10 years later, the proportion of textured vegetable protein substitute for meat will rise to 10%

Abstract: According to the release of "China Plant Meat Market Insights", it is estimated that the global meat market will reach 1.4 trillion US dollars in 10 years, and the market share of "alternative meat (textured vegetable protein)" will be less than the current one. 1% to 10%, which is more than one trillion yuan. 

So, what technology will these "alternative meats" use to cultivate extraction and production? The researcher answered like this: 

"'Future Food', based on technologies such as synthetic biology, Internet of Things, artificial intelligence, additive manufacturing, and featuring healthier, safer, more nutritious, more delicious, more efficient, and more sustainable, will become a solution Effective approaches to issues such as global food supply and quality, food safety and nutrition, dietary patterns and spiritual enjoyment drive the development of food science and technology to high technology." 

Keywords: textured vegetable protein, meat, soy protein, protein meat 

Related products for this article: Textured vegetable protein (TVP)

The development of "alternative meat" is the general trend 

According to experts, with changes in the global climate and ecological environment, as well as the continuous growth of the population, we are facing the impact of some unnutritious, unhealthy, and unsafe meat products. Therefore, the development of "alternative meat" is the general trend. In fact, in recent years, scientists around the world are also working hard to find and research new alternatives, eliminate the supply crisis of meat food, and finally realize the sustainable development of alternative meat.

Experts who have been engaged in food protein structure and function research for many years share with us. Currently, alternative meat mainly includes textured vegetable protein meat and cell culture meat. In terms of development and application, the texture vegetable protein meat technology is relatively mature. The raw material of vegetable protein meat such as silk-drawn protein, textured protein and granular protein are produced on the basis of extruder. The technology is very mature. It has been commercialized as early as more than 20 years ago. It was originally used as raw material for meat and poultry products such as beef, pork, and chicken. Part of the replacement is used in meat and poultry products. However, cell culture meat is currently unable to be marketed in the short term due to issues such as laws and regulations, technology, and cost. 

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