Plant-based meat analogues: The taste challenges and prospects

taste

Despite the fast progress of delivering specific meaty cooking cues in today’s modern plant-based meat analogues, authentic beefy, chicken or pork sensorial experiences are still missing. This is due to different challenges facing both the flavor and the food industry alike; first (i) the overwhelmingly intrinsic off flavor profile coming from textured plant proteins used, then (ii) the flavor-scavenging feature of the plant proteins and meat analogues other ingredients they suck up the flavors like a sponge sucks up water, which leads to unbalanced flavor performance and weaker and inconsistent flavor stability and finally (iii) the lack of authentic vegan and natural meaty flavors that would create the genuine characterizing meat sensory experience.

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The shift towards alternative protein, an investor’s perspective

Big Idea Ventures

Investors are constantly looking out for innovation within the alternative protein industry, including plant-based and cell-based technology. Big Idea Ventures (BIV) supports the world’s best entrepreneurs, scientists, and engineers. We have invested more than 40 companies in the alternative protein sector and will be highlighting several technologies that are established by our portfolio companies.

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Quorn -a case study in the development and marketing of a new protein

qurorn
  1. Something is broken in the way we produce and consume our food
  2. Our demand for cheaper and more plentiful food is unsustainable and our addiction to meat is literally costing the earth
  3. Malnutrition and food inequality remains unacceptable with over 20% of global non communicable disease now attributed to poor diets – worse than smoking.
  4. We can no longer separate the impacts of our dietary choices on their impacts on the health of our bodies and of the planet as well.
  5. We need healthy new proteins with a low environmental impact as an important tool to help address a sustainable food future.
  6. We need scientific underpinning to create a strong evidence and proof points for change that will help to change behaviour and remove consumer uncertainty. The Quorn story is a good example of what has to be done and, importantly, what continues to be done
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New ingredients for plant-based meat analogues

Atze Jan van der Goot

Atze Jan van der Goot: Most plant-based meat analogues that are currently on the market are based on proteins from soy, pea and wheat. However, a clear need exists to broaden the range of crops that can be used as protein source for next generation meat analogues. In this presentation, it will be explained why soy, pea and wheat are so successful in meat analogue applications and what challenges new crops face to become equally successful.

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Kuleana. The next generation seafood

Sonia Hurtado

Sonia Hurtado is the co-founder and CSO at Kuleana, leading the R&D team with the same mission she had since she was a little girl, protecting and helping the animals and the environment.

She’s been working in the food industry for more than 15 years, mostly in R&D, having her background in food science and technology with a MSc in food biotechnology. She’s done research in 3D food printing and extrusion and the last 5 years she’s been focused in developing plant based alternatives, such as bacon, chicken or ham.

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Shiok Meats: Cell-based crustaceans for sustainable future of food

ka yi ling

Dr Ling Ka Yi, Shiok Meats: The way the world eats at present is unsustainable and unhealthy for the environment, animals and ourselves. It is impossible to produce the amount of seafood required to feed the growing population by 2050. Hence the future of food will be meats grown in the lab, also known as, cell-based meats.

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