA and the FDA have provided more clarity on who will be responsible for what when it comes to regulating cell-cultured meat, but have not – yet – offered their thoughts on appropriate terminology with which to describe it on food labels. Read more
  • Future Meat Technologies raises $14m to commercialize cell cultured meat: ‘We see a path to reality here, it’s not just something on a Power Point presentation,’ says S2G Ventures:  Future Meat Technologies is one of the few players in the nascent space to have shown how cell-cultured (a.k.a. ‘cultivated’) meat could move from the lab to an industrial scale, claims one of the lead investors in a $14m Series A round that will support the construction of a pilot scale production facility south of Tel Aviv, Israel… Read
  • MycoTechnology unveils texturized fermented vegetable protein for plant based meat applications: As the race to expand protein options for plant-based meats heats up, Colorado-based MycoTechnology has thrown its hat into the ring with a texturized version of PureTaste, a vegetable protein produced via the fermentation of pea and rice proteins with Shiitake mushroom mycelium (roots)… Read  
  • Future Meat Technologies raises $14m to commercialize cell cultured meat: ‘We see a path to reality here, it’s not just something on a Power Point presentation,’ says S2G Ventures:  Future Meat Technologies is one of the few players in the nascent space to have shown how cell-cultured (a.k.a. ‘cultivated’) meat could move from the lab to an industrial scale, claims one of the lead investors in a $14m Series A round that will support the construction of a pilot scale production facility south of Tel Aviv, Israel…Read

Just in time for Halloween, the zombie is back.

I can hardly believe that the deeply discredited Center for Consumer Freedom (CCF)is on the attack again with another one of its snarky full-page ads in the New York Times (Monday, October 28).

The Center is infamous for secrecy about who pays for such things.

In this case, it’s easy to guess that the meat industry must behind it.  The most likely candidate is the National Cattlemen’s Beef Association (NCBA) on the basis of its already aggressive campaign against plant-based meat alternatives (see below).

If beef producers are hiring the Center for Consumer Freedom, you know that their industry is in real trouble.

If they are employing the CCF, they deserve to be in trouble.

NCBA Lobbying

• Introduction of legislation against plant-based meat alternatives
• Summary of “The Real Marketing Edible Artificials Truthfully (MEAT) Act of 2019”
• The NCBA ‘‘Real Marketing Edible Artificials Truthfully Act of 2019’’ or the ‘‘Real MEAT
  Act of 2019.’’

CleanFoodFacts.com:  Does it exist?  I can’t find it online.

FoodNavigator-USA has a report of the press release for this, and the Center’s vague discussion of where the funding comes from.

I’ve been collecting items related to plant-based meat and dairy foods from the various newsletters I read.  I am having a hard time keeping up.  This is a super-hot topic with investors pouring money into these products.

Things are moving so quickly that Food Dive has established a plant-protein tracker to help readers keep up.

Even a quick scan of just the titles of these articles will make clear just how hot this area is.

Let’s start with the in-fighting.

• Impossible Foods CEO: Plant-based competitors ‘suck’ and stifle industry growth: Pat Brown, who started the California company eight years ago, said other offerings in the market only serve to reinforce the idea that faux meat options “are terrible.”

Here’s what he’s talking about.  I’ll bet they don’t agree.

