Specifically, the proteins and technologies needed to appeal the new product to semi-vegetarian consumers who want to reduce meat consumption for environmental, health and ethical reasons. These new consumers do not compromise on the flavor, texture and appearance of these products. On the other hand, many plant proteins at this time lack true environmental and nutritional qualifications. Therefore, the challenge for producers is to make all next-generation plant-based products with better taste, texture, nutrition and environmental quality at the same price as meat to win the cohort of these new meat substitutes. Is to make with.
A recent EIT food report examining the confidence levels of 20,000 consumers in Europe revealed that people are generally positive about plant-based food innovation, but they were concerned. “Overproduction, additives, GMO / OGM and loss of authenticity”.
EIT Food’s Rising Food Stars program aims to find and nurture young brands that may be able to “modify the current food system” and make them “sustainable, healthy and reliable.”
“These companies are funded and supported to scale up and bring them to market.”EIT Food Director Innovation Paola Giavedoni was described. She said EIT Food is focusing on “risk takers” and “pioneers” who seek turmoil and innovation. “Our role is to grow and grow small seeds. To innovate, we need to be confused.”
There are 55 start-ups in the current crop and 12 start-ups in the alternative protein sector. Recently added is Innova Pro, an Israeli startup. It produces chickpea concentrate that food manufacturers can use to produce egg-free mayonnaise, vegan ice cream, veggie burger, and more. InnovoPro has developed a patented technology that can extract 70% protein concentrate from chickpeas. It can be used in a variety of applications as an emulsifier and foaming agent that can replace eggs, oils and gluten without compromising taste or texture. The protein has a refreshing taste. This means that manufacturers can create clean-labeled products, helping to provide a potential solution to a long ingredient list of plant-based products.
What about soybeans and peas that are everywhere?
Not only chickpeas, but other plant proteins have come to the table with the aim of replacing soybeans and peas, boasting a potentially positive environmental and health footprint. EIT Food defends Icelandic company Vaxa, which has developed a disruptive new technology platform for growing microalgae. “Alger is a very promising sector.”Giavedoni said.
Vaxa claims that the patented indoor controlled and optimized process requires less than 1% freshwater and 1% land compared to traditional omega 3 production facilities. It is also carbon negative.
“Microalgae are rich in omega 3, so this ingredient can enhance the product.”Giavedoni continued. “Microalgae can also provide blue color through proteins produced by algae, one of the most difficult colorants in the food industry. Therefore, in this case, it is a very natural source of blue color. This technology is absolutely climate friendly and very sustainable as a technology. “
Fermentation and 3D technology
Fermentation is another sustainable technology for EIT food radar. One of the companies that use it is ENOUGH, a British company that produces mycoprotein (called Abunda), which is made by fermenting fungi with natural sugar from grains. “This fungal-based protein is fleshy, one of the most needed vitamins for vegans and vegetarians, and is naturally fortified with zinc- and iron-rich B12.”Revealed Giavedoni. “This is a very versatile mycoprotein that can be incorporated into a variety of plant-based foods.”Last year, ENOUGH announced a partnership with Unilever to help FMCG giants reach their annual sales target of € 1 billion from plant-based meat and dairy alternatives between 2025 and 2027. No wonder it was done.
3D printing is more technology that has the potential to prove a sustainable solution. Another EIT food cohort is the Israeli start-up, Redefine Meat. It uses 3D printing to produce plant-based meat substitutes and is preparing to launch in Europe after announcing $ 29 million in funding earlier this year.
In July 2019, Redefine Meat unveiled the world’s first plant-based steak made using industrial digital manufacturing of plant-based ingredients. Created using the company’s innovative and patented technology, Redefine Meat aims to produce vegetable-based foods with the texture, flavor and appearance of beef. According to the company, it can be produced in the quantity and cost required for large commercial markets.
Giavedoni said this type of technology could hold the key to improving the credibility of beef’s health and sustainability, which is regularly struggling with climate impacts.
Reduce anti-neurotic factors in vegetable foods
In addition to the RisingFoodStars accelerator program, EIT Food is working on a variety of innovation projects in partnership with food companies and scholars, again highlighting the challenges the plant-based sector is trying to overcome. For example, the “Our Nutritious Protein” scheme aims to bring minimally processed plant-based beverages to market in collaboration with Nestle Research, DSM Group, Roquette, and the University of Reading in the United Kingdom.
So far, Giavedoni explained that minimally processed plant proteins are hampered as an alternative to animal proteins by the presence of antinutrients (ANFs) that reduce nutritional value.
The project aims to use enzyme technology to reduce the ANF of minimally processed plant proteins and improve the nutritional value and sensory properties of beverages. In addition, enzyme-based reductions in ANF can increase the value of sidestreams from plant material processing to increase the sustainability of these crops.
Utilize underutilized plant sources
Another program, called TASTE2MEAT, is working with the University of Helsinki, DIL (German Institute for Food Technology) and APP Food Group to create new alternatives from underutilized plant sources such as legumes and oilseed presses. The purpose is to identify and evaluate protein components. -cake.
A similar project (called Favuleux) aims to increase broad bean production in Europe. Broad bean grains are well adapted to Northern Europe and can be grown relatively cheaply. Currently, 2 million tonnes are produced in the EU, especially in the United Kingdom and northern France. However, it is cultivated primarily for animal feed, and crops are not fully utilized as food ingredients, especially due to the low yields of farmers. beany off noteWhen Potentially fatal hereditary disease..
This project will develop a broad bean production pipeline that includes both supply chain modeling and economic feasibility assessment. The sustainability assessment framework includes parameters such as farm economic costs, lifecycle approach to sustainability impact, food mileage, energy accounting in the product lifecycle, and ecological footprint. “It is important to have products available at the local level so that we do not import products from China or Canada.”Added Giavedoni.
https://www.foodnavigator.com/Article/2021/07/21/Underutilised-crops-and-emerging-technologies-set-to-shape-next-generation-of-plant-based-products?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS Underutilized crops and new technologies are set to shape the next generation of plant-based products