Protein

The global food industry is
undergoing a major transformation,
and revolutionizing the way
food is produced, creating an
environment-friendly supply chain
that takes no more than what
planet Earth can give.

Shifts to more protein-rich diets and a growing demand will exceed sustainable supply capacities

The upside of soy is that the
crop contains the highest
protein and oil content. The
downside is that soy has only four
main harvest regions – US, Brazil,
Argentina, and Paraguay – mostly
due to climate restrictions.

CURRENT MODELS OF AGRICULTURAL METHODS ARE TOO RESOURCE-INTENSE: TOO MUCH LAND IS USED
FOR CROPS AND LIVESTOCK, LAND IS FERTILISED TOO HEAVILY AND IRRIGATED TOO EXTENSIVELY. WE
NEED TO RETHINK HOW FOOD IS PRODUCED, AS DICTATED BY NECESSITY. EXAMINING HOW ALTERNATIVE PROTEINS ARE CULTIVATED IS A GOOD PLACE TO START.

The Arrival of Artificial Intelligence (AI) and Plant-Meat

In a world of rapidly changing meat processing paradigms the processing variables have significantly changed

You can call it an overreaction to some bad soy headlines, or chalk it up to concerns about the environmental impacts of meat. Either way, it’s hard to ignore the food industry’s new favourite protein source: peas.

Although the sale of pea protein isolate is trending and has
become a formidable competitor to soy protein, the sales of its
by-products does not see a similar growth curve.

Texture and color are considered the
Holy Grail when it comes to using
plant-protein ingredients to mimic meat.
It is a fine art to duplicate the textural
subtleties such as chewiness, fibrosity, and flakiness of the meat or fish. Proprietary innovative manufacturing and formulation technologies have become available and are now increasingly used for animal protein replacement.

Global demand for protein is booming partly due to rising incomes in emerging markets. Higher income also translates to consumers’ demand for improved organoleptic and nutritive quality, while shifting the diet preferences to include more protein, says Henk Hoogenkamp, Protein Specialist & Author.