• Nestlé’s Awesome Burger debuts in crowded plant-based meat space: Sweet Earth founders Kelly and Brian Swette discuss their relationship with the Swiss food giant, the creation of the product and why it will beat its competitors.
• Chickpeas: The next big protein source for plant-based meat? Nutriati unveils TVP:  Virginia-based Nutriati has commercialized what it claims is the world’s first textured chickpea protein, providing plant-based meat formulators with a Non-GMO protein source that rivals soy, wheat, and peas in the functionality and nutrition stakes, and could also simplify ingredients lists by removing the need to add methyl cellulose… Read 
• Ripple Foods launches ‘superfood’ milks, relaunches yogurts (‘we messed up’), explores new low-cost plant protein sources: Ripple Foods has debuted a new, improved line of creamy plant-based yogurt alternatives (following an abortive launch of a Greek-style product last year); unveiled a new line of ‘superfood’ plant milks infused with matcha, turmeric and acai; and built some IP around the extraction of protein from ‘secondary’ feedstocks such as sunflower meal… Read 
• What’s next beyond soy, pea, and wheat for plant-based meat? In conversation with ADM:  Soy, wheat, and peas currently dominate the plant-based meat market, but what’s next? FoodNavigator-USA caught up with Ana Ferrell (AF), VP of marketing, and Kurt Long (KL), commercial director of protein specialties and flexitarian solutions at ADM, to talk plant proteins… Read  
• Parabel USA unveils neutral-tasting, beige-colored protein hydrolysate from water lentils:  Parabel USA – best known for its green-hued ingredients from the ‘water lentil,’ a micro aquatic plant also known as duckweed/Lemna/Lemnaceae – has unveiled a neutral-tasting, beige-colored protein hydrolysate suitable for a wide range of applications from plant-based burgers to sports nutrition products… Read  
• Conagra Brands talks plant-based meat: ‘In 7-10 years we’re talking about a $30bn opportunity in the US’  Gardein has quadrupled in size over the past four years and is now the second largest brand in the meat-alternative space behind Morningstar with annual retail and foodservice sales topping $170m. And there is still a significant opportunity to grow in both channels, says brand owner Conagra Brands… Read  
• Atlantic Natural Foods: Shelf-stable is area of untapped opportunity for plant-based meat, poultry, seafood:  While the shelf-stable market for plant-based meats and eggs is small compared with the frozen and chilled segments, it represents an area of significant untapped opportunity, says Atlantic Natural Foods (ANF), which is gaining traction in this market with its Loma Linda and neat brands… Read  
• PowerPlant Ventures partner: ‘The plant-based milk market didn’t take off until they solved the taste issue; the same applies to plant-based meat’  Insect protein remains frustratingly niche, and cell-cultured meat – while groundbreaking – could be a tough sell. But plant-based meat is something mainstream consumers can understand and embrace, provided products truly deliver on taste and price, argues a co-founder of PowerPlant Ventures… Read  
• The ‘clean taste and smooth texture of almond protein are unparalleled in the protein space,’ says Blue Diamond:  Plant-based protein is a hot ingredient in the food industry right now, as formulators experiment with everything from mung beans to sacha inchi. But how does almond protein square up vs the competition?.. Read  
• Vegan start-up takes on mozzarella, parmesan and brie: ‘It’s all about the classics’:  Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator… Read  
• MycoTechnology unveils texturized fermented vegetable protein for plant based meat applications:  >As the race to expand protein options for plant-based meats heats up, Colorado-based MycoTechnology has thrown its hat into the ring with a texturized version of PureTaste, a vegetable protein produced via the fermentation of pea and rice proteins with Shiitake mushroom mycelium (roots)… Read
• Tyson expands presence in plant-based sector with New Wave Foods investment: US processor Tyson Foods has completed an investment in plant-based shellfish business New Wave Foods… Read
• Tyson Foods launches plant-based range:  US processor Tyson Foods has launched its first range of plant-based and blended products… Read
• Hormel Foods unveils plant-based range: Hormel Foods has become the latest producer to enter the plant-based meat alternatives market with the launch of the Happy Little Plant brand… Read
• Plant-based and cell-based investment skyrockets: Investment in plant-based and cell-based meat alternative companies has grown significantly in the past two years, new research has shown… Read
• Cargill increases investment in pea protein business: US food giant Cargill has invested $75m in pea protein producer Puris to help it double capacity at its Minnesota site… Read
• Smithfield Foods enters plant-based market with Pure Farmland range: Smithfield Foods has thrown its hat into the US plant-based ring with the launch of a new soy-based portfolio… Read
• Thurston Butchers becomes the first in the UK to sell plant-based meat: Thurston Butchers in Suffolk has partnered with THIS to become the first UK butcher to sell plant-based meat alternatives… Read
• US plant-based market now worth $4.5bn: US retail sales of plant-based foods have grown 11% over the past 12 months, according to new data… Read
• Is plant-based reaching saturation? Innovation opportunities in a meat-free market: While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s… Read

As for what the meat industry thinks of all this…

• Meat industry needs to ‘restore pride’: The meat industry has become a ‘pharmakon’ and needs to communicate its benefits to the public, according to a leading food expert… Read 

And the New York Times’ take on Big Meat’s getting in on this action.

