Rapid expansion: Alternative meat innovation

Global consumer demands for food security and sustainability are influencing the need for more plant-based and alternative solutions, particularly those that deliver positive sensory attributes and open the door for new experiences. According to data from the United Nations, the global population is expected to reach 8.5 billion by 2030, which is up from 7.8 billion in 2020. The United Nations’ projections indicate that, at this rate of growth, more food will need to be produced in the next 40 years than has been in the past 8,000 years combined. This signals a need for alternative solutions. Fortunately, consumers are open to incorporating alternative formats into their daily lifestyles, as they are motived to buy by plant-based products featuring environmental and nutritional attributes[1]. Research also shows that many shoppers are shifting to a more flexitarian lifestyle, which means they’re eating more plant-based foods without removing animal-based proteins from their diets completely[1].

Diversifying protein sources

As the global population continues to grow, the need to produce new and alternative sources of protein beyond traditional sources is critical. Ingredient diversification is incredibly important as the industry begins to look at different formats and processes to create quality, consumer-preferred alternative meat options. By introducing new protein sources like chickpeas and rice into meat alternative formulations, we can provide expanded options and support the quantities needed to feed future generations. Along with new ingredients entering the marketplace, soy, pea and wheat continue to be tried-and-true protein sources and crucial staples for continued advancement in the alternative space – particularly when we can source from local areas. Notably, our recent acquisition of SojaProtein enables us to address increasing consumer interest in plant-based foods by growing our regional footprint and meeting European consumers’ needs for locally sourced, non-GMO and sustainable soy proteins. More niche sources like algae, lupine, mycoprotein and ancient grains like hemp or sorghum are starting to emerge, but ultimately, it will take time for these plant protein types to command similar consumer awareness and consumption levels over mainstream sources. There is, however, potential for formulators to introduce consumers to these emerging ingredients by including them in plant protein blends that contain more popular sources of protein such as soy and wheat. Additionally, we’re seeing more investments in novel protein sources as companies look beyond conventional solutions. Thanks to cutting-edge technologies, protein can be sourced from many unexpected places. At the same time, new sources of protein are gaining consumer acceptance, with ADM research indicating that 68% of global plant-based consumers are showing interest in lab-grown meat adoption[1]. Such consumer acceptance shows promise for other novel protein sources, from cell-based to air, volcanic ash, fungi, seaweed and insects. In expanding their ingredient options and manufacturing capabilities, alternative meat producers are demonstrating their commitment to feeding the world for generations to come.

Sustainability at the forefront

Sustainability is at the heart of developing new and novel plant protein sources, helping ensure a bright future for the planet and growing population. Across food categories, consumers are increasingly interested in ingredient transparency. In fact, research shows that 73% of global consumers say they have positive feelings about companies that are transparent about where and how products were made, raised or grown[2]. With that, there is a clear opportunity to produce enticing alternative options that reflect consumer values related to the environment with transparency and clean and clear labels, encouraging repeat purchases. To build transparent and traceable sourcing, we’re working with our suppliers around the globe. In the places where we source directly from farmers, we are implementing programs to educate and incentivise the adoption of advanced agriculture practices, such as nutrient management, year-round soil coverage, minimised soil disturbance, integrated pest management and diverse crop rotations. These practices help farmers reduce greenhouse gas emissions, improve soil health and protect water quality while maintaining or increasing on-farm economics, ensuring the viability and sustainability of the practices into the future. These supply chain impact projects help us to reduce our own supply chain emissions, as well as those of our customers. Moreover, seed-to-fork programs are popping up in this space, which can help promote the adoption of sustainable farming initiatives. They also aid in creating delicious end products through innovative technology that supports advanced seed breeding to produce seeds with higher protein content, cleaner taste and neutral color profiles.

Unlocking New Formats

As we continue to unlock more alternative protein options, it’s important to provide consumers with formats that have a similar sensory experience when compared to traditional offerings. Each part of the sensory experience, from appearance, aroma, sizzle in the pan and the first bite, are critical to keep flexitarians coming back for more. ADM research finds that more than 50% of flexitarian consumers agree that meat alternatives need taste improvements, and more than 20% say that the texture needs improvement[3]. New technology is elevating how plant-based meat offerings are produced to mimic the gold standard of traditional meats more closely, with expert scientists and chefs creating offerings that capture consumers’ attention and satisfy their desires. For instance, as consumers consider incorporating more plant-based offerings into their daily routine, new alternative categories are beginning to fill crucial gaps in eating occasions that go beyond the protein source. Product formats like whole muscle-like offerings – including steaks, chops and shellfish – are the next frontier in opening up opportunities to replicate the sensory experience of traditional meat offerings. ADM research finds that whole muscle meat is the top format across all global meat occasions, encompassing both traditional meat and plant-based offerings[4]. However, whole muscle-like alternatives are currently underrepresented in family meal occasions, in comparison to their traditional meat counterparts[4]. Positively, there is opportunity for growth, with global consumers indicating a willingness to replace meat with plant-based meat products during 48% of meat consumption occasions[4]. Replicating whole muscle cuts with plant protein is no easy feat, but new technologies and solutions are expanding and revolutionising how we produce alternative protein options. We’re helping bridge this gap and bring consumers products that meet the bite and chew they expect in meat alternative experiences with our launch of Arcon® HM1 and HM2 functional soy protein concentrates tailored for high moisture extrusion (HME). This new offering helps address taste, structure, texture, functionality, and clean label plus nutritional challenges in finished plant-based whole muscle-like products. Additionally, there is great growth potential to replicate specific regional cuisines and traditional dishes using alternative proteins. Brands exploring solutions using whole muscle-like innovations can provide regional specificity and appeal to meet the evolving desires of today’s consumers. From plant-based shawarma to schnitzel and shrimp dumplings, authenticity and flavour are vital to gaining consumer acceptance of plant-based versions of favourite traditional dishes. Meeting the needs of the growing global population will require protein alternatives that extend well beyond conventional sources. To do this, brands should consider partnering with a full-service ingredient supplier that invests in novel proteins and new technologies to unlock new product formats, diversify protein sources and ensure ingredients are sourced through sustainable and traceable supply chains.

References;

1 ADM Outside Voice℠, Global Plant Protein Consumer Discovery Report, August 2020

2 Nielsen, What’s In Our Food and On Our Mind

3 ADM Outside Voice℠

4 ADM Outside Voice℠, Global Protein Occasion Study, October 2021