What’s next for alternative proteins: ADM examines cultivated meat, novel sources, microbial fermentation
09 Feb 2022 --- As the alternative protein market continues to boom, ADM takes a deep dive into the rising sector, looking closely at the new approaches, protein sources and consumer drivers that are shaping the space now and why investment is crucial.
The findings, based on research from the company’s proprietary Outside Voice consumer insights platform, reveal what’s next for alternative proteins, which are expected to climb to US$125 billion by 2030.
“Consumers are turning to protein alternatives for a variety of reasons, including wellness and concern for the environment. Diverse alternative protein options can help satisfy these consumer desires, while at the same time providing new ways to feed our growing population,” Leticia Goncalves, president of global foods for ADM, tells FoodIngredientsFirst.
“In the last 12 months, the number of plant-based meat, cheese and dairy products available to consumers has more than doubled,” she highlights.
“Innovation driven by future-forward brands like Air Protein, Future Meat Technologies, Nature’s Fynd, in partnership with larger industry players such as ADM, are transforming the way we will feed a growing global population sustainably.”
ADM is currently exploring plant protein diversification, such as sunflower and chickpea, next-generation technologies, like fermentation and cell-based, as well as fermentation-as-a-service.
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Companies like Future Meat Technologies are helping power a move toward more price parity of cell-based solutions with more traditional alternatives, says ADM.“We recently announced our intent to partner with Asia Sustainable Foods Platform, a company wholly-owned by Temasek, to provide precision fermentation consulting and technology development, and we have also invested in Air Protein to support innovative ways to create sustainable alternative protein solutions,” details Goncalves.
“Products aimed at meeting the heightened demand for health-forward solutions that can deliver on evolving consumer taste and texture expectations will continue to come to market over the next decade,” she adds.
Seven emerging trends in the spotlight
New products will be heavily influenced by the seven emerging trends highlighted below, including the continued development of new protein sources, the introduction of varying product formats and a redoubled commitment to sustainable practices, from ingredient sourcing to packaging and distribution.
1. Novel protein sources, from cell-based, to fungi and air – Soon, the market may open up its shelves to burgers produced from elements found in the air, or slices of cheese made from fungi with origins in a national park.
Brands are exploring a wide range of innovative protein sources to supplement the industry’s continued focus on pea and soy. Cell-based solutions made from cultivated animal cells are on their way to becoming increasingly mainstream as players such as Future Meat Technologies are developing more efficient processes for manufacturing meat products at scale.
Beyond cell-based options, a number of new and existing players in the space are exploring novel protein sources coming from volcanic ash, seaweed, insects and more.
2. Fermentation-as-a-service – There has been growing interest in microbial fermentation as a novel method for developing alternative protein products.
ADM offers expansive fermentation capabilities and is exploring new ways to serve food, beverage and health and wellness brands that are seeking support with downstream processing, lab services and consulting.
3. Next-generation, plant-based, whole-muscle solutions – Whole-muscle, plant-based solutions, such as chicken breast alternatives, are becoming increasingly available to consumers in international markets.
These solutions will continue to evolve as brands seek novel ways to reproduce the texturization of animal-based whole-muscle cuts, from T-bone steaks to shellfish.
Last November, FoodIngredientsFirst attended an exclusive press event where Israeli food-tech pioneer Redefine Meat launched what was previously considered “technologically impossible” for plant-based meat – whole cuts of sinewy 3D-printed vegetable meat that “bleed” like traditional beef and lamb cuts.
Soon, the market may open up its shelves to burgers produced from elements found in the air, or slices of cheese made from fungi with origins in a national park.4. Innovation and transparency from seed to fork – As concerns about climate change continue to grow, consumers are increasingly demanding greater sustainability in existing food systems. This is in line with Innova Market Insights “Shared Planet” Top Trend for 2022.
This has led many to seek out brands and products that can provide the plant-based solutions they crave in a way that is environmentally and ethically sound.
Seed-to-fork initiatives, as an example, leverage cutting-edge technology to improve seed breeding, and lessen the cost, time and environmental impact associated with creating consumer-ready protein sources.
5. Moving toward price parity of cultivated meat products – Companies like Future Meat Technologies are helping power a move toward more price parity of cell-based solutions with more traditional alternatives.
In December, the company said its producing cultivated chicken breast for just US$7.70 per pound, down from approximately US$18 per pound six months prior.
According to reports by Boston Consulting Group, cultured meat is estimated to make up 35% of global meat production by 2040 and will achieve price parity with conventional meat by 2032.
6. Kid-friendly product formats – “Plant-based chicken nuggets are just the beginning,” ADM analysts highlight.
New products featuring kid-friendly flavors, colors and formats – fun, familiar and easy-to-eat and drink platforms – are becoming a focus for brands looking to appeal to flexitarian parents and kids across varying life stages and ages, from yogurt to pizza and mac-and-cheese.
ADM’s Outside VoiceSM research indicates that the largest cohort of flexitarian consumers are parents who are looking for mealtime solutions.
7. Plant-based versions of traditional, authentic cuisines – Brands are exploring solutions that can provide the regional specificity and appeal that today’s consumers desire, from plant-based shawarma to schnitzel and shrimp dumplings.
Through new products featuring an assortment of globalized flavors, textures and product formats, brands are aiming to deliver an array of tasty, satiating comfort food analogs.
This trend toward multinational culinary plant-based offerings was evidenced at the recent Anuga 2021 exhibition, where FoodIngredientsFirst reported from the show floor on expanded vegan offerings hitting the market this year are targeting adventurous consumers with cravings for grilled Middle Eastern meats, Asian satays and the Mediterranean palate.
By Benjamin Ferrer and Gaynor Selby