A group called RethinkX has produced an attention-getting report: “Rethinking Food and Agriculture 2020-2030.”

Its press release argues that new lab-based technology will thoroughly disrupt dairy and cattle farming.

By 2030, the dairy and cattle industries will have collapsed as animal-derived foods are replaced by modern equivalents that are higher quality and cost less than half as much to produce. The rest of the livestock industry will suffer a similar fate.

Furthermore, the new products will be “ever cheaper and superior – more nutritious, healthier, better tasting, more convenient, and more varied.”

The press release says that via a process of “death by a thousand cuts,”

different parts of the cow (meat, milk, collagen, and leather) and the markets they serve will be disrupted separately and concurrently by different technologies and business-model innovations that overlap, reinforce, and accelerate one another…The key to understanding the disruption of the cow is that PF [precision fermentation] only needs to disrupt 3.3% of the milk bottle – the key functional proteins – to bring about the collapse of the entire cow milk industry.

The report predicts that by 2030:

• The number of cows in the U.S. will have fallen by 50%.
• Production volumes of the U.S. beef and dairy industries and their suppliers will be cut by more than half.
• The market for ground beef by volume will have shrunk by 70%, the steak market by 30% and the dairy market by almost 90%.
• The U.S. dairy and cattle industries will have collapsed, leaving only local specialty farms in operation.
• The volume of crops needed to feed cattle inthe U.S. will fall by 50%…causing cattle feed production revenues, at current prices, to fall by more than 50%.
• Half of the 1.2 million jobs in U.S. beef and dairy production (including supply chain), along with their associated industries, will be lost

Really?  Is the technology that good, approved, and acceptable?

It’s hard to take this seriously at this point, but the trends are worth watching.

I’m wondering what the cattle and dairy trade groups and lobbyists have to say about all this.

I can hardly keep up with what’s happening with plant-based and cultured-meat products.  Here’s my latest collection from various newsletters and other sources.  Take a look at the ones that interest you.  This is a quick way to get a broad picture of where this industry is headed and how these products are viewed.

Bottom line: meat alternatives are big business.

