Advancement in a plant-based amino acids: “The possibilities are endless”
Co-founder and vice-president of culinary at Good Catch Foods Chad Sarno wants to lure in mainstream customers with imitation fish dishes that taste and look like the real thing. His company’s products, which include tuna pouches made from a special six-bean combination, are expected to be released later this year.
Several plant-based food and beverage companies were present at Natural Products Expo West, which took place in Anaheim from March 8–11, including Good Catch, located in Newtown, Pennsylvania. As more and more people choose to eat less meat and dairy, businesses are producing frozen desserts, yogurt, cheese, and burgers made from nuts, legumes, veggies, and grains.
At a panel discussion at the exhibition, Mr. Sarno stated, “We’re just scratching the surface of what’s possible in the protein space. We’re seeing all of these incredible innovative products come out.” “The fish industry, in my opinion, is very open… Seafood allergies affect 7 or 8 million people in the United States, so there is a rising need to address allergens in addition to veganism and environmental concerns.”
The company intends to introduce crab-free cakes, substitutes for salmon, shrimp, and other items, in addition to fish-free tuna, Mr. Sarno stated.”Working with plant-based seafood, texture has been really key here,” he stated. “That’s something we worked on quite vigorously for the first part of the development.”
The recipes call for lentil, fava, chickpea, pea, soy, and navy beans and include 13 grams of heart-healthy fats along with protein. According to Mr. Sarno, the options for plant-based protein sources are “the sky’s the limit”.”We recently just received a sample of cauliflower protein, which is amazing to start incorporating,” he stated.According to president and CEO Ethan Brown, Beyond Meat, of El Segundo, California, which makes the plant-based Beyond Burger, is experimenting with sunflower seed protein.
During the panel discussion, Mr. Brown stated, “I would love to be able to sell sausages made out of sunflower seeds.” “We get really excited about companies who are trying to bring more diversity to the protein supply chain.”
“You don’t need an animal to produce a piece of meat,” according to Mr. Brown, who launched Beyond Meat nine years ago. Although there had been soy burgers and comparable substitutes for decades, Mr. Brown aimed to create a plant-based patty that had the appearance, texture, and flavor of beef. Since its 2016 debut, more than 5,000 grocery shops have carried the Beyond Burger in their meat cases, and more than 5,000 restaurants have served it.
Four primary concerns at Beyond Meat inform our innovation: climate change, land, water, and energy consumption, animal welfare, and human health.
“The decisions you make about what you put in the center of your plate are far more important than the decisions you make regarding what type of lightbulb you put in your house or what type of car you drive in terms of impact on climate,” said Mr. Brown.
Several of the biggest meat processors in the world believe there is opportunity in the plant-based market. Tyson Foods, Inc. is a shareholder in Beyond Meat and recently invested in Memphis Meats, a startup that produces meat in a lab, alongside Cargill. A agreement was signed last year by Maple Leaf Foods to purchase Field Roast Grain Meat Co., a company that produces meat and cheese substitutes made from grains.
“I believe that many meat companies currently view the growth of the plant-based industry as an opportunity rather than a threat to their current business,” stated Alison Rabschnuk, the director of corporate engagement at The Good Food Institute in Washington. “That’s why I think more and more we’ll hear about major meat companies repositioning themselves as a maker of protein.”
According to Ms. Rabschnuk in a separate presentation at Expo West, during the past five years, global Google searches for “vegan” have increased, while searches for “paleo,” “gluten-free,” and “low carb” have leveled off.”The opportunity is huge for plant-based meat, especially when we look at current market share,” she stated. “In the United States, 25% of all beef is made up of plant-based meat.
By 2054, a third of the meat industry is predicted to consist of plant proteins, according to Ms. Rabschnuk, who cited Lux Research data. “So how do we get to that $20 billion plant-based meat market as quickly as possible?” she inquired. “We think it’s crucial to concentrate on the three factors that influence consumer decision the most: price, flavor, and convenience… You’re far more likely to succeed if customers adore the flavor of your items, can afford them, and can find them readily.”
Mr. Brown continued, “I believe that people have a hidden desire and need for this to succeed. Few of us support the continued use of products in animal agriculture. We desire an improved approach.