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FoodTech Summit & Expo 2019Aida Cedano, LATAM Business Development Manager Meat
Detlef Rupprecht, Global Business Development Manager Meat02 October 2019
RISE OF THE VEGAN3
TOPICS
1. Market insights for Vegan meat replacements Consumer trends Plant-based alternative to meat Meat alternatives impact
2. Characteristics and functionality of meat alternative ingredients Components of an attractive meat alternative Alternative protein based components Binders & Other ingredients
3. Applying meat alternative ingredients in meat-like products Technology meat alternatives
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Market insights
for Vegan meat
replacements
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1.1 . WHO IS INTERESTED IN VEGAN ?
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1.2 . GLOBAL FLEXITARIAN EFFECT
Have you increased your consumption of meat substitutes/meat alternatives? Response: Yes in %
U.S.
41.1%
MEX62.5%
U.K.53.6%
Germany53.6%
China
73.5%
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1.3 . MEAT ALTERNATIVES KEY-DRIVERS
% CAGR of food & beverage launches by selected platforms of innovation (Global 2013-2017)
“I feel good about what I eat” and “what I eat is good for me” are driving plant-based innovation, amid other key drivers. For example, when assessing the CAGR there was a 17% rise in vegan/ vegetarian claims on products marketed under this banner (Global, 2013-2017).
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1.4 . MEAT SUBSTITUTES LAUNCHES
“High demand for plant based diets owing to boom in veganism, flexitarianism and concerns over environmental damage cause by the meat industry, investments in production of meat alternatives from key players and new technology (lab grow meat), private labellaunches, gourmet options, populanty of experimental foods among millennials and innovative flavor inclusion and textures are powering grow.”
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1.4 .1 . MEAT SUBSTITUTES LAUNCHES
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1.4 .2 . MEAT SUBSTITUTES LAUNCHES
Adoption of veganism and vegetarianism,
ethical and sustainability concerns
and demand for high nutrition foods are
driving both innovation and value growth in
Europe and Latin America
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1.5 . VEGAN CONSUMER TRENDS MEXICO
20% of Mexicans can be identified now as Flexitarians
According to an article by excelsior.com,
20% of Mexican consumers have “reduced
or completely eliminated the consumption
of meat or foods derived from animals as
part of the new vegetarian or vegan trends”.
This data shows that in the country, meat
consumption alternatives is growing at an
accelerated rate, especially among the
youngest population.
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1.6 . CONSUMER ALTERNATIVES FOR MEAT
What do consumers consider as protein alternatives?
Would you consider the
specified foods and ingredients
as alternatives for meat?
Response: Yes
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1.7 . PLANT BASED PRODUCTS IN THE MARKET
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1.8 . MEAT ALTERNATIVES IMPACT
Fuente: WRI by David Welch. “The science behind plant based proteins”. The Good Food Institute conference. June 2019.
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Characteristics and
funcionality
of meat alternative
ingredients
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2.1 . OBJECTIVES- VEGAN PRODUCTS
Characteristics
Identical appearance to a meat product
Meaty texture, fiber and bite
Meaty taste, no off taste
High nutritional value
Sustainable
Allergen free option
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2.2 . ATTRACTIVE MEAT ALTERNATIVE
Normally, meat alternatives should get a combination of ingredients to mimic the whole meat-sensory experience:
Grinded meat-like meat (Burger, Nuggets,
Meatballs): Alternative proteins, hydrocolloids for
binding, color and flavors
Shreedded meat-like (Tuna flakes, Tacos,
Kebabs): Alternative proteins, color and flavors
Only cultured meat seems to not need additional
ingredients
Colors & flavors
Hydrocolloids
Protein alternative
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2.3 . PROTEIN BASED COMPONENTS
Plant protein based Insect protein based
Mycoproteins based Cultured meat
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2.3 .1 . PROTEIN BASED COMPONENTS
Types of plant-based proteins Characteristics Products in the market
Legumes
Lentils
Peas
Chickpeas
Soybean
Fava beans
Peanuts
High amount of protein content
Widely available in different forms and textures to use
Types of plant-based proteins Characteristics Products in the market
Grains
Rice
Corn
Wheat
Quinoa
oats
High amount of protein content in wheat
Wheat is available in diferente textures to use and cheap
Quinoa, oats and corn have very few protein contentRISE OF THE VEGAN20
2.3 .2 . PROTEIN BASED COMPONENTS
Types of plant-based proteins Characteristics Products in the market
Nuts & Seeds
Almonds
sunflower seeds
chia seeds
Procesabilityis difficult
Expensive
Nuts are used to give “meatiness” flavor to meat products
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2.3 .3 . PROTEIN BASED COMPONENTS
Types of plant-based proteins Characteristics Products in the market
Roots & Tubers
Potatoes
Artichokes
Beet
Fruits
Jackfruit
Mostly used as comple-ments to bean or wheat proteins
Also used as binders or colors, and not as main component in a meat alternative
Not available in texturates
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2.3 .4 . PROTEIN BASED COMPONENTS
Types of plant-based proteins Characteristics Products in the market
Cultured meat
Lab meat
Nutritional content same like meat
Lot of R&D is necessary to improve the product
JUST is the company who is working in launching the first products: 65-70$/kg
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2.4 . CULTURED MEAT
Types of meat alternative Characteristics Products in the market
Insect based
Mealworm
Buffalo worm
High scientific interest and high in protein
rapidly rene-wable raw material
Only in powder form
Only for nutrition
Insects are heated, dried, and milled
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2.5 . INSECT BASED PROTEINS
Types of meat alternative Characteristics Products in the market
Fungi meat
Mycoprotein
Quorn
Quorn made of myco-protein
High in fibreand low in saturated fat
Using age-old fermentationwith fungus “Fusariumvenenatum”,the Myco-protein is created.
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2.6 . MYCOPROTEINS
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2.7 . HYDROCOLLOIDS AS BINDERS
Ingredients / gelling agents
Methylcellulose
Fibers
Carrageen
Locus bean gum
Konjac
Xanthan gum
Guar
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2.8 . OTHER INGREDIENTS
Colors / Anthocyanins
Beetenroot
Paprika extracts
Lycopene
Sweet potato concentrate
Barley malt extract
Caramel powder
Iron oxide
Red in thesupermarket
Brownish after frying
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Applying meat alternative
ingredients in
meat-like products
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3.1 . VEGAN MEAT-LIKE PRODUCTS
Our ingredients make the difference:
Come and taste the future…
On our booth; no. 416