• Your questions about fake meat, lab grown meat and clean meat answered.  Let’s start off this collection with an explanation of the issues from my former student Maggie Tauranac, now working at the Grace Foundation, and writing in Edible Manhattan. She says: Until we know more about the full impact of these products on humans and on the planet, the jury is still out on whether they will be celebrated, feared, avoided or ignored.
• Vandana Shiva’s take: Fake Food, Fake Meat: Big Food’s Desperate Attempt to Further the Industrialisation of Food:  The promotion of fake foods seems to have more to do with giving new life to failing GMO agriculture and the Junk Food Industry, and the threat from the rising consciousness that organic, local, fresh food is real food: that which regenerates the planet and our health.
• Lab-grown insect cells could be the planet-friendly “meat” of the future, according to Grist.
• Food Navigator reports on a survey by the International Food Information Council asking Americans whether almond milk contains cow’s milk.  16% are not sure, 9% say yes, and 75%, fortunately, say no.
• The New Food Economy reports that Tyson’s is getting into the plant-based meat product business.  Perdue Farms, Nestlé and Hormel Foods also plan to enter this market.  But note: Critics complain that the products are not really plant-based.
• $16B invested in plant-based and cell-cultured meat since 2009  The Good Food Institute noted in two reports that changing consumer attitudes and the boost in sales of meat alternatives are driving these funds.
• Impossible Burgers run short as manufacturer ‘spares no expense’ to double supply: Statements from the company confirm its production capacity and a steep incline in demand has caused the shortage, and sourcing ingredients is not the issue.
• From microalgae to 3D printed steak: ‘The future is meatless’  As the sustainability agenda rises in the food industry, innovators are increasingly looking at ways of swapping out meat for a plant-based counterpart. FoodNavigator explores three innovations in the sector: microalgae omega-3, scalable mycoprotein, and 3D printed steak… Read
• What does ‘plant-based eating’ really mean, and how can firms tap into the trend?  Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether brands such as Beyond Meat and Impossible Foods are overhyped and overvalued… Read
• Analysts: Cell-cultured and plant-based meat could be 10% of the market by 2029:  While wide distribution of lab-grown meat is likely years away, Barclays says plant-based products have garnered favorable consumer response and both sectors could be worth $140 billion.
• Plant-based and cell-cultured ‘meat’ labeling under attack in 25 states: Bills to prevent plant-based and/or cell-cultured products from being labeled as ‘meat’ or ‘beef’ have been introduced in 25 US states, and have already passed in states including Mississippi, Oklahoma, Arkansas, Missouri, Montana, South Carolina, North Dakota and South Dakota. But what, if anything, can opponents do to stop them?.. Read
• Water lentil milk… a new option in the plant-based dairy case?  A new option could soon be available in the burgeoning plant-based milk category utilizing the protein-packed ‘water lentil,’ a free-floating seed-producing micro aquatic plant (also known as duckweed and Lemna/Lemnaceae)… Read
• After exiting Beyond Meat, how will Tyson do with its own plant-based products?  In an earnings call this week, CEO Noel White said the company’s reach will allow it to move quickly into the marketplace this summer.
• Research article from Frontiers in Sustainable Food Systems: Climate Impacts of Cultured Meat and Beef Cattle.   
• Beyond the burger: A look at the building blocks used to make better plant-based meat: As consumers hunger for options in the red-hot space, scientists are deepening their understanding of how to make the products even more like their animal-based alternatives.

I thought this was an April Fool joke, but apparently it’s for real.  According to The Guardian (and many other sources), Burger King will be serving this plant-based meat alternative.

Much has been said in favor of and opposed to the Impossible Burger.

I give Tamar Haspel credit for the most cogent comment:

I’ve been collecting items about plant-based “meat” and “dairy foods.”  These are a hot topic, with new announcements almost daily.

Here’s what FoodNavigator-USA.com has collected in a Special Edition

• Talking protein with Glanbia Nutritionals: It’s a time of trial and experimentation: Is the protein craze fizzling out? Not if you look at new product launch data, or the fact that producers of both plant and dairy proteins are continuing to add capacity, and consumers are continuing to experiment with new sources, from marine collagen to sacha inchi, points out Max Maxwell, market analyst at Glanbia Nutritionals… Read
• ADM: ‘We’re very confident that our pea protein will have some competitive advantages’: ADM – which is best known in the protein arena for its soy-based ingredients and edible beans – is moving into the fast-growing pea protein space early next year with an 80%+ concentrate, and is developing “legume ingredients with at least 80% protein as well.”.. Read
• Perfect Day partners with ADM to commercialize animal free dairy proteins: Perfect Day, a high-profile Silicon Valley start-up producing casein and whey via microbial fermentation (minus the cows) has teamed up with global ingredients giant ADM to develop and commercialize its animal-free dairy proteins… Read
• San Diego start-up develops algae production platform capable of producing proteins found in bovine and human breast milk: A San Diego-based firm building a production platform for food proteins from green algae says it can produce recombinant proteins identical to those found in bovine and human breast milk, which it claims could prove a game changer in the infant formula market… Read
• Geltor raises $18.2m, gears up for 2020 launch of animal-free collagen proteins for the food industry: Geltor – a San Leandro-based start-up producing collagen proteins via microbial fermentation for the cosmetics industry – is gearing up for the 2020 launch of commercial quantities for the food industry after completing an $18.2m Series A round led by Cultivian Sandbox Ventures and supported by GELITA, ADM Ventures, Cavallo Ventures and Box Group… Read
• Peas please! Where next for pea protein? Once a niche ingredient, pea protein is now the #2 player in the burgeoning plant-based protein market behind soy, with key players ratcheting up capacity to meet growing demand. FoodNavigator-USA (FNU) caught up with Tyler Lorenzen (TL), president at PURIS, the largest North American producer of pea protein, to talk peas….. Read
• New Chinese pea protein plant will boost availability of higher quality pea protein in 2019, says Farbest: Farbest Brands has been named the preferred North American distributor of pea protein by Chinese manufacturer Jianyuan Foods Group, which will start commissioning a new production facility in the coming weeks that will provide “a significant increase in pea protein supply for Farbest customers beginning in 2019.”.. Read

