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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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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