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© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
Examining advances in protein alternatives to meat
Florian Wild
London, 20 November 2018
Developing the market for sustainable and alternative proteins
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Meat alternatives through the decades - from a German / Western European perspective -
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Soya granulate Soya chunks Grain / Pulses / Potato based patties
Organic food market / Vegetarians Convenience products
New proteins: Milk protein, myco-protein, wheat protein granules Atkin diet
Food Industry
Tofu Saitan Tempeh
Asian Cuisine / Restaurants
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Advances in protein alternatives to meat
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Organic food market / Vegetarians
Food Industry Convenience products
Asian Cuisine / Restaurants
Advances in protein ingredients - Diversification Lit.: Jonathan Safran Foer, Eating Animals
Advances in process technology High moisture extrusion cooking
[picture: Wild/Fraunhofer IVV, 2012]
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Advances in protein alternatives to meat
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Advances in meat alternative: 1980-2010 Consumers’ motivation towards meat alternatives
Functional plant proteins Creating muscle meat-like fibrous structures Meat alternatives in the future food market
Outlines
Organic food market / Vegetarians
Food Industry Convenience products
Asian Cuisine / Restaurants
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Imitates &Analogues
Food Safety
Food Security
Ethics
Animal Welfare
Sustainability
Vegetarians
Nutritional Value
Climate Change
Meat Production
Healthy Nutrition
Sensorial Sensation Quality
Freshness
Conventional/ Organic
Allergens Malnutrition
Individual Diets Global Markets
Price Convenience
Job
Health Status
Image FEARS
Tradition Social Settings
Education
Basis for consumers‘ choice
Indulgence
[K. Domig 2012]
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Consumers‘ motivation to shift to meat alternatives
animal welfare
low-priced food
innovation & indulgence
healthy food, performance
sustainable food production
Picture: Peter Freitag, pixelio.de
Picture: Nico Lubaczowski, pixelio.de
Source: Indexmundi.com /2011
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Food protein ingredients
Success factors
Accepted sensory perception.
Suitable techno- & bio-functional properties.
Meeting food regulations, e.g. declaration.
Marketing strategy addressing to consumers‘
needs.
Reliable and scalable supply chain.
Being affordable.
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Food protein ingredients
Complex and individual chemical composition from 20 basic units.
Individual 3-D structure. Highly variable chemical and
physical properties.
Manifold proteins within a raw material. Manifold proteins in various raw
materials.
New England BioLabs Inc. https://www.neb.com/tools-and-resources/usage-guidelines/amino-acid-structures
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Food protein ingredients
dehulling
grinding
aqueous protein extraction
hulls
dehulled pea
smooth pea
starch and fibre
precipitation Sugars and soluble proteins
solubles
unsolubles
spray drying
curd
supernatant
protein
pH 7-8,5
neutralisation
pH 4
pH 7
Aqueous fractionation of pea
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Food protein ingredients
Mushroom Protein.
The world's Next Generation Protein
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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High moisture extrusion cooking
[pictures: Coperion]
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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High moisture extrusion cooking
disulfide bonding hydrogen bonding, hydrophobic and electrostatic interaction
(native )protein denaturation polymerization orientation and gelation
ambient temperature hot warm
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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High moisture extrusion cooking
Strand of textured plant protein [Wild 2016]
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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High moisture extrusion cooking
Strand of textured plant protein [Wild 2016]
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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High moisture extrusion cooking
meat-free plate [Wild 2016]
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Meat alternatives in the future food market
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Building trust in a reliable category
healthy food, performance animal welfare sustainability costs innovation & indulgence
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Meat alternatives in the future food market
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Building trust in a reliable category
“The public feels battered by inconsistent information.” Prof. Susan Judd University of Oxford
Queen‘s Lecture 2018, Technical University Berlin
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Meat alternatives in the future food market
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Building trust in a reliable category
?
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Meat alternatives in the future food market
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Building trust in a reliable category
Adapted from: C. McCracken: Alternative Proteins, Hype or Hope?, Rabobank 2018.
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Meat alternatives in the future food market
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Building trust in a reliable category
Outlook & success factors
Diversification on protein ingredients.
Continuously improved products in all types of meat alternative:
Appearance, texture, taste, nutritional value, pack-design.
Wider diversification towards and from corresponding meat or
fish products. Cross borders.
Clean & clear labelling.
Convenience products, ready to eat, ready meals, snacks.
Transparent and open communication.
Increasing industrial impact. Scale-up in the supply chain.
Becoming more affordable.
Increasing regulations.
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Thank you
© Florian Wild
Dr.-Ing. Florian Wild LebensmittelTechnologieberatung
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Contact:
Lebensmitteltechnologieberatung
Dr.-Ing. Florian Wild
Gartenstrasse 21
D-85354 Freising / Germany
Email: florian.wild@lebensmitteltechnologieberatung.de
Mobil: +49 (0)151 221 441 32
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