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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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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Protein transitions: fermentation, cultivated meat and structured meat

fermentation

This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.

The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.

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PepsiCo and Beyond Meat Establish Joint Venture to Introduce New Plant-Based Protein Offerings

pepsico

It is called The PLANeT Partnership. This joint venture will develop, produce and market innovative snack and beverage products made from plant-based protein. The joint venture will leverage Beyond Meat’s leading technology in plant-based protein development and PepsiCo’s world-class marketing and commercial capabilities to create and scale new snack and beverage options.

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