And here are a bunch I’ve picked up here and there:

• Dairy UK objects to a vegan shop’s use of the word “cheese” to describe its products.
• The National Milk Producers Federation has petitioned the FDA to label plant-based products as “imitation,’ “alternative,” or “substitute,” when referring to what their makers have been calling “milk.”  The petition is here.
• The food processor ABP UK is coming out with new products made with pea and soy proteins formulated to “appeal to meat reducers and non-meat eaters alike.”
• Tyson’s, as Big Meat as they get, has announced that it is investing in plant-based meat.
• Good Karma is launching plant-based sour cream, ranch dips, and French onion dips.
• Plant-based vs traditional meat: Euromonitor offers four-year outlook: Despite the rapid growth of the meat alternative sector, market research firm Euromonitor has revealed that there is still a way to go to compete with some of the major international meat markets… Read
• State ag officials warn cell-based meat companies against demonizing traditional options (behind a paywall)

I will be keeping an eye on this area, where a lot seems to be happening, and fast.

Plant-based meats are touted as the technological solution to the health and environmental problems caused by excessive meat-eating.   Venture capital is flooding to what seems like a hot new market.

One objection to these products is that they are heavily processed and contain long lists of processing ingredients (my emphasis on the color ingredients).

The Beyond Burger: pea protein isolate, expeller-pressed canola oil, refined coconut oil, water, yeast extract, maltodextrin, natural flavors, gum arabic, sunflower oil, salt, succinic acid, acetic acid, non-GMO modified food starch, cellulose from bamboo, methylcellulose, potato starch, beet juice extract (for color), ascorbic acid (to maintain color), annatto extract (for color), citrus fruit extract (to maintain quality), vegetable glycerin.

The Impossible Burger: water, textured wheat protein, coconut oil, potato protein, natural flavors, 2% or less of: leghemoglobin (heme protein), yeast extract, salt, soy protein isolate, konjac gum, xanthan gum, thiamin (vitamin B1), zinc, niacin, vitamin B6, riboflavin (vitamin B2), vitamin B12.

I was intrigued by this article from Food Navigator about the color problem.  Plant-based meats are naturally an unappealing grey and need color to make them appear palatable. What to do?

According to botanical extract supplier, Naturex, whose portfolio includes colouring foods, plant-based meat analogues are “a booming sector​” and, with colour one of the most important factors in determining a food’s appeal, manufacturers are interested in natural ways to colour meat alternatives.

Category manager for natural colours at Naturex Nathalie Pauleau said that carmine, derived from cochineal insects, is the most frequently used colour for real meat applications but cannot be used in plant based products because it is not vegetarian.

Vegetable-based alternatives include beetroot or red radish concentrates that deliver good colouring results, and in Europe, both can be classified as colouring foods, ​she said.

But there are big problems with color stability under conditions of heat and high or low pH.  If manufacturers want a browner color, carmelized sugar sometimes works.

As for the “bleeding” burger produced by Impossible Foods: this is

a plant-based burger made from the standard base ingredients of wheat, potato and soy protein. The addition of its IP-protected ingredient, leghemoglobin, however, means that the burger’s label lists added flavours but no colours.  Leghemoglobin is a heme molecule similar to myoglobin and haemoglobin that make blood and meat red but is found in the roots of nitrogen-fixing plants such as soy, meaning it is vegetarian-friendly. When added to the burger, it looks like blood.

And how do these taste?  Not bad, by most reports.

But one of my personal food rules is never to eat anything artificial.  These products are off my dietary radar.