Plant-Based Meat: Processing Alternatives and Ingredients Assessment

Base Year: 2020
Published:​ June 2020​
Regional Coverage: Global Perspective

This report will provide a detailed assessment of existing and new processing techniques used for plant-based meat products. The report’s focus is on the science and technology of plant-based meat, coupled with an overview of market dynamics and an ingredients assessment, as well as an analysis of current market participants.​

Scope:

  • Plant-based market overview​
  • Traditional proteins being used​
  • New proteins being used due to concerns over traditional proteins
  • Other ingredients including flavors and colors​
  • Assessment of current and emerging processing technologies
  • Extruder suppliers​

 

Report Contents

Introduction

Executive Summary

Plant-Based Meat Market Overview

Processing Technologies

  • Extrusion
    • Low-moisture extrusion​
    • High-moisture extrusion​
    • Post-process of the extrudate​
    • Extrusion suppliers
  • Mixing of proteins and fibers
  • Process technology with mycoprotein
  • Emerging technologies
    • Shear cell
    • 3D printing
  • Other technologies
    • Electrospinning of proteins
    • Freezing

 

TABLE 1. PROTEINS COVERED
TRADITIONAL SEED PROTEIN OTHER PROTEIN INGREDIENTS​
Soy proteins​ Mycoprotein​
Wheat gluten​ Egg white proteins and replacers​
Pea protein​
Lupin proteins

IN COLLABORATION WITH

Wageningen Food & Biobased Research, part of Wageningen University & Research, develops insights and technologies that support companies, governments, and other research institutes in creating innovative solutions for a healthier, more sustainable and prosperous world. It partners in the creation and production of healthy and tasty foods, of truly sustainable food chains, and in developing chemicals and materials that use biomass instead of fossil resources. Its in-depth knowledge of the entire chain, from raw materials through processing to end product, drives this approach.

Scope & Benefits

This report serves as an excellent resource for companies involved in the processing and manufacturing of plant-based meat. As the industry is faced with an increase in demand, it is essential to understand developing technologies and ingredients in this dynamic market.  Specifically, this report will assist subscribers by providing:

  • A thorough overview of existing and emerging processing techniques
  • A highly reliable and independent assessment of the plant-based meat market​
  • Key ingredients currently used in making plant-based meat and their advantages and disadvantages​

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